Brioche

This brioche is so easy and it makes the best brioche French toast!

Course: bread, Breakfast

Cuisine: Breakfast

In the bowl of a stand mixer, fitted with the dough hook, combine yeast, salt, eggs, sugar and water.
On low-speed mix in flour, until combined. Add the butter, 1-tablespoon at a time. Once it is all combined, turn up the speed and knead for a few minutes until smooth.
Cover (not airtight) and allow to rest at room temperature approximately 2 hours.
Generously butter an 8x4-inch loaf pan.
Dust the counter with flour and dump the dough over the flour. Using a bench scraper, fold the dough into a tight loaf and put it, seam side down into the prepared pan. Cover loosely with plastic wrap and allow to rise at room temperature for about 1½ hours. When you gently poke the dough with your finger the indentation should linger and not immediately fill back in.
While the dough is rising, preheat oven to 350°F with a rack in the middle of the oven.
Brush the top of the loaf with egg wash. Place the loaf pan on a baking sheet and bake for about 45 minutes. It will be deep brown when done. Remove from pan and allow to cool completely on a rack.