Increase mixer speed to medium speed and mix for 4 minutes or until she see the dough fully developed.
Once the is developed, add the reamaining 2 tablespoons of butter one at a time and continue to mix on slow speed for addition 2-3 minutes or until the butter is well mixed into the dough, the desired dough temperature should be between 24-26C.
Lightly spray a large bowl with oil and transfer the dough into it and cover with plastic.
Ferment the dough for 1 hour in a warm place in your kitchen.
Spray the inside of your baking pan with pan release and set aside.
Dust some flour on a working surface and transfer the dough from the bowl onto it.
You have two options here, either divide the dough into 8 equal parts or scale each individual at 97 grams, what ever option you choose, round each piece into a roll after you cut them and place into the tin.
The orientation of the dough ball 2X4 across the length of the pan.
Cover the baking pan with plastic and allow to rise (proof) in a warm spot for about 60-90 minutes. The dough should triple in size.
Once proofed, apply the egg wash onto the surface of the brioche loaf.
30 minutes prior to full proof, preheat the oven to 185°C (365°F) and bake the brioche loaf for approxeately 28-30 minutes or until the inner temperature of the brioche loaf reach 96°C or above.
Remove loaf from pan immediatey after baked and cool bread on a wire rack for about 45 minutes.
Once cooled, keep the brioche loaf stored in plastic and use as needed.