Brioche

• 1 package dry yeast
• 1/4 c. warm milk
• 1 Tb. sugar
• 2 eggs, lightly beaten
• 2 c. AP flour
• 1 tsp. salt
• 1/2 c. (1 stick) frozen butter, cut into 8 pieces
• For glaze: 1 egg, 1 Tb. milk

1. Bloom yeast in milk and sugar for 5 minutes or until frothy and yeasty-smelling.
2. In food processor, combine flour, salt, and butter. Process until butter is cut into flour, approximately 20 seconds. Add yeast mixture and mix until just combined, 5 seconds. Add eggs and process until ball of dough forms on the blades.
3. Turn out on lightly floured board and knead until smooth, 1-2 minutes. Place in greased bowl, turning to coat all sides. Cover and rise until doubled in size, 1-2 hours.
4. Punch down dough, knead a few times, and shape into a loaf. Place in a buttered 5 c. loaf pan, cover, and rise until doubled in size again, about 1 hour.
5. Preheat oven to 350. Combine beaten egg and milk to form glaze, brush on top of loaf. Bake bread 35-40 minutes, until springy and golden brown.

yeast, warm milk, sugar, eggs, flour, salt, frozen butter, egg

Taken from www.epicurious.com/recipes/member/views/brioche-50013692 (may not work)