Sweet
Basic brioche loaf
A proper butter-rich brioche: a soft paddle-mixed dough worked with eggs one at a time, proved until doubled, packed into the tin as six glossy balls and baked until the top is deep golden and the centre is cooked through. Torn warm, it barely needs anything but butter.
Butter, eggs and patience — that is what makes brioche. The dough should be soft, but not runny, and the long first prove is where all the flavour and fluff come from. Serve thick slices toasted, or tear it warm straight from the tin.
Method
- 01
This dough can be made by hand, but it is much easier using a freestanding electric mixer. Place the cake flour, sugar, sea salt flakes, instant dry yeast, softened cubes of butter, milk and water in the bowl of the stand mixer. Using the paddle attachment, mix at a low speed until a thick dough forms. If working by hand, use a wooden spoon to combine.
- 02
Then work in the eggs, 1 at a time. The dough should be soft, but not runny.
- 03
If you opted for a stand mixer, replace the paddle attachment with the dough hook and knead the dough at a low speed, 10 minutes. Alternatively, knead by hand, 15 minutes.
- 04
Place the dough in a large bowl and cover the bowl with a clean, damp tea towel. Leave the bowl in a warm place, 1 hour 30 minutes or until the dough has doubled in size.
- 05
Knock back the dough and divide it into 6 balls. Grease a standard loaf tin and pack the dough balls into the tin. Place the loaf in a warm place and allow the dough to rise, 30 minutes.
- 06
While the dough is rising, preheat the oven to 180°C.
- 07
Using a pastry brush, brush the dough with egg wash.
- 08
Bake in the preheated oven, 25–30 minutes, until the top of the loaf is golden brown and the centre is cooked through.
Keep cooking
