Brioche Loaves

from Barefoot Contessa

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

1 pkg. dried yeast

3 T sugar

6 extra large eggs at room temp.

4 1/4 C all purpose flour

2 tsp. salt

1/2 lb. unsalted butter, at room temp.

1 egg mixed with 1T milk, for egg wash

Combine the water, yeast and sugar in the bowl of electric mixer, fitted with paddle attachment. Stir by hand and stand for 5 minutes. Add the eggs and beat on medium for 1 minute, until well mixed. With the mixer on low speed , add 2 C of the flour and salt and mix for 5 minutes. With the mixer still on low, add 2more cups of the flour and mix for 5 minutes. Still on low speed, add the soft butter in chunks and mix for 2 minute, scraping down the beater, until well blended. sprinkle in the remaining 1/4 C flour. Mix. Switch the paddle attachment to the bread dough hook and mix on low for 2 minutes. Scrape the dough into a buttered bowl and cover with plastic wrap. Refrigerate overnight. The next day , allow the dough to sit at room temp. for 1 hour. Grease 2 loaf pans. Turn the dough onto a lightly floured surface and cut in half. pat each portion into a 6X8 inch rectangle, then roll up each rectangle into a cylindrical loaf. Place into greased pans. Cover with a damp towel and set asdide to rise until doubled, 2-2 1/2 hours. Preheat the oven the 375 degrees. When the loaves have risen, brush each top with egg wash and bake for 45 minutes or until the top springs back and it sounds slightly hollow when tapped. Turn onto wire racks to cool.