Brioche Loaf

I had some time on my hands so I decided to try bread. I didn't end up taking a picture because my bread turned out ugly haha.

Ingredients:

3 cups flour

1 teaspoon kosher salt
5 large eggs
2 sticks of unsalted butter, cut into 1/2-tablespoon pieces, room temperature
1/3 cup of heavy cream, plus extra for brushing top of loaf
3/4 teaspoon dry active yeast

Directions:

1. Begin by activating the yeast. In the bowl of a stand mixer add yeast and cream that's been heated to 105-110 degrees. Set aside for 2-3 minutes.

2. Add eggs, flour and salt then place under the mixer fitted with a dough hook attachment. Mix on low for 7 minutes. After 7 minutes on low increase the speed to medium and mix for another 7-8 minutes until dough pulls away from the sides of the bowl.

3. Remove dough from mixer and cover with plastic wrap and set aside to rise for 1 hour until it has doubled in volume. The dough will be a lot stickier as the butter has not been added yet.

4. Once risen uncover plastic and dump the dough back into the mixer with the dough hook attached. With the mixer on low add a little butter at a time so it incorporates evenly. Scrape the butter down from the sides of the bowl as you go. The dough will be very buttery so you have to be patient and work carefully.

5. Once all of the butter has been incorporated, roll the dough out onto a lightly floured surface. Shape it into in a log the size of a 9x5 loaf pan. Stretch the top of the dough and tuck it under so the top has a nice smooth surface. Place into a greased 9x5 loaf tin then use a sharp knife to make slits in the top of the loaf. Cover with plastic and proof once more for 6 hours.

6. Preheat oven to 425 degrees F. Brush the top of the proofed loaf with cream and bake in the center of the oven for 1 hour until the bread is golden. Allow to cool on a rack before slicing.