Mix the yeast, salt, eggs, honey and butter with water. Mix in the flour. Cover and allow to rise for about 2 hours.
2.
For brioche a tete: Dust the dough with flour and cut off a 1-pound piece. Break off about 1/8 of the dough and set aside. Dust the large piece with flour and shape into a ball by stretching and folding. Place the larger ball into a brioche pan and poke a deep indentation into the top of the ball.
3.
Shape the small piece of dough into a teardrop shape and place it pointed side down into the indentation on the larger ball. Pinch the two together. Allow to rest for 1 hour, 20 minutes.
4.
Preheat the oven to 350.
5.
Brush the loaf with egg wash and bake for 40 minutes. Remove from pan and cool on a rack to prevent a soggy crust.
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By
June
