Not the classic brioche that one prepares for the little-top knotted rolls, although similar to it, this is a loaf that is especially good for delicate sandwiches, such as the popular onion sandwich hors d'oeuvre I created years ago. It is also a delicious egg bread by itself, easy to make and pleasant in flavor. Two loaves
1 1/2 packages active dry yeast 2 Tbs sugar 1/2 cup warm water (100 to 115, approximately 1 cup of melted butter 1 1/2 tsp salt 4 cups all-purpose flour 4 eggs 1 egg yolk, mised withy 1/4 cup evaporated milk or light cream
Combine the yeast sugar, and warm water and allow to proof. Mix the melted butter and salt. In a large bowl combine the flour, eggs, melted butter and yeast mixture. Beat with a wooden spoon until smooth. Place in a buttered bowl, turning to butter the surface, cover, and set in a draft-free place to rise till double in bulk, about one to one and a half hours. Punch the dought down and shape into two loaves. Fit into buttered 8x4x2 inche loaf pans and let rise again in a warm place until double in bulk, about one hour. Brush loaves with egg yolk cream wash. Bake at 400 for 30 minutes until the loaves are a deep golden brown and sound hollow when tapped with the knuckles. Cool on a rack.
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