Freshly Milled Brioche Sandwich Bread

Ingredients

• 670g freshly milled hard white wheat flour 🌾

• 360g whole milk 🥛

• 45g water 💧

• 50g coconut sugar 🍬

• 3 eggs 🥚

• 58g grass-fed butter, softened 🧈

• 18g instant yeast ✨

• 15g mineral salt 🧂

Optional Egg Wash

• 1 egg 🥚

• 1 tablespoon purified water 💧

Instructions

1. Mill your flour on the finest setting. Reserve 30g for the Tangzhong method.

2. Make Tangzhong by combining 30g flour, 45g water, and 30g whole milk in a small saucepan over medium heat, whisking constantly to prevent clumps.

3. Keep stirring for 3 to 4 minutes until thickened, like thick gravy. Using a spatula, remove Tangzhong from the edges so it does not stick.

4. In your mixing bowl, add the Tangzhong mixture, whole milk, coconut sugar, flour, eggs, and softened butter. Mix thoroughly until combined. Cover and autolyse for 1 hour.

5. After 1 hour, add yeast and salt. Knead in your mixer for 8 to 10 minutes until windowpane is achieved.

6. Form dough into a ball, put it in a greased bowl, cover, and let rise until doubled in size. Mine took 45 minutes at 76°F.

7. Once doubled in size, oil hands and punch down in the center of the dough. Using a food scale, measure total dough, then separate into 2 equal balls.

8. Preheat oven to 375°F. Shape loaves using the Julia Child method. Place into parchment-lined 9x4 loaf pans and cover until puffy. Mine took 30 minutes.

9. When puffy, you can do an egg wash on top before baking for a glossy brown finish.

10. Bake bread for 33 minutes, until golden brown and 190°F inside. Some ovens may only require 25 minutes.

11. Remove from pans and place on a cooling rack for a couple of hours. You can also butter the tops now if you would like.