In a large mixing bowl, combine the warm water, dry active yeast, granulated sugar, large eggs, whole milk, and melted butter. Use a large whisk to thoroughly combine the ingredients.

Let the mixture rest for 5 minutes to activate the yeast.

To the bowl, add the unbleached all purpose flour and kosher salt. Use a wooden spoon or a Danish dough whisk to incorporate the dry ingredients until there are no streaks of flour. The dough ball will be very sticky and wet, this is normal!

Cover the bowl and let the dough rise/rest at room temperature for 1½-2 hours until it has doubled in size, and is puffy and bubbly.

Brush 2 9x4 loaf pans with butter, making sure to brush all the way up the sides. Set aside.

Sprinkle about ¼ cup (30g) of flour around the perimeter of the bowl and onto the work surface. Use a rubber spatula or a bench scraper to pour the dough out on the floured work surface. Divide the dough into 2 equal pieces.

With floured hands, press each piece of dough out into a rectangle roughly the width of the pan. Roll the dough up into a log and place it, seam side down into the prepared loaf pan. Let the loaves proof (rise) in a warm spot in your kitchen at room temperature for about 1 hour, or until the dough reaches the rim of the pan.

Preheat the oven to 375℉. Optional: brush the tops of the loaves with beaten egg for a shiny golden brown crust.

Bake the brioche bread for 45-48 minutes until puffy and deeply golden brown. Turn the loaves of bread out onto a wire cooling rack and let them rest for at least 1 hour before slicing.