1/4 c. milk
1/3 c. butter
3 tbsp. sugar
1/4 tsp. salt
1 envelope dry yeast
1/4 c. warm water
2 1/4 to 2 3/4 c. flour
2 eggs, at room temperature

Scald the milk. Add the butter and salt and cool. Add the sugar. In a large bowl, dissolve the yeast in the warm water. Add the milk mixture and 1 cup of the flour. Beat with a wooden spoon. Add the eggs and enough of the remaining flour to make a stiff batter. Beat until well blended. Cover and let rise in warm place until doubled.

Place 1 tablespoon of the batter on well-floured hands and roll it into a ball. Put aside. Put the rest into a well-greased Pyrex bowl. Set ball on top. Brush Brioche with egg or milk. Let rise until double. Bake for 30 minutes at 350 degrees. After 10 minutes, cover top lightly with foil to prevent top from burning.