Brioche Bread (Easy Egg Bread)
4t active dry yeast
2 T sugar
1/2 c warm water (100 to 115 deg)
1 c melted butter
1.5 t salt
4 c flour
4 eggs
Combine yeast, sugar, water, and allow to proof (let yeast grow a little to make sure is alive). Combine with remaining ingredients and beat by hand until smooth. Place in a buttered bowl, turning to coat the surface with butter. Set in a warm place about 1.5 hour to rise until doubled in size. Punch the dough down and shape into two loaves. Place in buttered 8x4x2 inch loaf pans and let rise again about 1 hour until doubled. Bake at 400 for 30 min or until the loaves are golden and sound hollow when knocked.
Adapted from Beard on Bread.