Let’s just skip over the fact it has been nearly three years since I last posted on here, and straight into why everyone should have a good standard brioche recipe in their arsenal. This brioche loaf is absolutely delicious cut into slices with bread and jam. This is also my go to brioche dough for when I want to make baked donuts and French toast – I will get onto drafting up these recipes right now, so it won’t be another 3 years
Ingredients
300g Bread Flour
2g Salt
25g Sugar
80g Milk, warm
7g Dried Yeast
2 Eggs
75g Butter, room temperature
Directions
- Grease a loaf tin and set aside.
- Combine the warmed milk, add yeast and set aside to bloom for 10 minutes.
- In the bowl of a standing mixer, combine the flour, salt and eggs.
- Add the milk/yeast mixture and knead dough until fully developed.
- Once dough is developed, add butter a little at a time until all the butter is incorporated into the dough.
- Transfer dough into an oiled bowl, cover, set aside in a warm, draft free area and let prove for 40 minutes. After 40 minutes, knock the dough back, cover and let prove for a further 20 minutes.
- Divide the dough into 10, and roll into taut balls.
- Arrange the balls into 2 rows of 5 in the loaf tin and leave to rise in a warm place for 60 minutes, or until doubled in size.
- While the brioche is rising, pre-heat oven to 180ºC/350ºF.
- Once risen, bake for 25-35 minutes, until a skewer comes out clean and the brioche is golden brown.
- Remove from the oven and let cool completely.
#Brioche #Loaf #Bakers #Voyage
