It is best to follow the instructions for your particular bread maker when it comes to the order in which you put your ingredients into the bread pan. However, this is the order in which I put mine, according to my bread-maker, which is a Panasonic.

Sprinkle the dried yeast into the bottom of the bread pan, followed by the flour, salt, castor sugar, the butter, then the eggs beaten with the milk. 

Use the basic bread setting for baking your brioche and then leave it to do the work for you!

Once it is baked, leave it for a minute in the bread pan then turn it out and leave to cool on a wire rack.

Add liquid to flour mixture and mix to a soft dough.

Turn out onto a floured surface.

Knead dough for 10 minutes until elastic (by folding the dough over itself toward you, then gently pushing away, then quarter-turn, and continue folding, pushing, and turning.

Place in a lightly oiled bowl.

Cover with cling film and leave to rise in a warm place for up to 1½ hours or until doubled in size.

Turn out on a lightly floured surface and knead dough for a few minutes until smooth.

Cut in half and roll out one half into an 8 in/20cm log.

Place the dough into a greased or parchment paper lined 8 in/20 cm bread pan.

Score the top of the loaf gently with 3 small horizontal cuts to prevent the bread from bubbling unevenly in the oven.

Cover with cling film. Repeat with the remaining dough to make the second loaf.

Leave in a warm place to rise for about 30 minutes.

Heat the oven to 400°F/200°C/Gas 6 - Moderately Hot. Bake for 20-30 minutes until risen and golden.

Either cool on a wire rack or eat hot! (No need to wrap leftovers this way!)