Brioche

Directions

1. 1
   Stir the warm milk and yeast in a small bowl.
2. 2
   Let stand until the yeast dissolves, about 10 minutes.
3. 3
   Using an electric mixer with a paddle attachment, mix the flour, eggs, sugar, and fleur de sel in a large bowl to blend well; add the yeast mixture.
4. 4
   Beat on medium speed until the dough is elastic, about 2 minutes (the dough will be sticky).
5. 5
   With the machine running, gradually add the butter; beat until well blended.
6. 6
   Cover the dough and refrigerate until cold, about 2 hours (this will make the dough easier to work with).
7. 7
   Preheat the oven to 150F.
8. 8
   Lightly oil a 9 1/4 x 5 x 2 3/4-inch loaf pan.
9. 9
   Transfer the dough to a lightly floured work surface.
10. 10
    Divide the dough into 4 equal pieces.
11. 11
    Roll each piece into a 5 x 2 x 2-inch oval-shaped ball.
12. 12
    Place the balls side by side in the prepared pan.
13. 13
    Bake until the dough rises slightly, about 20 minutes.
14. 14
    Increase the oven temperature to 375F and continue baking the brioche until it is dark brown on the outside and an instant-read thermometer registers 200F when inserted into the center of the loaf, about 1 hour longer.
15. 15
    Cool the brioche in the pan for 5 minutes.
16. 16
    Turn the bread out and cool completely on a rack.