One 8½ by 4½ inch (6 cups) loaf pan, lightly coated with nonstick cooking spray, oil, or butter
Press or roll the dough into a rectangle 7½ inches wide and about 5 inches long. Roll it from the top in three turns, being sure to brush off any excess flour, pressing with your thumbs to seal the dough. Place it, seam side down, in the prepared pan, pressing it down firmly. Cover it with plastic wrap lightly coated with nonstick cooking spray, and allow it to rise at room temperature until the top of the dough reaches the top of the pan, 1½ to 2 hours.
In a small bowl, whisk together the egg yolk and cream. Cover tightly with plastic wrap to prevent evaporation.
Twenty minutes or more before baking, set an oven rack at the lowest level of the oven and
Brush the top of the dough with the egg glaze. With a sharp knife or straight-edge razor blade, make a
Unmold the brioche onto a wire rack. Allow it to cool until it is barely warm, at least 2 hours.
Room temperature, 2 days; airtight: frozen, 2 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.