• In a medium saucepan, add 16 Tablespoons unsalted butter and melt on medium heat. When the butter is completely melted, turn off the heat, remove the pan from the hot burner and allow the butter to cool slightly.
• In a large bowl, measure and add flour, yeast and salt then whisk together gently.
• In a medium bowl, add 6 eggs, water, and sugar and whisk together well until the sugar is dissolved, around 2-3 minutes.
• Whisk the melted and slightly cooled butter into the egg mixture until smooth.
• To the flour mixture, add the wet ingredients and slowly combine with a wooden spoon until a uniform mass forms and no dry ingredients remain, around 1-2 minutes, then cover with plastic wrap and rest on the counter for 10 minutes.

Fold the Brioche

• Holding the edge of the dough with your fingertips, fold the dough over itself toward the middle. Then turn the bowl 45 degrees and fold again, repeating for a total of 8 folds. Cover the bowl and then rest for 30 minutes. Repeat for a total of 4 folds:
• Fold, rest 30 minutes
• Fold, rest 30 minutes
• Fold, rest 30 minutes
• Fold, rest in fridge for at least 16-48 hours

Form the Bread

• Transfer the dough onto a well-floured counter and use a bench scraper and divide the dough into four equal pieces.
• Work the dough one piece at a time and pat it into a 4-inch disk.
• Fold the edges into the middle, working around the edges and not applying too much pressure, until a ball forms.
• Repeat the forming of each dough ball and then cover all four dough balls with plastic wrap and let them rest for 5 minutes.
• Spray two 8 X 4 loaf pans and then set aside.
• Flip the dough balls seam-side up and repeat the rounding step.
• Place two dough balls into a prepared loaf pan, seam side down, and then gently press into the corners.
• Cover loaves with plastic wrap and let rise at room temperature until almost doubled, around 1 1/2-2 hours.
• Thirty minutes before baking, adjust the oven rack to the middle position and place a baking stone on the rack. Turn the oven temperature to 350 degrees Fahrenheit.
• Remove the plastic wrap and then brush the loaves with 1 beaten egg with a pinch of salt.

Bake the Brioche Bread

• Set the loaf pans on the baking stone in the warm oven and bake for 35-40 minutes, or until the loaf registers an internal temperature of 190 degrees Fahrenheit. Rotate pans halfway through baking.
• Remove the baked Brioche from the oven and then let the pans rest on a cooling rack for 5 minutes.
• Remove the loaves from the loaf pans and cool completely on the rack for up to 2 hours before slicing and enjoy!