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Brioche is a perfect breakfast bread and really yummy toasted. The dough becomes really sticky due to the high butter content, so you might prefer to use a mixer for this recipe.
Makes 1 loaf
- 325g plain flour
- 35g dry milk powder
- 35g caster sugar
- 1 tsp fine sea salt
- 1 tbsp easy bake yeast, (about 1.5 sachets)
- 140g unsalted butter, chilled, plus extra for greasing
- 3 large eggs
Total time required
- Preparation time:
- Cooking time:
- Other time: 2 - 12 hours chilling | 3 hours proving
You will need 60ml of warm water for this recipe.
- In a large bowl, mix together the flour, milk powder, sugar and salt, then stir in the yeast. Rub in the butter with your fingers until well incorporated.
- Add the eggs and water and bring together, working the mixture with your hands to make a smooth dough – this will take about 15-20 minutes. The mixture will start out very sticky but will come together to form a very soft dough.
- Place the dough in a bowl, cover with oiled clingfilm and refrigerate for at least 2 hours or, better still, overnight. The butter needs to firm up and make the dough easy to handle.
- Turn the dough out onto a very lightly floured work surface and divide into three.
- Roll each piece into a long sausage, about 30cm. Press the three strands together at one end then plait them. Tuck the loose ends under and place into a lightly greased loaf tin, about 23cm x 13cm.
- Allow the dough to rise in the tin, uncovered, until it reaches the top. This will take about 3 hours.
- Heat the oven to 190°C/170°C fan/Gas 5 and bake for 40 minutes; cover with foil if it starts to brown too much. The finished loaf will be a deep brown on the outside. Enjoy it warm or turn out on to a wire rack to cool.