Richer than challah, but not quite as rich as brioche, this golden loaf gets its color from the egg yolks. Don’t despair if it is not identical to store-bought versions, which usually add yellow food coloring.
Hands-on: 30 minutesTotal: 4 hours 20 minutes
- ½ cup whole milk
- 1 Tbsp. honey
- 3½ tsp. active dry yeast (2 packages)
- 1 cup all-purpose flour
- ¼ cup unsalted butter, softened
- 3 large eggs
- 2 egg yolks
- 1 tsp. plus ⅛ tsp. kosher salt
- 3 cups bread flour
- 1 Tbsp. water
- In a large bowl combine milk, honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
- Stir in all-purpose flour, butter, 2 eggs, both yolks, and 1 teaspoon salt. Add enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
- Coat a 9" × 5" loaf pan with pan spray, and line its length with a strip of parchment. Turn risen dough onto a lightly floured work surface, and shape into an oblong loaf. Place in prepared pan, seam-side down. Dust lightly with flour, cover loosely with plastic wrap, and proof until doubled in volume, about 1 hour.
- Preheat oven to 350°F. Whisk together remaining egg with 1 tablespoon water and remaining salt. Brush gently onto the top of the risen loaf, and bake until golden brown and hollow sounding, about 30–40 minutes. Cool completely on a rack before serving.