• In a large bowl or stand mixer with paddle attachment, stir bread flour, instant or rapid-rise yeast and table salt together.
• In a medium bowl, whisk 6 eggs, water and sugar together in medium bowl.
• In egg mixture, whisk in melted butter until smooth.
• Add egg mixture to flour mixture and stir with rubber spatula or paddle attachment flour mixture is mixed into the dough, about 1 minute. Dough will be very wet. Allow dough to stand for 10 minutes.
• Using a rubber spatula, fold outer side edge of dough against the bowl to the middle. Turn bowl 90 degrees and fold again, repeating until bowl is rotated 360 degrees.

Proof/ Rising

• Cover bowl with plastic and rise dough for 30 minutes in a warm area.
• Repeat folding and turning and rising again for 30 minutes.
• Allow dough to rise 1 hour (for 2 hours in total) or doubled in size.
• On a floured counter, allow dough to roll out of the bowl. Divide dough in half, two pieces.
• Fold edges of piece of dough toward center until ball forms. Use your hands in a circular motion to rotate dough into smooth, round ball.
• Place each dough rounds into two parchment lined or greased loaf pans.
• Allow dough to rise for 1 hour in a warm area. Preheat oven to 350 degrees with baking stone placed on top of a rack in the middle position.

Baking

• Lightly beat 1 egg in a small bowl and brush egg on top of the dough.
• Place loaf pans on top of baking stone on far sides and bake until golden brown for 35 to 45 minutes, or internal temperature is 190 degrees, 35 to 45 minutes. For even baking, rotating pans halfway through baking.
• Allow brioche in the loaf pans to cool for 10 minutes and pull brioche out of the pans to cool entirely.