Brioche

1. Stage

Gather all ingredients. Dotdash Meredith Food Studios

2. Stage

Dissolve yeast in warm water in a small bowl. Let stand until creamy, about 10 minutes. Dotdash Meredith Food Studios

3. Stage

Stir together flour, sugar, and salt in a large bowl. Make a well in the center, then add eggs and yeast mixture; beat well until dough comes together. (Tip: Add 1 to 3 tablespoons of additional warm water, 1 tablespoon at a time, only if needed to help the dough come together.) Dotdash Meredith Food Studios Dotdash Meredith Food Studios

4. Stage

Turn dough out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Dotdash Meredith Food Studios

5. Stage

Flatten dough and spread it with 1/3 of the butter. Dotdash Meredith Food Studios

6. Stage

Knead butter into dough. Dotdash Meredith Food Studios Dotdash Meredith Food Studios

7. Stage

Repeat this step twice to incorporate remaining butter, allowing dough to rest for a few minutes between additions of butter, about 20 minutes total. Dotdash Meredith Food Studios

8. Stage

Lightly grease a large bowl with vegetable oil, place dough in the bowl, and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour. Dotdash Meredith Food Studios Dotdash Meredith Food Studios

9. Stage

Punch down dough, cover with plastic wrap, and refrigerate for 6 hours to overnight. Dotdash Meredith Food Studios

10. Stage

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease two 8x4-inch loaf pans.

11. Stage

Turn dough out onto a lightly floured surface. Divide dough into 2 equal pieces, form into loaves, and place into the prepared loaf pans. Dotdash Meredith Food Studios

12. Stage

Cover with greased plastic wrap and let rise until doubled in volume, about 1 hour. Dotdash Meredith Food Studios

13. Stage

Make egg wash: Beat egg yolk and cold water in a small bowl. Brush on the tops of loaves. Dotdash Meredith Food Studios

14. Stage

Bake loaves in the preheated oven until the tops are deep golden brown, about 25 minutes. Cool in the pans for 10 minutes before transferring to wire racks to cool completely. Dotdash Meredith Food Studios