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1
Stir the flour, sugar, and the salt together in a large bowl, or in the bowl of a heavy-duty mixer.
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2
Make a well in the center, and pour the warm water in to the well.
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3
Sprinkle the yeast over the water and stir it in.
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4
Add the eggs to the well, and combine with the water.
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5
Gradually stir the dry ingredients into the wet to form a firm dough.
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6
Continue beating by hand for five minutes or in the mixer for 3 minutes until the dough is elastic.
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7
It will be somewhat sticky, but it shouldn't stick to your hands.
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8
Add the melted butter and mix just until it is incorporated.
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9
Now the dough will be more like a batter sticky (it may stick to your fingers ) but not wet.
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10
Cover the bowl with a tea towel and leave it in a warm spot (68-70F.
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11
), until the dough has risen slightly, almost imperceptibly, about 1 hour.
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12
Generously butter and 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
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13
Punch down the dough and place it in the prepared loaf pan, spreading it as evenly as possible so it fills the pan.
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14
Cover with a damp towel and let rise in a warm spot (68-70F.)
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15
until it has increased by about one third (the change in size is not dramatic), about 1 1/2 hours.
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16
Preheat the oven to 375F.
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17
Whisk the egg and water together in a small bowl and paint the loaf with the mixture.
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18
To help it rise evenly, slash the top of the loaf in several places (or snip it with a pair of kitchen shears).
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19
Bake in the center of the oven until the brioche is puffed and golden, 35-40 minutes.
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20
Remove the pan from the oven and turn the brioche out onto a wire rack to cool.
