Brioche

In the bowl of an electric mixer fitted with a paddle attachment, mix together 1 cup flour, active dry yeast, white sugar, and salt. Add warm water and mix on medium speed until combined.

Add 6 eggs, one at a time, letting each incorporate before adding the next.

Set the mixer to low and add 2 cups of flour, 1/3 cup at a time, mixing until the dough is well combined.

Cut the softened butter into small cubes. With the mixer on medium, add the butter in 6 separate batches, waiting until each batch is well incorporated before adding more.

Set the mixer to low and add the remaining 1 3/4 cups of flour, 1/4 cup at a time, until the dough is well combined. The dough will be very sticky.

Use a rubber spatula to clean the dough off the mixing paddle and scrape the sides of the mixing bowl. Cover the dough with a plate or plastic wrap and let it proof at room temperature for 3 hours, until it doubles in size.

After 3 hours, punch and deflate the dough completely with a rubber spatula. Cover the dough again and refrigerate it overnight until 3 hours before baking the next day.

Remove the dough from the fridge and divide it into two equal pieces. Shape them on a lightly floured surface and place each into its own loaf pan (9" x 5"). Cover the loaf pans tightly and let proof at room temperature for about 2½ to 3 hours, until doubled in size.

Preheat the oven to 350°F while the dough is proofing. Whisk the last egg with a little water, brush the loaves with egg wash, and sprinkle with a little coarse salt.

Bake for 37 to 40 minutes in the center of the oven. Tent the loaves with foil if the crust is getting too dark.

Let the bread sit in the loaf pan for 5 minutes before transferring to a cooling rack.