Brioche

This brioche is a really special kind of bread which is best for french toast, but you can also eat it by itself or make that cinnamon toast my husband likes.
After making this brioche I realized that it resembles a lot one of the Christmas traditional dessert from Europe. What sets them apart is the filling.
Anyway, with very few ingredients and with a little bit of patience you can end up with a beautiful baked loaf of brioche.
The crumb will be beautifully puffed up with large holes and the taste will be just amazing - not too sweet, not too cake like.
Just yum.
Let's get bakin' !

Ingredients:
300-350 gr flour
8 gr instant yeast
1/4 cup milk
2 eggs, beaten
3 tbsp brown sugar
6 tbsp butter, room temperature
1/2 teaspoon salt
1 egg yolk or a few TBSP of milk combined with some sugar - for glaze

Directions:
Dissolve the yeast into the milk, then add the rest of the ingredients, making sure you add the salt at the end.
Thy say that having salt in direct contact with the yeast - kills the yeast and you do not want that.
Knead 10 minutes and let rest for 35-60 minutes.
Punch it down and pat it so you can flatten it.
Roll the dough and place it into a greased loaf pan, 5 by 10 inches if possible.
Keep in mind that the brioche will double, even triple in volume.
Let it rise for at least 45 more minutes.
Glaze it and bake at 350 F for 30-40 minutes.
If it starts to brown too quickly, cover with aluminum foil.
Make sure the pan is placed in the middle of the oven.
After the baking time, let the brioche sit in the pan for approx. 5 minutes, then remove it and let it cool on a cooling rack.
Keeps well in a ziplock plastic bag, at room temperature or in the fridge.
Good luck !