Brioche Bread

1: Make the tangzhong. Whisk all tangzhong ingredients in a small pot until no lumps remain. Then stir continuously over medium heat until the mixture resembles mashed potatoes. Remove from heat and let cool for 10 mins. Cover it with plastic wrap to prevent it from forming a skin.

2: In the bowl of a stand mixer, add the tangzhong along with all other dough ingredients except for butter. Using the dough hook attachment, mix until the dough comes together.

3: Add the butter a few pieces at a time and knead until a window pane is achieved. This took about 15 minutes on medium speed.

4: Shape the dough into a ball, place it into a bowl, cover it, and let rise for 30 minutes to 1 hour at room temperature or until slightly grown in size. Then place the dough into the fridge overnight for a long slow rise.

5: The next morning, divide the dough into 3 equal sections and shape them into long logs. Roll each log lengthwise to be no wider than 5 inches and at least 11 inches long. Make slits at one end of the dough stopping 1/3 of the way, then roll the dough up.

6: Place into a 9x5 loaf pan, cover, and let rise for 1 to 2 hours or until the dough has doubled in size and fills up the pan.

7: Preheat the oven to 350F, brush the top with egg wash, and bake for 28 to 32 minutes or until deeply golden brown. Optionally, brush with honey butter immediately after baking.