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1
Proof the yeast by combining it with the warm water in a medium bowl.
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2
Let stand for 5 minutes until foam appears (this indicates the yeast is active).
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3
Add 6 of the eggs to the dissolved yeast, whisking to combine.
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4
Sift the flour, sugar, and salt into the bowl of a standing electric mixer fitted with a paddle attachment, or use a handheld electric beater.
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5
Begin mixing on low speed.
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6
Add the egg mixture in 3 additions, stopping the machine periodically to scrape the dough off the paddle and the sides of the bowl.
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7
Mix for a good 5 minutes to blend well (the dough will be thick and a bit lumpy).
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8
Add the butter, a couple of tablespoons at a time, mixing well between each addition.
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9
When all the butter is incorporated, increase the speed to medium and beat until the dough is smooth and slightly sticky, about 5 minutes.
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10
Scrape the dough from the bowl and shape into a round.
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11
Place in a large greased bowl and cover with plastic wrap or a damp towel.
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12
Set aside in a warm spot to rise until doubled in size, about 2 hours.
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13
Test the dough by pressing 2 fingers into it; if the indents remain, the dough has risen adequately.
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14
Turn the dough out onto a lightly floured counter and gently fold it over several times to deflate.
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15
Do not overwork or the dough will be dense and difficult to shape.
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16
Butter a 9 x 5-inch loaf pan.
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17
Pat the dough into a rectangle about 1/2 inch thick.
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18
Roll it into a cylinder and place in the prepared pan, seam side down.
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19
Make sure the dough touches all sides of the pan.
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20
Loosely drape plastic wrap over the dough and set aside on the counter to rise until the top of the dough is level with the rim of the pan, about 1 hour.
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21
Preheat the oven to 350F.
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22
Beat the remaining egg in a small bowl.
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23
Remove the plastic wrap from the loaf pan.
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24
Using a pastry brush, coat the top of the loaf with the beaten egg.
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25
Transfer to the oven and bake until well browned on top, 30 to 40 minutes, rotating the pan halfway through.
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26
Remove from the oven and immediately turn the brioche out on a wire rack to cool.
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27
When cool, cut into 1-inch slices.
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28
Trim off the crusts and cut each slice in half to give you 2 rectangles.
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29
Use as directed in the Pain Perdu master recipe.
