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In a large bowl, combine the flour, salt, sugar and yeast.
In a jug mix the water, eggs and warm melted butter.
Make a well in the centre of the flour mix and add the liquid ingredients, adding extra water if needed to bring together to form a soft dough.
Knead lightly for 5 minutes until smooth, adding a little flour if the dough is very sticky.
Place the dough in a clean bowl, cover and leave in a warm place to prove for approx. 1- 1 ½ hours until it has doubled in size.
When it has risen, ‘knock back’ by kneading the dough again for 5 minutes.
Divide the dough into three equal pieces.
Roll into long sausages approx. 42cm.
Place the 3 rolled sausage dough pieces and form a letter H, on a floured tabletop and follow the video.
Transfer to a parchment lined baking tray.
Cover lightly and leave in a warm place to prove until puffy and risen approx. 30 minutes.
Preheat the oven to 200c
Brush the brioche dough with the beaten egg.
Bake in the oven for 15 minutes.
Reduce the heat to 180C and cook for a further 15/20 minutes or until the brioche is golden and cooked through.