Place the flour, salt and yeast in a free standing mixer attached with a dough hook. Beat the eggs together in a large jug, and with the mixer on its lowest speed setting pour the eggs onto the flour in batches. Once all the egg has been added, allow the mixer to knead the dough for 5 minutes.
Meanwhile, cream together the butter and the sugar in a mixing bowl using a wooden spoon until creamy. Add this to the dough a little at a time with the machine still on a low setting. Once added, allow the dough to be kneaded for another 5 minutes. Cover the bowl with clingfilm and allow to rise and double in size in a warm place; usually 2 hours.
After it has doubled in size, flour your fingers well and punch down the dough, cover again and chill for about 4 hours, or doubled in size. After chilling, grease 2 x 6 bun muffin tins. Turn the dough out onto a lightly floured surface and knead gently for 1 minute. Roll into a 40 cm x 10 cm rectangle.
Grease a 2lb long loaf tin with the extra butter, then line it with the brioche dough. Cover the tin with a plastic bag and allow the dough to prove for a further hour in a warm place.
Pre-heat the oven to 190°C at this point.
Brush the brioche dough with the milk and bake for 25-30 minutes until risen and golden brown. Halfway through cooking, remove from the oven and make a lengthwise cut down the centre of the brioche loaf with a sharp knife. Return to the oven to finish baking.
Remove from the oven when ready and allow to cool a little in the tin before, turning out carefully and serving on a platter.
See more bread recipes