Classic Brioche Loaves

Making the Dough

1. In a small bowl, combine lukewarm milk, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
2. In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour and salt. Add the yeast mixture and eggs.
3. Mix on low speed for 2-3 minutes until a shaggy dough forms. Increase speed to medium and knead for about 10 minutes until the dough is smooth and elastic.
4. Reduce speed to low and gradually add the softened butter, one cube at a time, allowing each piece to be fully incorporated before adding the next. This process can take 10-15 minutes. The dough will become very soft and sticky but should pull away from the sides of the bowl.
5. Once all butter is incorporated, increase speed to medium-high and knead for another 5 minutes until the dough is smooth, shiny, and very elastic. It should pass the 'windowpane' test.

First Rise (Bulk Fermentation)

1. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
2. Punch down the dough gently, cover, and refrigerate for at least 4 hours, or preferably overnight. This cold fermentation helps develop flavor and makes the dough easier to handle.

Shaping and Second Rise

1. Grease two 9x5 inch loaf pans. Divide the chilled dough into two equal portions.
2. For each portion, divide it into three smaller equal pieces. Roll each piece into a 10-12 inch rope and braid them together. Pinch the ends to seal and place the braid into a prepared loaf pan.
3. Alternatively, you can divide each loaf portion into 5-6 equal balls, arrange them in the loaf pan, or form a traditional brioche à tête shape.
4. Cover the loaf pans loosely with plastic wrap and let them rise in a warm place for 1 to 1.5 hours, or until almost doubled in size and puffy.

Baking

1. Preheat your oven to 375°F (190°C). In a small bowl, whisk together the egg and milk for the egg wash.
2. Gently brush the tops of the risen brioche loaves with the egg wash.
3. Bake for 25-35 minutes, or until the brioche is golden brown and sounds hollow when tapped on the bottom. If the tops are browning too quickly, loosely tent with foil.
4. Remove from pans and cool on a wire rack completely before slicing and serving.