In a large mixing bowl, combine the flour, sugar, yeast, and salt. Whisk them together until well blended.

In another bowl, beat the eggs lightly. Pour the eggs into the dry ingredient mixture, followed by the milk. Stir until a shaggy dough forms.

Gradually add the softened butter, piece by piece, kneading the dough on a floured surface until smooth and elastic, about 10 minutes. The dough should be soft but not sticky.

Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm area until doubled in size, about 2 hours.

Once it has risen, punch the dough down to release air. Turn it out onto a floured surface, then shape it into a loaf by flattening it slightly, then rolling it tightly.

Place the formed loaf in a greased bread pan. Cover with a cloth and allow it to rise again until it has puffed up, approximately 1 hour.

Preheat your oven to 350°F (175°C) and bake the brioche for 30-35 minutes, until golden brown on top and the internal temperature reads 190°F (88°C).

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Enjoy warm with butter, or slice it for sandwiches or other delectable uses.