Brioche

In a large bowl, whisk together the melted butter, warm water, sugar, salt, and yeast. Add 5 of the eggs and whisk until evenly combined. Add the flour all at once and stir with a wooden spoon until the mixture is uniform; it will be wet, lumpy, and a bit elastic (it will firm up in the fridge and smooth out when you knead it). Cover loosely with plastic wrap (make sure the entire bowl is covered but don't seal it airtight) and let sit at room temperature for 2 hours, then refrigerate for at least 3 hours or up to three days.

On the day of baking, grease an 8½ x 4½-inch loaf pan with butter (or two loaf pans if you're baking both loaves at the same time). Dust a clean work surface generously with flour. Dust the dough in the bowl with flour and use a knife to cut it in half. Pull out half of the dough and place it on the floured work surface; cover the remaining half with plastic wrap (not airtight) and place it back in the refrigerator until ready to bake. (The dough can be used anytime within the 3 day window, or frozen in an airtight container for up to two weeks. When ready to use the frozen dough, thaw in the refrigerator for 24 hours before using, then continue with the next step.)

Dust the dough with more flour and knead, sprinkling more flour as necessary so the dough doesn't stick, for about 30 seconds. Divide the dough into 3 equal portions (about 9 oz each) and, using your hands, roll each one into a 13-inch strand. Pinch the three strands together at the top and braid. Place the braided dough into the prepared loaf pan, tucking the ends underneath. (Alternatively, if you don't want to braid the dough, simply elongate it into an oval and place in the prepared pan.) Cover the pan loosely with plastic wrap (not airtight) and let sit at room temperature for 90 minutes. (It will rise just a bit.)

Preheat the oven to 350°F and set an oven rack in the middle position.

Beat the remaining egg in a small bowl. Brush it evenly onto the dough (cover and refrigerate the remaining egg wash for the second loaf, or discard if not using within 2 days). Bake for 45 to 50 minutes, until the bread is a rich golden brown color. Let cool in the pan on a rack for 15 minutes, then turn out and let cool completely before slicing.

Note: Warm water helps activate the yeast. The temperature should be about 110°F, but it doesn't need to be exact so no need to use a thermometer; just try to get it about the temperature of bath water.

Note: If you'd like to bake both loaves at the same time, allow a few extra minutes baking time.

Make-Ahead/Freezing Instructions: Brioche is best served fresh the day it is baked, but it will keep in a plastic bag or wrapped in foil at room temperature for a few days. The bread can also be frozen for up to 2 months. To freeze, wrap the cooled brioche loaf in aluminum foil and place in a freezer bag, pushing out as much air as possible, and seal tightly. When ready to serve the bread, take it out and let it thaw at room temperature. If you don’t plan to serve the whole loaf at once, slice the bread or portion it into a few larger pieces before freezing (defrosting and re-freezing will cause the bread to deteriorate).