Preparation time is 30minutes
Cook time is 30minutes
Total time is 1hours
Serve is for 1 loaf
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Difficulty level: 3 out of 4
8 Ingredients
For the dough
- 10milliliter oil (for greasing)
- 2 1/2teaspoons dried yeast
- 2tablespoons caster sugar
- 5 eggs, beaten
- 385grams strong white bread flour (save 10g for dusting)
- 1 1/2teaspoons salt
- 175grams unsalted butter, cubed and softened
- 1 egg, beaten (for glazing)
Description
Basic brioche dough can be baked into rings, buns, or loaves. This classic brioche loaf is best for slicing and fantastic toasted.
Method
Step 1 of 15
Whisk the yeast, 2 tablespoons warm water, and sugar. Leave for 10 minutes. Add eggs.
Step 2 of 15
In a large bowl, sift together the flour and salt, and add the remaining sugar.
Step 3 of 15
Make a well in the flour and pour in the eggs and yeast mixture.
Step 4 of 15
Use a fork and then your hands to bring the dough together; it will be quite sticky.
Step 5 of 15
Turn out the dough onto a lightly floured work surface.
Step 6 of 15
Knead the dough for 10 minutes until elastic but still sticky.
Step 7 of 15
Put in an oiled bowl and cover with cling film. Leave to rise in a warm place for 2-3 hours.
Step 8 of 15
Gently knock the dough back on a lightly floured work surface.
Step 9 of 15
Scatter one-third of the cubed butter over the surface of the dough.
Step 10 of 15
Fold the dough over the butter and knead gently for 5 minutes.
Step 11 of 15
Repeat until all the butter is absorbed. Keep kneading until no streaks of butter show.
Step 12 of 15
Line the bottom and sides of the tin with parchment. Put a double layer on the base. Divide the dough into 8 pieces, and roll them up to form small balls. They should fit in pairs, side by side, in the base of the prepared tin.
Step 13 of 15
Cover with cling film and a tea towel, and leave to prove for a further 2-3 hours until the dough has again doubled in size.
Step 14 of 15
Preheat the oven to 200°C. Brush the top of the brioche loaf with a little beaten egg, and bake near the top of the oven for 30 minutes or until the bottom of the loaf sounds hollow when tapped. Check the loaf after 20 minutes and cover the top with a piece of loose-fitting parchment if it is in danger of becoming too brown.
Step 15 of 15
Leave to cool in the tin for a few minutes, then turn out onto a wire rack to cool. This brioche is delicious toasted and buttered.
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