Brioche Loaf Cockaigne (from the Joy of Cooking)

What's that you say?
You don't know what Cockaigne means?
Well, nor did TNB... but, as the Joy of Cooking is our culinary bible, and the Joy of Cooking calls this recipe "Brioche Loaf Cockaigne" (as opposed to a "true brioche", which involved much more work than TNB was willing to put in on a Sunday morning), that's what we're calling it.

[A quick Google search resulted in three definitions for Cockaigne: a medieval land of plenty, a concert overture by British composer Edward Elgar, and a skiing town near Lake Eerie, the hometown of one Joy of Cooking author. Brown Mummy quite likes the idea of her pastries belting out classical music, so we're going to pretend that's what Joy of Cooking meant.]

For this classical overture, you will need:
 2 packages active dry yeast
 3 tbsp warm milk (105-115 degrees Fahrenheit)
 3 tbsp sugar
 3 eggs
 1/2 cup butter, softened
 2 cups all-purpose flour
 1/2 tsp salt

You'll also need Red Mummy's electric mixer, far right.

Grease a loaf tin and preheat the oven to 450.

Gratuitous picture of an empty/greased loaf tin.

You need the milk warm so that the yeast are happy. Happy yeast make happy brioche. Rather than using a thermometer (again *far* too much work on a Sunday morning), put the three tablespoons of milk in a microwaveable cup, and nuke for approximately 15 seconds. Let the milk cool, and test heat by putting your (clean) finger in the milk; the ideal temperature is just a little warmer than body temperature [the milk should feel a little warmer than your finger].

Pour yeast into warmed milk:

Happy yeast + Warm milk = Bubbles!

While the yeast is bubbling away, beat eggs and sugar.

Pressing "whizz" on the electric mixer leads to...

... yellow bloop.

Add softened butter...

...flour...

...and salt.

Finally, add the bubbly yeast:

You can either whizz the ingredients together in the mixer for three minutes, or blend by hand. Either way, the result should be a sticky dough. Place the sticky dough in the greased pan...

Don't be afraid to get your hands in there!

...and leave in a warm place, covered.

TNB recommends leaving it atop the preheated stove.

Once the dough has doubled in size (about an hour), you're ready to bake!

Brown Mummy forgot about brioche, so it rose in vengeance.

After 15-20 minutes in the oven, an inserted toothpick should come out clean. Remove from the oven and let cool before slicing.

Serve hot with butter and jam, or make into French Toast. Voilà!