Tuesday, 22 April 2014

Brioche loaf

Brioche is my favourite bread.. light, fluffy and so soft, yet rich and buttery.  Perfect for breakfast with jam and butter, or simply on its own with a cup of coffee...


For the loaf:
  • 190g strong white bread flour
  • 25g caster sugar
  • 1tsp dried yeast
  • pinch of salt
  • 50ml milk
  • 2 small eggs
  • 90g soft, unsalted butter

  • 1 egg yolk (for egg wash)
In a large bowl combine the flour, sugar, yeast, salt, milk and eggs and mix until combine.  

Knead on a floured surface until the dough is smooth and elastic (about 10 min by hand or 5 min in a mister with a dough hook).  

When the dough is ready add the butter, in pieces and continue kneading until well combined.

Place the dough back in the bowl, cover with foil and place in the fridge over night.

The next day take the dough out the fridge, knead quickly, then divide into 8 equal parts.  Shape into balls and place in a small, floured loaf tin.  

Leave to rise for about 3 hours, or until doubled in size.

Brush with egg wash and bake in a pre-heated oven at 180C for about 20 minutes, until golden brown and baked through.

Leave to cool.


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