This document provides a recipe for brioche. It lists the ingredients as 900g strong bread flour, 15g salt, 25g fresh yeast, 8 eggs, 300ml lukewarm water, 55g caster sugar, and 450g soft unsalted butter. The method describes mixing the butter and sugar, proofing the yeast in water, mixing the dry and wet ingredients, proving and chilling the dough, shaping it, and baking at 200C until golden brown. Tips are provided on shaping the dough into a plaited or ball loaf and allowing it to fully cool before removing from tins.