from Beard On Bread, page 147Not the classic brioche that one prepares for the little top-knotted rolls, although similar to it, this is a loaf that is especially good for delicate sandwiches. It is also a delicious egg bread by itself, easy to make and pleasant in flavor.
We found this recipe to be too crumbly, although John says that kneading it would make it less so. The butter flavor was not as pronounced as I like. Also, we baked it perhaps a few minutes too long. I mixed these loaves in the huge Kitchen Aid Mixer.
1 1/2 packages active dry yeast (3 3/8 tsp)
2 tablespoons granulated sugar
1/2 cup of warm water
1 cup melted butter
1 1/2 teaspoons salt
4 cups flour
1 egg yolk mixed with 1/4 cup evaporated milk or light cream for the wash (I did not use this)
Put the yeast, sugar and water in the mixer and gently stir till smooth. Let it proof. Add the butter (cooled), salt, eggs and flour. Mix thoroughly. Turn out of the mixing bowl, form into a ball and put into a bowl rubbed with butter. Turn the ball to butter the surface and set in a warm, draft-free place to rise until light and doubled in bulk, about 1 to 1 1/2 hours.
Punch the dough down and shape into two loaves. Fit into buttered 8x4x2 inch loaf pans and let rise again in a warm place until doubled in bulk, about 1 hour. Brush the loaves with the egg yolk-milk wash. Bake at 400°F until the loaves are a deep golden brown and sound hollow when tapped with the knuckles. Cool on a rack.