Brioche loaf

Stir milk, sugar and dry active yeast in the mixer bowl and leave 20 minutes until frothy.

Add the eggs and about half the flour and mix on medium with the dough hook about 5 minutes.

Scrape down the bowl, add the rest of the flour and mix another 3 minutes until very elastic, adding the salt along the way.

With the mixer running, add the room-temperature butter in large chunks, letting each absorb before the next.

Once all the butter is in, mix another 3 minutes until the dough is smooth with a sheen.

Knead on a floured surface for a minute, then place in a lightly oiled or buttered bowl, cover with plastic and proof in a warm spot (95 to 100F) for an hour or until doubled.

Turn out, divide, refrigerate the portion not being used, and shape the other half into a small loaf by tucking the edges under.

Butter the loaf pan, place the dough seam side down, press gently around the edges, cover and proof a final time.

Just before baking, brush the top with an egg wash of equal parts water and egg yolk.

Bake at 375F for 20 minutes.

Raise the oven to 425F for another 10 minutes for a dark crust.

Cool a few minutes, ease the loaf out of the pan with thin utensils, and cool to room temperature on a rack before slicing.

Wrap in plastic to keep in the fridge for at least a week, or freeze for about a month.

Serve toasted with butter and a little Maldon salt.