Brioche, Finished

The recipe we worked on the last two days came out of the oven today. The one issue we had was that we get all the air out of the base. Secondly, bake at 350 degrees for 35 minutes. Turn the oven down by 20 degrees and brush all the loaves with an egg was(2 egg yolks and 1/6th cup water. Once brushed, sea salt, fresh ground pepper and the rock sugar. Bake for another 25-30 minutes until the bread is cooked throught. You can either insert a pin and check the consistency or fold one of the loaves out onto the counter and tap on the bottom. The brioche should sound hollow. Return to oven if not done and cook until the pin comes out completly clean and is hot. After the loaves come out of the oven, leave them in their pans, and place on a wire rack to cool for 2 hours. After cooled down, fold out of pans and continue to let cool until completly room temperature. The recipe we made below makes 4 loaves of standard size bread. I want to use this bread for the Ham and Swiss sandwiche's(Croque Madam with egg) and a BBLT. For brunch instead of the focaccia, possibly even as an option at dinner...