Brioche

Directions

1. 1
   Stir the yeast into the warm water (or milk), with the salt and sugar. Set aside for five minutes to dissolve.
2. 2
   Put the flour in a bowl and make a well in it.
3. 3
   Put the eggs and the yeast mixture in the well. Mix it, drawing in the flour, to make a soft, sticky dough.
4. 4
   Work the dough, lifting and slapping, until it becomes soft and very smooth and elastic (this process is a long and difficult job by hand. A mixer with hook attachment is great if you have one).
5. 5
   Knead the butter to soften it to the same texture as the dough. Now, work in the butter a piece at a time, again to create smooth, sticky dough (again, the mixer will make that easy).
6. 6
   Let the dough rise at room temperature in a covered bowl for two hours.
7. 7
   Punch down the risen dough.
8. 8
   Put it back in a bowl, cover, and refrigerate overnight to double.
9. 9
   Shape the bread and let it rise 1 1/2 hours in the pan.
10. 10
    Glaze with yolk and milk wash.
11. 11
    Bake the loaves at 425°F/220°C for 40 to 45 minutes.