Brioche Loaves

Adapted from "Barefoot in Paris" by Ina Garten

Unfortunately, pictures didn't turn out well at all...

Warm water - 1/2 cup
Dried yeast - 7 g
Sugar - 5 tablespoons
Eggs - 6 large at room temperature
Bread flour - 5 cups
Salt - 2 teaspoons
Unsalted butter at room temperature - 226g (2 sticks)
Milk - 2 tablespoons for glazing

- Combine the water, yeast, and sugar in the bowl of an electric mixer fitted with the paddle attachment; let stand for 5 minutes.
- Add the eggs and beat on medium speed for 1 minute, until mixed.
- With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes.
- With the mixer still on low, add 2 more cups of flour and mix for another 5 minutes.
- Still on low speed, add the soft butter in chunks and mix for 2 minutes.
- With the mixer still running, add another cup of flour.
Switch the paddle attachment to a dough hook and mix on low speed for 2 minutes.
- Scrape the dough into a large buttered bowl, cover with plastic wrap, and refrigerate overnight.
- The next day, bring the dough to room temperature.
- Grease two 22x12 cm loaf pans.
- Turn the dough onto a floured surface and cut in half.
- Pat each portion into a 15x20 cm rectangle, then roll them into a loaf.
- Place each, loaf seam side down, into a greased pan, cover with plastic wrap, and let rise until doubled in size.
- Preheat the oven to 375F.
- Brush the loaves with milk and bake for 45-50 minutes.

Comments:
- I know how to bake breads. I baked a lot of breads in the last year. I know how the bread dough looks, feels, behaves... This one was the strangest bread dough that I've ever seen and I've never heard of anything like this. It didn't look (or felt) like a regular bread dough. It was very very soft. The recipe called for 4+1/4 cups of flour, but after that amount it was... almost liquid. So I added another 3/4 of a cup of flour. The next day the dough felt like a playdough, it didn't spring back when touched.
- The loaves turned out to be very good. Make sure that you butter the pans well, otherwise it will stick!!! (I learned the hard way)
- I am not sure if I make it again, too much butter and eggs, but it tasted very well, especially toasted!