Brioche

Perfectly golden and delicately sweet, brioche is a classic French bread with a soft, pillowy texture.

Ingredients

Serves: 1 x 225g loaf tin

• 75g soft unsalted butter
• 10g white caster sugar
• 2.5g fast acting dried yeast
• 50ml luke-warm water
• 150g strong bread flour
• 2g salt
• 1 egg
• 1 egg yolk

Method

1. Mix the butter and sugar together until very soft.
2. Mix the yeast with the luke-warm water and a pinch of sugar.
3. Sieve the flour and salt and place into a bowl.
4. Mix the yeasted water, beaten eggs and the egg yolk together and slowly add to the flour whilst mixing until fully incorporated.
5. Finally add the softened butter a little at a time until it is well mixed together.
6. Cover with clingfilm or a damp tea towel and prove in a warm area for 2 hours.
7. Knock back and place in the fridge to chill the dough (overnight or at least 12 hours) this makes it easier to handle.
8. Knock back again and mould into one small loaf tin lined with parchment paper.
9. Prove until almost double in size and cook in an oven at 200°C until golden brown. (approx. 25 mins).

Tips

• The butter can also be replaced with a dairy free butter substitute or even olive oil, although olive oil will noticeably change the flavour of the brioche and may not be suitable for all dishes. 
• Any strong bread flour can be used in this recipe. 
• The brioche will keep well if wrapped in clingfilm and stored in the fridge, it also freezes very well.