Brioche Loaf

After the success baking of Lavender Yogurt Bread from Alex Goh's book, I wanted to bake more from this new book I bought. So next was Brioche Loaf. The brioche turned out to be really fragrant and buttery. During proofing, the oil from the butter actually leaked out from the loaf pan. :p The dough was easy to manage and the overall result was really good. Even my family love it too. The bread remained soft even after a few days. 
Recipe for Brioche Loaves, adapted from "The Art of Making Bread" 无添加剂面包 by Alex Goh.
(Makes 2 regular loaves)

Sponge dough
100g Bread flour
1/4 tsp Instant yeast
70g Cold milk
  1. Mix them together and knead to form a dough. 
  2. Cover it with cling wrap and leave to ferment for an hour.
  3. Keep it in the refrigerator for 12-16 hours. 
Main dough
380g Bread flour
120g Plain flour
10g Instant yeast
80g Caster sugar
8g Salt
180g Cold milk
2 Cold egg yolks
1 Cold egg
240g Unsalted butter, room temperature

  1. Put all the ingredients, including sponge dough, except butter, in a mixing bowl. Using a dough hook, knead to form a dough.
  2. Add butter in 2 additions and knead till smooth and elastic. Place a cold rag around the mixing bowl to prevent the dough temperature from rising too high. 
  3. Mould it round and palce in a bowl, cover it with cling wrap. Leave to ferment for 45mins.
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  5. Divide the dough into 8 portions, about 160g each and mould them round. Leave it to rest for 10mins.
  6. Flatten the dough, then make 3 fold. Flatten lightly and roll it up like swiss roll.
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  8. Put the 4 dough each into the rectangular regular loaf pan.
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  10. Leave it to proof for 45mins.
  11. Meanwhile, heat up the oven to 190C.
  12. Use scissors to cut the centre and place some butter in the cut portion.
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  14. Bake at 220C on the lowest rack for 26mins. Tent the bread after 13mins if the top turns dark.
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  16. Remove from the loaf pan immediately after baking. Cool completely before slicing.
  17. Toast lightly before consuming to give it a better texture.
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