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1
Stir the warm milk and yeast in a small bowl.
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2
Let stand until the yeast dissolves, about 10 minutes.
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3
Using an electric mixer with a paddle attachment, mix the flour, eggs, sugar, and fleur de sel in a large bowl to blend well; add the yeast mixture.
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4
Beat on medium speed until the dough is elastic, about 2 minutes (the dough will be sticky).
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5
With the machine running, gradually add the butter; beat until well blended.
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6
Cover the dough and refrigerate until cold, about 2 hours (this will make the dough easier to work with).
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7
Preheat the oven to 150F.
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8
Lightly oil a 9 1/4 x 5 x 2 3/4-inch loaf pan.
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9
Transfer the dough to a lightly floured work surface.
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10
Divide the dough into 4 equal pieces.
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11
Roll each piece into a 5 x 2 x 2-inch oval-shaped ball.
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12
Place the balls side by side in the prepared pan.
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13
Bake until the dough rises slightly, about 20 minutes.
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14
Increase the oven temperature to 375F and continue baking the brioche until it is dark brown on the outside and an instant-read thermometer registers 200F when inserted into the center of the loaf, about 1 hour longer.
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15
Cool the brioche in the pan for 5 minutes.
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16
Turn the bread out and cool completely on a rack.
