In a large mixing bowl or stand mixer, add the flour, sugar, instant yeast, and salt (or salt substitute). Mix well to combine.

Add the melted butter and eggs to the flour. Pour in vanilla and 1/2 cup of the warm water over the mixture. If mixing by hand, mix 3-4 minutes until dough is well combined. Dough should be sticky and thick. If your dough is sticking to the sides of the bowl, add the remaining 1/2 cup flour.

Transfer dough to a large bowl (I like to use a batter bowl) and allow the brioche to rise in a warm place for 1-2 hours or until doubled in size.

Grease a 8x4 loaf pan. Turn dough out onto a well-floured work surface.

Divide dough into 4 equal parts. Roll the rough out to about 4 inches wide and 12 inches long. Take one end of the long side of the dough, and begin to tightly roll inwards, like a cinnamon roll. Tuck the edges of the dough under so it is roughly the same size as the loaf pan. Place each 1/4 of the rolled dough in the loaf pan to rest - so there are 4 sections of dough in the pan.  Cover, and allow dough to rise in the loaf pans in a warm place for 1 hour or until doubled in size.

Preheat oven to 375 degrees Fahrenheit. Brush the tops of the dough with egg wash and place in oven to bake for 22 to 28 minutes. Top should be brown.

Allow the brioche to cool on a rack for at least 45 minutes before slicing.