Classic Brioche Loaf

Instructions

1. In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, instant yeast, and salt. Mix briefly to combine.
2. In a separate bowl, whisk together the 4 large eggs, warmed whole milk, and vanilla bean paste.
3. With the mixer on low speed, slowly add the egg and milk mixture to the flour mixture. Knead until a rough dough forms, about 2 minutes.
4. Increase the mixer speed to medium and knead for 5 minutes, until the dough is smooth and elastic.
5. With the mixer still running, add the softened butter in small pieces, mixing well after each addition until fully incorporated. Continue kneading for another 5-7 minutes until the dough is glossy and elastic but still slightly tacky.
6. Transfer the dough to a clean bowl, cover tightly with plastic wrap, and let it rise at room temperature until nearly doubled in size, about 1 hour.
7. Punch down the dough and knead gently on a lightly floured surface to remove air bubbles. Shape into a tight loaf and place it into a greased 9x5-inch (23x13 cm) loaf pan.
8. Cover the loaf with a damp towel or plastic wrap and proof in a warm draft-free place until it rises about 1 inch above the pan edge, about 1 to 1 1/2 hours.
9. Preheat the oven to 375°F (190°C).
10. Beat the remaining egg and brush it gently over the top of the loaf without letting it drip down the sides for a shiny crust.
11. Bake the brioche for 30 to 35 minutes or until deep golden brown and an instant-read thermometer inserted into the center registers 190°F (88°C). If the top browns too quickly, tent with foil.
12. Remove the loaf from the pan and transfer to a wire rack. Let cool completely before slicing, about 20 minutes.