Brioche Loaves

Ingredients

1/2 C warm water (110 to 120 degrees)

1 package dried yeast

3 T sugar

6 extra-large eggs, at room temperature

4 1/4 cups unbleached flour

2 tsp kosher salt

1/2 lb (2 sticks) unsalted butter, at room temperature

1 egg mixed with 1 T milk for egg wash

Procedure

Combine the water, yeast and sugar in the bowl of an electric mixer fitted with the paddle attachment. Allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 more cups of flour and mix for 5 more minutes. Still on low speed add the soft butter in chinks and mix for 2 minutes, scraping down the beater until well blended. With the mixer still running, sprinkle in the remaining 1/4 cup flour. Switch the paddle attachment to a dough hook and mix for 2 minutes on low. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.

The next day, allow the dough to sit at room temperature for 1 hour. Grease two 81/2 by 41/2 by 21/2 inch loaf pans. Turn the dough onto a lightly floured surface and cut in half. Pat each portion into a 6 by 8 inch rectangle, then roll up each rectangle into a cylindrical loaf. Place each loaf seam side up into a greased pan. Cover the pans with a warm damp towel and set aside to rise at room temperature until double in volume about 2 hours.

Preheat over to 375 degrees. When the loaves have risen, brush the top of each with the egg wash and bake for 45 minutes or until the top springs back and sounds lightly hollow when tapped. turn the loaves out onto a wire rack to cool.