Starter:

Cup of Yum
1. Add milk, one egg, one cup of flour, and yeast to a large mixing bowl or the bowl of a stand mixer. Stir to combine with a wooden spoon, then sprinkle the remaining cup of flour on top.
2. Cover and let the mixture sit in a warm place for about 30 minutes. The dough should rise and create cracks in the flour coating.

Brioche Dough:

1. Attach the bowl to a stand mixer equipped with the hook attachment. Add the sugar, salt, eggs, and 1 cup of flour. Mix on low speed for about 5 minutes, then add the remaining 1/2 cup of flour. Since this dough takes longer than most to develop, increase the mixer speed to medium and knead the dough for an additional 15 to 20 minutes.
2. Work the butter with your hands until it is smooth and soft, but not melted. With the mixer on medium speed, add the butter gradually and mix until well combined.
3. Next, place the dough in an oiled bowl and cover it with a towel or plastic wrap. Allow it to rest and rise for about 1 to 2 hours. After this, gently poke the dough to deflate it. Then, refrigerate the dough for four hours or better overnight. This will slow down the fermentation and chill the butter, making the dough easier to work with.
4. Divide the chilled dough into three equal pieces resembling buns. These buns will be braided together to form the brioche. Alternatively, when ready to bake, slice the dough into two equal parts like I did (see the next step).
5. Divide each ball into six smaller pieces. Place the pieces side by side in a greased 9x5 loaf pan, arranging them into three short rows, each containing two pieces of dough.
6. Cover the dough with a towel and let it rise for 2.5 to 3 hours until it becomes very puffy.
7. Place the pan in a preheated oven at 400°F. After 10 minutes, reduce the heat to 350°F. Brush the bread with an egg wash or melted butter and bake for an additional 30 to 35 minutes.
8. When done baking, the brioche bread should be deep brown with an internal temperature of 190°F, as measured by an instant-read thermometer.
9. Once done, remove it from the oven, and let it rest for about 10 minutes.
10. For cinnamon lovers, I recommend topping the brioche bread with some cinnamon sugar before baking.