Brioche Bread

1. In the bowl of an electric mixer, combine 1 cup of flour, warm milk, 1 tablespoon of sugar, and yeast.
2. Cover the bowl and let it sit at room temperature for 45 minutes until the yeast activates.
3. Once the dough is ready, add 6 eggs, salt, the remaining flour (5 cups), and the remaining sugar (5 tablespoons).
4. Mix on low speed for 2 minutes.
5. Continue kneading until the dough is soft and elastic, about 10-12 minutes.
6. Gradually add Baker’s Choice unsalted butter, one tablespoon at a time, ensuring each is fully incorporated before adding the next.
7. Increase the mixer speed to medium and knead the dough until it is smooth and elastic, an additional 8 minutes.
   (The dough should be soft but not sticky.)
8. Transfer it to another bowl.
9.  cover, and let it rise in a warm place until doubled, approximately 1 hour.
10. Grease two 8×4-inch bread pans with Baker’s Choice unsalted butter.
11. Press down the dough to release air and transfer it to a floured surface.
12. Divide the dough into two portions, and cut each portion into 3 equal parts. Knead each part into a 9-inch-long rope.
13. Shape the ropes into a braid and press the ends to seal.
14. Place the braided dough in the prepared bread pans.
15. Repeat the process with the remaining dough.
16. Cover the pans and let the dough rise in a warm place until doubled, about 1 hour.
17. While the dough is rising, preheat the oven to 190°C.
18. In a small bowl, whisk the remaining water and egg, then brush the surfaces of the brioche.
19. Bake the bread in the oven for 35 minutes or until it has a deep golden color. If the top browns too quickly, cover it with aluminum foil after 25 minutes.
20. Allow the bread to cool in the pans for 5 minutes.
21. Invert the bread and let it cool on a wire rack.
22. Serve the brioche warm or at room temperature.

Note: Cooled brioche can be stored in airtight containers for up to a week or sliced and frozen in a freezer bag for up to two months.