Saturday, 12 May 2012


This amazing butter and egg-rich bread is fantastic alongside charcuterie plates and slabs of chicken liver parfait. However to satisfy those with a sweet tooth, it can be turned into a decadent bread and butter pudding. Try it toasted for breakfast with your favourite jam or use it to replace sourdough for classic French toast, topped with fresh berries and maple syrup.

30g caster sugar
330g warm milk
1 sachet dry yeast
1 teaspoon sea salt
80g butter, softened
650g plain flour
1 egg
1 egg extra, lightly beaten
raw sugar, for sprinkling (optional)

  1. Place sugar, warm milk, yeast, salt, butter, flour and egg into TM bowl and mix for 10 seconds/speed7.
  2. Set dial to closed lid position and knead for 3 minutes/interval speed.
  3. Remove dough and shape into a loaf.  Place into a non-stick loaf pan and cover with a clean damp tea towl.  Leave to prove in a warm position for 1 hour or until doubled in size.
  4. Preheat the oven to 190 degrees.
  5. Brush the loaf with the egg wash and sprinkle with some raw sugar.
  6. Place the loaf into the oven and bake for approximately 30-40 minutes, or until golden brown. Remove brioche from the pan and place onto a rack to cool.

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