Pescatarian Brioche Loaf

Rich, buttery, and impossibly tender, this brioche loaf is the kind of bread that makes you want to clear your whole Saturday morning just to bake it. The dough gets its signature pillowy crumb from a generous amount of softened butter worked in slowly during a long stand-mixer knead — patience here is genuinely rewarded. An overnight cold retard in the refrigerator does double duty, firming up the butter so the dough is easier to shape and deepening the flavor in a way that a same-day loaf simply can't match. Four dough balls lined up in the pan bake into those gorgeous, pull-apart domes that look like they came straight out of a Parisian boulangerie window. A glossy egg-yolk wash gives the finished loaf that deep chestnut color that's almost too pretty to slice into — almost. Because this recipe relies entirely on dairy, eggs, and flour, it fits naturally into a pescatarian kitchen without any substitutions or label-checking required. Slice it thick while it's still slightly warm, or let it cool completely and use it for the most luxurious French toast of your life.

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