Diana Chan’s Savoury Brioche Loaf | Gourmet Traveller

Ingredients

• Sponge
• 1 cup all-purpose flour
• 7g (1 packet) active dry yeast
• ½ cup full-cream milk, lukewarm
• Dough
• 6 large eggs, room temperature
• 3 cups plain flour
• ½ cup caster sugar
• 2 tsp salt
• 225g butter, softened, extra for greasing
• Eggwash
• 1 large egg
• 1 tbsp water
• Sea salt, for sprinkling
• Rosemary leaves, coarsely chopped, for sprinkling