Brioche Loaf

Begin by combining the flour, sugar, salt, and instant yeast, then add 3 eggs and the milk. Once the dough gathers into a single mass, knead it for 10 minutes to establish enough structure to accept the butter. The butter must be soft at room temperature. Add the full 150g in portions of 10 to 15g, waiting until each portion has disappeared into the dough before adding another. After all the butter is incorporated, continue kneading for at least 15 minutes. The finished dough should stretch into a thin windowpane without tearing immediately. Cover it and let it rise at room temperature for 60 minutes, until it reaches 1.5 to 2 times its original volume. Press out the largest gas pockets gently, shape the dough for the loaf pan, and proof it in a warm place for another 60 minutes. It is ready for the oven when the crown stands 2 to 3cm above the rim. Bake at 180°C. The top should become deep golden during the 30 to 35 minute bake. Unmold the loaf as soon as it leaves the oven so steam does not soften the sides, then cool it completely on a wire rack before slicing the fine, butter-rich crumb.