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Brioche (Soft French Sweet Bread Recipe)
Ingredients
  • subheading: FOR THE SPONGE:
  • ⅓ cup warm whole milk (110 degrees F)*
  • 2.25 tsp active dry yeast (instant or rapid rise is fine too)
  • 1 large egg at room temperature**
  • 10 ounces all-purpose flour, by weight (2 cups, measured), divided
  • subheading: FOR THE DOUGH:
  • ⅓ cup granulated sugar
  • 1 tsp kosher salt
  • 4 large eggs lightly beaten
  • 7.5 ounces all-purpose flour, by weight (1.5 cups, measured)
  • ¾ cup unsalted butter at 65 to 70 degrees F
  • butter for greasing optional
  • egg wash**** optional
Steps
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