In a small bowl, warm the milk (about 110°F or 43°C) and dissolve the sugar into it. Sprinkle the active dry yeast over the milk and let it sit for 5–10 minutes until the mixture becomes frothy. This means your yeast is ready to work its magic!

In a large mixing bowl, whisk together the flour and salt. This ensures the salt is evenly distributed and helps in building the bread's structure.

Once your yeast mixture is frothy, pour it into the flour mixture. Add the eggs and vanilla extract (if using). Mix everything together until it forms a sticky dough.

Turn the dough out onto a lightly floured surface. Knead for about 10 minutes until it becomes smooth and elastic. If you have a stand mixer, you can use the dough hook attachment and knead on low speed for about 5–6 minutes. The dough should feel soft but not overly sticky.

Slowly add the softened butter, a little bit at a time, into the dough. Continue kneading until the butter is fully incorporated and the dough is shiny and smooth. This step is crucial for achieving that rich, buttery texture.

Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 ½ to 2 hours, or until it has doubled in size. This is when the yeast does its work, creating a light and fluffy texture.

After the dough has risen, punch it down gently to release the air. Shape the dough into a loaf by folding the edges inward and rolling it tightly. Place it in a greased loaf pan.

Cover the shaped dough with a towel and let it rise again for about 45 minutes, or until it has doubled in size. This second rise gives your brioche bread its final fluffiness.

Preheat your oven to 350°F (175°C). Once the dough has finished its second rise, brush the top with a little egg wash (1 beaten egg with 1 tablespoon water) for a golden finish. Bake the bread for 25-30 minutes, or until the top is golden brown and a toothpick inserted comes out clean.

Let the brioche cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy this rich, soft loaf fresh out of the oven!