Brioche loaf: Rich, rich bread

Brioche is one of the richest bread in the world, with eggs and a lot (I mean a lot and a lot) of butter, it's not simple bread.
 

I love to bake it, but it makes make me feel guilty each time that I see the amount of the butter, haha. There are many recipes, more butter, richer brioche. This recipe is not too rich, the butter is about 50% of the flour's weight. You can go for more percentage of butter for richer dough. 
I think the best way to make brioche is using the stand mixer, as you don't have to use more flour to stop the dough from sticking but with your hand you will be lured to use it more and more ^^. The key for making good brioche is the temperature, keep the dough cool to prevent the butter to leak out from the dough and slow raising helps develop great flavour too.
You can eat it in many forms, plain, toasted, as a sandwich, make bread pudding or french toasted, delicious!

Brioche loaf

Make 12x4.5 inch loaf

7g ..................................... Instant yeast
70ml ................................. Milk
500g ................................. All purpose flour
10g ................................... Salt
24g ................................... Granulated sugar
6 ....................................... Eggs (small-medium size about 300g)
250g ................................. Unsalted butter, soft 
Egg wash
1 ........................................ Egg
1tbsp ................................. Water

Put flour, sugar, instant yeast into a bowl of stand mixer, whisk to combine.
Put salt into the bowl and whisk again.

Pour the eggs and milk into the bowl.

Mix with dough hook at medium speed (use a spatula to clean the side of the bowl from time to time).

Mix until the dough is smooth and elastic.
Start putting the butter into the bowl and mix until fully combine.

The dough will be very soft.

 Let the dough rise 1.30-2 hours at room temperature or overnight in the fridge.
The dough will be double in size.
Press lightly to remove the air then refrigerate for 1-1.30 hours more before shaping.

 When ready to shape the dough, remove the dough from the bowl and divide into 4 pieces (you will need more flour to prevent the dough to stick to your hand).

 Shape each dough into a ball and place in the prepared loaf pan.
Let the dough rise for 1.30-2 hours or until almost double in size.
Preheat the oven to 200C.

Brush with egg wash.
Put the dough into the oven and reduce the temperature to 180C.
Bake for 40 minutes or until golden brown.

Brioche loaf: Rich, rich bread