BRIOCHE

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Brioche image

Categories     Bread     Food Processor     Mixer     Brunch     Side     Bake     Bastille Day     Party     Advance Prep Required     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 small loaves

Number Of Ingredients 8

3 cups plus 2 tablespoons (14.1 ounces/400g) white bread flour, plus extra for dusting
1 1/2 teaspoons (0.18 ounce/5g) instant yeast
2 teaspoons (0.35 ounce/10g) fine salt
6 tablespoons warm milk
2 tablespoons (1 ounce/28g) superfine sugar
To Glaze
1 medium free-range egg
2 tablespoons milk

Steps:

  • To knead by hand: Mix together all the dough ingredients in a large bowl to form a dough. Knead for about 10 minutes, until smooth and shiny.
  • Or, to use a stand mixer: Fit the dough hook and add all the dough ingredients to the mixer bowl. Mix on low speed until combined and mix for about 10 minutes, until smooth and shiny.
  • Shape the dough into a round, place in a bowl, and cover tightly. Leave in the fridge overnight.
  • The next day, divide the dough into 2 pieces and form into the shape of your choice. Lightly flour the loaves, lay them on a wooden board or linen cloth, and cover with a plastic bag. Leave them somewhere nice and warm to proof until almost doubled in size; this could take 3 or 4 hours, as the dough is cold.
  • Preheat the oven to 400°F. For the glaze, beat the egg and milk together. Transfer the risen loaves to a baking sheet and brush all over with the glaze. Bake for about 10 minutes, then lower the oven setting to 350°F and bake for a further 30 minutes, or until golden brown. Let cool on a wire rack.

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