1 DOUGH: In a big bowl, melt butter in a microwave and mix it with eggs, sugar and salt. Warm the milk in a separate bowl and dissolve the yeast in it. Mix it all together and add flour, kneading until the dough is elastic and smooth.
2 RISING: Leave the dough to rest for at least 40 minutes, covered with a kitchen towel, until it doubles in size. Prepare the nonstick 11 by 25 cm (5 by 10 inch) bread pan or loaf form. Grease it with butter and sift a bit of flour on it. When the dough has doubled in size, divide it into 10 balls. They should be approximately the size of a tennis ball or smaller. Place them into the bread form in one layer, side by side, pressing a bit, so that they all fit in the form. Leave them for 20 minutes to rise, covered with a kitchen towel.
3 BAKING: Preheat the convention oven to 160 °C (320 °F) or a regular oven to 190 °C (370 °F). For the nice crust, brush your French brioche with a mixture of milk and egg yolk before baking. Bake for about 40 minutes in the middle section of a convention oven, until it's golden brown. Enjoy!
