1. This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.

   A stand mixer can be used to mix and knead the dough, be sure not to overwork the dough.

2. Warm the milk for 20-30 seconds in the microwave and add it to a mixing bowl.
3. Combine the sugar and poor the instant yeast over top and let it sit for a few minutes.
4. Whisk in the sourdough discard and eggs until combined.
5. Lastly, add the bread flour, salt, and half of the softened butter (56 grams). Mix until the dough comes together and no dry bits of flour are visible.
6. Cover the bowl with plastic wrap and let it rest for 15-20 minutes.

Mix in the remaining butter

1. After the dough has rested, take the remaining softened butter and start by spreading it over the top of the dough and dimpling it in while still in the bowl.
2. Then, place it on a clean work surface and start to knead the butter into the dough by folding the dough into itself repetitively. Try not to use more than a tablespoon of flour during this process.
3. During the kneading process, the dough is going to get stickier and the butter will be all over the work surface. Use a dough scraper to clean it and put it back into the dough.
4. The kneading process takes about 8-10 minutes. If the dough starts to tear at any point, allow it to rest for 5-10 minutes before returning to it. Also if you simply need a break, let the dough rest. It becomes easier to knead after resting.
5. The dough has been properly kneaded once it is no longer sticky and is smooth. Once this has been achieved place it in a buttered bowl and cover it until doubled in size (1-2 hours).

Shaping sourdough discard brioche

1. The dough can be shaped and refrigerated overnight OR baked the same day.
2. Once the dough has doubled in size, turn it out onto a lightly floured surface and divide it into 6 equal pieces using a food scale.
3. Shape each piece into a ball by pinching the seams together and rolling it on the counter.
4. Place each ball into a buttered loaf pan. They can be squeezed in using a dough scraper or your hands. Don’t be afraid to mold them to ensure they fit, they will even out during their second rise.
5. Cover the loaf pan with oiled plastic wrap and let it rest for an hour or so or until it is roughly one inch above the rim of the pan.

Brush and bake the sourdough discard brioche

1. Once the sourdough discard brioche is ready to be baked, preheat the oven to 350 degrees F.

2. Whisk together the egg and splash of water and brush the dough with it. Bake the sourdough discard brioche for 35-40 minutes.

   Sourdough discard brioche is fully baked when the internal temperature reaches 190–195°F (88–90°C)—this ensures it’s cooked through while remaining soft and tender.

3. Upon removing the sourdough discard brioche from the oven, brush the crust with butter to make it softer. Allow the dough to rest for 10 minutes in the pan before transferring it to a cooling rack. Let it cool completely before slicing.
4. Sourdough discard brioche is best enjoyed on the same day, but can last up to 3 days in an airtight container or bread bag on the counter. It makes excellent french toast!