Brioche

• 4 1/2 teaspoons dry active yeast (2 envelopes)
• 6 tablespoons milk or 6 tablespoons water, warm
• 1 1/2 teaspoons salt
• 2 tablespoons sugar
• 4 cups flour
• 6 large eggs, lightly beaten
• 3/4 cup butter
• 1 egg yolk
• milk, for wash

1. Stir the yeast into the warm water (or milk), with the salt and sugar. Set aside for five minutes to dissolve.
2. Put the flour in a bowl and make a well in it.
3. Put the eggs and the yeast mixture in the well. Mix it, drawing in the flour, to make a soft, sticky dough.
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. 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. Let the dough rise at room temperature in a covered bowl for two hours.
7. Punch down the risen dough.
8. Put it back in a bowl, cover, and refrigerate overnight to double.
9. Shape the bread and let it rise 1 1/2 hours in the pan.
10. Glaze with yolk and milk wash.
11. Bake the loaves at 425u0b0F/220u0b0C for 40 to 45 minutes.

active yeast, milk, salt, sugar, flour, eggs, butter, egg yolk, milk

Taken from www.food.com/recipe/brioche-321739 (may not work)