Here a recipe from one of my favorite food columnist's and writer, the Southern gentleman, James Villas, in his book The Town and Country Cookbook. Now you have the option to decide
whether baking Challah or your original selection, Brioche.

BASIC FOOD PROCESSOR BRIOCHE DOUGH
Yield: About 1 1/2 lbs. dough

1 envelope active dry yeast
1/4 cup warm water
2 tb sugar
2 1/2 cups all-purpose flour
1 tsp salt
8 tb (1 stick( unsalted butter, cut into pieces
2 eggs plus 2 egg yolks, room temperature

Combine the yeast and water in small bowl, stir, and let develop for 10 minutes. Combine the sugar, flour, salt, and butter in a food processor fitted with the metal blade and process for about 30 seconds or till butter is incorporated into the flour. Add the yeast mixture, pulse the machine 2 or 3 times, add the eggs, and process till liquid is incorporated. Stop the machine, scrape sides of the bowl, and process for 1 minute more to knead. Scrape dough into a well greased bowl, shape into a ball, cover with a towel and let rise in a waerm area for about 2 hours or till dough has doubled in bulk. Punch dough down, cover with plastic wrap, and refrigerate overnight.

BRIOCHES

1 recipe Basic Food Processor Brioche Dough (previous recipe)
1 egg beaten with 2 tb water

Butter the sides and bottoms of 10 small brioche molds. Divide the dough into 10 pieces, pinch off a third of each piece, and shape both large and small pieces into balls. Set a large ball in the base of each mold, press center down to form a hollow, and set a smaller ball inside each hollow. Let rise in a warm area for 15 minutes. Preheat oven to 425 F. Brush Brioches with the egg wash and bake for 15-20 minutes or till well browned and hollow-sounding when thumped. Cool on racks.

Good luck, Sarah. The recipe seems difficult to me but I am not an expert in bread baking.

Gladys/PR