Brioche Loaf Bread

• 1/3 cup warm water
• 1 package dry yeast
• 2 1/3 cups cake flour
• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 tsp salt
• 6 large eggs
• 1 cup unsalted butter at room temperature, cut into tablespoons
• 1 Tbsp dried onion
• 1 Tbsp dried garlic
• 1 Tbsp poppy seed
• 1 Tbsp sesame seed
• 1 tsp coarse salt
• 1 tsp coarse black pepper
• 1 egg plus 1 Tbsp water

In a small bowl, whisk together yeast and warm water. Set aside for 10 minutes. Using hook attachment on a stand mixer, stir together flours, salt and sugar. Add eggs one at a time, mixing on low between additions. Add yeast mixture and continue mixing on low for 5 minutes. Scrape the sides of the bowl and beat for another 5 minutes.

Add cut butter in thirds and blend thoroughly between additions. Then, beat for 10 minutes until dough is smooth. Place dough in large lightly oiled bowl and cover with plastic wrap. Let dough rise in warm place until doubled in size, about 3 hours.

Turn dough out onto floured surface and knead dough to remove air bubbles. Return to oiled bowl. Re-cover with plastic wrap and refrigerate overnight.

Butter 2 loaf pans and set aside. Turn out dough onto floured surface and divide into two equal pieces. Shape into even loaves. Place loaves in prepared pans. Put uncovered loaf pans in warm area. Let dough rise for 2-3 hours until dough rises about 1/2 inch above pans.

Preheat oven to 350°F. Mix seasonings together in a small bowl and set aside. In another small bowl, whisk egg and water. When loaves have risen, brush with egg wash and sprinkle seasonings evenly on loaves. Bake for 30-35 minutes or until golden brown. Remove loaves from oven and cool several minutes before turning out of pans onto a cooling rack. Makes 2 loaves.