Brioche Bread By Hand 

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight...
[Breadmaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world's sweetest smells... there is no chiropractic treatment, no Yoga exercise, no hour of
meditation in a music-throbbing chapel. that will leave you emptier of bad thoughts than this homely ceremony of making bread.”
― M.F.K. Fisher, The Art of Eating
Ingredients
250g all-purpose flour (1½ cup + 1 tbsp.)
5g active dry yeast (1¾ tsp.)
15g room temperature milk (1 tbsp.)
35g sugar (3 tbsp.)
5g fine sea salt (1 tsp.)
3 large eggs
125g unsalted butter softened at room temperature (1 stick plus 1 tbsp.)
For egg wash
1 large egg
A splash of water
Pinch of salt
- Add the egg, splash of water and pinch of salt in a small bowl and whisk till everything is mixed. Let it rest for a few minutes then apply to the bread!
Notes:
- The amount of time you proof your dough for the first time and second time depends on the temperature where you let it rest. If it's a warm area, it should double in size in 2 to 2.5 hours. If it's a colder area, it may take a bit longer. Instead of relying only on time, just make sure it's doubled in size!
- You want your milk to be around body temperature (around 100 degrees Fahrenheit).
- If the yeast does not thicken the milk, then that means it probably isn't active anymore! If that's the case, try to buy some new yeast.