FOR THE GLAZE
1 egg yolk
1TBS milk
(makes 1 Loaf)

1. Sift the flour and salt together into a large bowl and make a well in the center. Put the yeast in a measuring cup and stir in the milk.

2. Add the yeast mixture to the center of the flour with the eggs and combine to form a soft dough.

3. Using your hand, beat the dough for 4-5 min, until smooth and elastic. Cream the butter and sugar together. Gradually add the butter mixture to the dough in small amounts, making sure it is incorporated before adding more. Beat until smooth, shiny and elastic.

4. Cover the bowl with lightly oiled plastic wrap and let the dough rise, in a warm place, for 1-2 hours or until doubled in bulk.

5. Lightly punch down the dough, then re-cover and place in the refigerator for 8-10 hours or overnight.

6. Lightly grease a scant 7 cup brioche mold or loaf pan. Turn dough out onto a lightly floured surface. Cut off almost a quarter and set aside. Shape the rest into a ball and place in the prepared mold. Shape the reserved dough into an elongated egg shape. Using two or three make a hole in the center of the large ball of dough. Gently press the narrow end of the egg shaped dough into the hole. If using a loaf pan put all the dough into the pan.

7. Combine the egg yolk and milk for the glaze, and brush a little on the brioche. Cover with lightly oiled plastic wrap and let rise, in a warm place, for 1 1/2-2 hours or until the dough nearly reaches the top of the mold.

8. Meanwhile, preheat the oven to 450. Brush the brioche with the remaining glaze and bake for 10 min. Reduce the oven temp to 375 and bake for another 20-25 min or until golden. Turn out onto a wire rack to cool.