1/3 cup warm water (about 110 degrees)
2 1/4 teaspoons active dry yeast (not rapid rise)
2 1/3 cups super fine pastry flour or cake flour
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons kosher salt
6 large eggs
8 ounces unsalted butter, cut into 1 inch cubes, at room temperature
sesame seeds, optional
Dissolve yeast and water in a small bowl. Let sit for 10 minutes. Set aside.
In a large mixing bowl, sift together the pastry flour, all-purpose flour, sugar and salt and beat using mixer with dough beater.
Adjust the mixer to low before adding the eggs, one by one while constantly beating.
Then gradually add the yeast and continue beating for 5 minutes at low speed only.
Turn off the mixer and scrape down the sides of the bowl. Turn the mixer on low and beat for an additional 5 minutes.
While constantly beating at low speed, add the butter cubes one by one.1 minute interval for every addition. Continue beating for 10 more minutes until the dough is smooth.
Place the dough to a lightly greased bowl and place plastic wrap cover. Let the dough sit in a warm place until doubled in size, about 3 hours. I would place it in an unused oven or turned off.
After 3 hours, take out the dough and punch it in the center and knead to release the bubbles. Once you have release the bubbles. Return the dough in the greased bowl, cover in plastic wrap and refrigerate.
Then place the dough back on a floured surface and knead it again to remove some air bubbles. Place the dough back to the bowl, put a cover with plastic wrap to prevent air from coming in and refrigerate overnight.
The next day, take out the dough and transfer onto a floured surface. Slice the dough in half.
Shape the dough into 2 rectangles and place into two buttered loaf pans.
Allow the dough to rise, without cover, in a warm place and limited air. Let it rise above the top of the pans, for about 2 hours. Sprinkle sesame seeds on top.
Bake the brioche until it is lightly brown on top, approximately 30-35 minutes in preheated oven of 350 degrees.
Take it out from the oven and transfer to a wire rack. Let it cool for 5 minutes. Turn over the bread out from the pan and place it on a wire rack. Slice, serve and enjoy!
For storage, wrapped it in foil and set it aside in normal temperature (up to 2 days shelf life)