First Step: Prepare Ingredients and Activate Yeast
Start by ensuring all your ingredients are at room temperature, especially eggs and butter, to aid yeast activation and dough cohesion. In a bowl, combine 120 mL of warm milk (110-120°F) with 9 g of active dry yeast and 10 mL of honey or sugar. Let this mixture stand for 10 minutes until it becomes foamy, indicating the yeast is active and ready to leaven the brioche bread dough.

Second Step: Mix Eggs and Flour
Gently whisk 5 large eggs (or 4 eggs plus 2 yolks) into the yeast mixture, along with 10 mL of vanilla extract if using. In a large mixing bowl, combine 500 g of all-purpose flour, 1 ½ teaspoons fine sea salt, and more sugar if desired. Add the wet ingredients to the dry and mix until a rough dough forms, approximately 3 to 5 minutes on low speed with a dough hook. The dough will be sticky and soft, typical for a rich brioche bread.

Third Step: Incorporate Butter Gradually
Divide the soft unsalted butter (250 g) into four portions. Gradually add one portion at a time to the dough while kneading on low speed. After each addition, knead for 2-3 minutes, scraping the bowl to incorporate every bit. After all butter is added, increase the mixer speed to medium-high and continue kneading the brioche dough for 5 to 15 minutes until it becomes shiny, smooth, elastic but tacky, and pulls away cleanly from the bowl. This process builds gluten structure and integrates fat evenly, critical for the signature texture.

Fourth Step: First Proofing
Transfer the dough onto a lightly floured surface, gently fold the edges into the center, flip it over, and shape it into a smooth ball. Place the dough in a lightly greased bowl, cover it with plastic wrap or a damp towel, and let it proof in a warm, draft-free spot (ideally 72°F) for about 1 hour or until doubled in size.

Fifth Step: Refrigerate Overnight
Deflate the risen dough gently by folding edges into the center again and reshaping it into a ball. Cover tightly and refrigerate for at least 8 hours or up to 24 hours. Chilling develops flavor complexity and improves dough manageability for shaping.

Sixth Step: Shape the Brioche Loaves
Remove the dough from the fridge and divide it into two equal portions. Prepare two greased and floured loaf pans (8.5×4 or 9×5 inches). Choose your shaping method: for a classic braided loaf, divide dough into three strands, roll each to about 14 inches, braid tightly, and place in the pan. For a Nantaise loaf, divide part into smaller balls and arrange. Alternatively, shape into a simple loaf. Cover and proof again at room temperature, about 2 hours, until doubled.

Seventh Step: Preheat and Apply Egg Wash
Preheat your oven to 325°F (163°C) or 350°F (175°C) depending on your oven’s characteristics. Brush the loaves generously with the prepared egg wash (1 egg beaten with 1 tablespoon of milk or water). Optionally, sprinkle pearl sugar or granulated sugar on top. The egg wash lends a beautiful golden crust with a glossy finish.

Final Step: Bake and Cool
Bake the brioche bread for 35 to 45 minutes or until golden brown and the internal temperature reaches 190°F (88°C). If the crust browns too quickly, loosely cover with foil to prevent burning. Once baked, cool loaves on wire racks before slicing. This classic brioche bread is now ready to enjoy as a luxurious breakfast base, sandwich bread, or dessert.