Brioche Loaf

I enjoy a nice brioche. Who doesn't? But I've never seen it as a loaf before, so I had to try this recipe. It was an easy loaf to make but a bit sticky to work with. It looks beautiful out of the oven and is yummy! Soft and fluffy on the inside, flaky on the outside. This recipe comes to me from Tutti Dolci.

¾ cup warm water
½ tbsp yeast

½ tbsp salt
¼ cup honey

4 large eggs, lightly beaten, at room temperature
¾ cup unsalted butter, melted and cooled
3¾ cups flour

egg wash
1 large egg yolk
1 tbsp water
turbinado sugar

1. Combine warm water, yeast, salt and honey in a large mixer bowl; mix on low speed until incorporated. 
2. Add the eggs and melted butter; mix until combined. 
3. Gradually mix in flour, just until combined. Cover mixer bowl loosely with plastic and let rest at room temperature for 2 hours.
4. After 2 hours, place the covered dough in the refrigerator to chill for at least 3 hours, or up to 5 days.
5. When ready to bake, grease an 8½x4½-inch loaf pan.
6. Flour the board or counter well.
7. Dust surface of dough with flour and use a floured bench scraper or kitchen shears to cut off a 1 ½-pound piece of dough (keep remaining dough in the refrigerator up to 5 days). 
8. Dust the piece with more flour and use floured hands to quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating dough as you go. 
9. Cut dough into three equal pieces; gently roll each piece into a 12-inch rope.
10. To make a three-strand braid, start at one end and pinch the ends of the rope together. Bring the right outside rope over the center rope; that rope now becomes the center. Bring the left outside rope over the new center rope; that rope now becomes the center. Continue braiding until you reach the end; pinch ropes together to seal.
11. Carefully transfer braid to the prepared pan. 
12. Cover loosely with plastic wrap and let rest at room temperature for 90 minutes. 
13. In the last 20 minutes, preheat oven to 350°F. 
14. Whisk egg yolk and water together in a small bowl; use a pastry brush to gently glaze the top of the loaf; sprinkle with turbinado sugar. 
15. Bake for 45 to 50 minutes, until brioche is deep golden and set. 
16. Cool in pan on wire rack for 15 minutes; turn out of pan to cool completely before slicing with a serrated bread knife.