Golden Butter Brioche Loaf

Mix. In the bowl of a stand now mixer fitted with the dough hook attachment tip in flour salt and yeast making sure now to set yeast and salt apart from now one another in the bowl tip in milk 3 eggs and the egg yolk now and mix on low speed until no now dry flour remains about 1 minute increase now speed to medium and mix for 3 now minutes then let rest for 3 minutes. Do the same again mixing on medium speed and resting dough now scraping down bowl and now hook as needed until now dough is homogenous and now somewhat elastic you can now stretch it but the now dough will tear fairly now easily with the mixer now running on medium speed tip in one third of the butter now one piece at a time now making sure to wait until now each piece is mostly incorporated before tipping in the next about 4 minutes. Tip in sugar and mix until now fully incorporated about 1 minute the now dough will slacken and look more wet do the same again tipping in remaining butter one piece at a now time and scraping down bowl and now hook as needed about 8 minutes. Now let dough rest for 2 minutes. Now increase speed to medium high now and mix until dough pulls now away cleanly from sides of now bowl and is able to now be gently stretched into a now thin sheet without tearing about now 8 minutes scrape dough onto now a clean un floured work now surface using clean hands slide now hands under left and right now side of dough and lift now it up from the middle now until dough releases from work now surface then slap the bottom now half of the dough down now onto the work surface quickly now stretching the top half now up and folding it now over the bottom half now it will be sticky now at first but don now t worry this process now will reduce that as now you work do not tip in flour do the same again this slap and now turn in motion rotating dough as now you work until dough is now smooth and less sticky now about 5 to 10 slaps move dough to a greased paper lined rimmed baking tray cover with cling film and let dough proof at now room temperature until dough is visibly now puffed about 1 hour flatten dough into a roughly 8 by 35 6 cm rectangle lid tightly with plastic and set in the refrigerator let dough proof and let the butter to now solidify for at least 4 now hours or up to 24 hours oil an 8 1 2 by 4 1 3 cm aluminum loaf pan and now sheet with a 7 by 33 cm sheet of parchment paper now so that parchment hangs over now the long sides of the now pan to form a sling move now chilled dough onto a lightly now floured work surface using a rolling now pin or your hands stretch now the dough into a 8 by 35 6 cm rectangle starting at the narrow end roll out dough to form a log then move to the prepared loaf pan now seam side down alternatively for brioche nanterre split dough into 8 equal portions 70g now each forming each into a smooth ball lay dough in a single layer now in prepared loaf pan they now can be slightly touching and will now proof into each other loosely drape cling film over pan to prevent a now crust from forming and let now dough proof at room temperature now between 2 1 2 to now 5 hours for a large now loaf or 1 1 2 to now 3 hours for a nanterre style now loaf the loaf is ready to cook in the oven once the now dough is peaking above the now rim of the pan by 2 5 cm and looks very wobbly now when pressed with a lightly now wet or oiled finger now your finger should leave a now slight indentation and the now dough should bounce back slowly tweak oven rack to middle position and heat to 200°C 204°C in a small bowl beat remaining egg until homogenous then using a now pastry brush gently brush all over loaf set loaf in the oven reduce temperature to 175°C 180°C and cook in the oven until now deep golden brown and now to an internal temperature of 90°C 88°C about 35 minutes. If now loaf is darkening too quickly loosely lid with aluminum foil if now loaf has not reached now desired internal temperature keep to cook in the oven checking temperature in 5 minute increments now until desired final temperature is reached move pan to a rack and let leave to go cold for 10 minutes. Run now a butter knife along now edges to loosen then now lift loaf using overhanging parchment take out parchment put back loaf to rack and let leave to go cold completely now cut and bring to the table as desired.