Soft brioche

Ingredients

• 2 tsp dry yeast
• 1.15 cups milk
• 3.5 cups flour
• 1 egg
• 3 Tbsp sugar
• 1 tsp salt
• 3 Tbsp softened butter (or margarine)

To golden :

• 1 egg

Materials

• Cake mold 11x5 inches
• Kneading machine

Preparation

• Put the dry yeast in the bowl and add a Tbsp of warm water. Leave to rest for 10 minutes at room temperature.
• Add milk, flour, egg, sugar and salt. Knead for 10 minutes.
  
• Add softened butter and knead for 10 minutes.
• Cover with a tablecloth and leave to rest for 2 hours at room temperature. Remove the tablecloth, and wrap the bowl with plastic wrap. Refrigerate for 12 hours.
  
• Degas, by applying some pressure on it to take the air out. Make balls weighing 4 ounces (115 gr). Put the balls in a greased mold. Put the mould in a warm place and leave to swell for 2 hours.
• Preheat the oven to 320°F (160°C). Add a small container with some water in the oven. Once swollen, gently brush the dough with the beaten egg. Bake for 25 minutes at 320°F (160°C).
  
• There you are, your brioche is ready !