Brioche Bread

If you do decide to bake this bread, you will need to do it over two days as it rises overnight. This was my first attempt at brioche and I would definitely consider it successful - thanks Mr Hollywood! 

Preheat the oven to 190^°C and grease two loaf tins. For this recipe I used a stand mixer and a dough hook :)

Ingredients

500g strong flour

7g salt
50g caster sugar

10g instant yeast

140ml full-fat milk

5 eggs

250g butter, cubed

• add the flour, salt and sugar to the mixer and whizz for a minute, then add the yeast and repeat.
• next, add the milk and eggs - mix on a low speed for 2 minutes.
• increase to a medium speed for 6-8 minutes until the dough is soft and glossy.
• finally, add the butter and mix on a medium speed for 4-5 minutes.
• tip the mixture into a plastic bowl, cover with cling film and chill overnight.
• the dough will be very wet and it will take ages to double in size but it will!
• when ready, tip onto a lightly floured surface and knock out the air.
• divide the mixture between the two tins and cover them with a plastic bag - let the dough rise for a further 2-3 hours.
• once the dough has doubled in size again, bake in a preheated oven for 20-30 minutes.

PS - Ignore the butter content and enjoy! 

♥ ♥

Wendy

XO

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