Brioche
The most delicate, buttery flavoured bread, so soft and yellow - enriched with loads of eggs - pure-bread heaven.
Serve warmed at breakfast with conserve.
Preparation time: 30-40 minutes plus proving time Quantity: Serves 8 - 10 Cooking time: 45 minutes
Ingredients
500g/1lb plain flour
10-15g fresh yeast or 7g dried
10g/1/3 oz salt
30g/1 oz sugar
75 ml/4 fl oz milk (37*)
6 medium eggs
200g/ 7 oz butter-softened
Method
- Sift the flour twice
- Add the yeast, salt and sugar
- Mix in the warm milk
- Mix by hand to a dough
- Beat up the eggs in a jug and add slowly beating all the time, till well incorporated
- Cut the butter in to small cubes and throw it in the brioche mix one at a time, beating it well in
- Rest and leave to prove in a warm place for 20 - 30 minutes covered with a tea towel
- Knock the mix down
- Knead for 5 minutes or so, till pliable and soft
- Place in a suitable cooking tin
- Brush the top with salted, egg yolk and a little milk
- Prove again by leaving in a warm place for 40-60 minutes or so till risen - while you preheat the oven gas 7/220*c/450*f
- Place in the middle shelf for 35-45 minutes till golden brown and cooked