Simple Brioche - unbleached

Method

• Stir the flour, sugar, and the salt together in a large bowl, or in the bowl of a heavy-duty mixer.
• Make a well in the center, and pour the warm water in to the well.
• Sprinkle the yeast over the water and stir it in.
• Add the eggs to the well, and combine with the water.
• Gradually stir the dry ingredients into the wet to form a firm dough.
• Continue beating by hand for five minutes or in the mixer for 3 minutes until the dough is elastic.
• It will be somewhat sticky, but it shouldn't stick to your hands.
• Add the melted butter and mix just until it is incorporated.
• Now the dough will be more like a batter sticky (it may stick to your fingers ) but not wet.
• Cover the bowl with a tea towel and leave it in a warm spot (68-70F.
• ), until the dough has risen slightly, almost imperceptibly, about 1 hour.
• Generously butter and 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
• Punch down the dough and place it in the prepared loaf pan, spreading it as evenly as possible so it fills the pan.
• Cover with a damp towel and let rise in a warm spot (68-70F.)
• until it has increased by about one third (the change in size is not dramatic), about 1 1/2 hours.
• Preheat the oven to 375F.
• Whisk the egg and water together in a small bowl and paint the loaf with the mixture.
• To help it rise evenly, slash the top of the loaf in several places (or snip it with a pair of kitchen shears).
• Bake in the center of the oven until the brioche is puffed and golden, 35-40 minutes.
• Remove the pan from the oven and turn the brioche out onto a wire rack to cool.