BRIOCHE

Steps:

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