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Makes 1 loaf

A popular celebratory or breakfast bread, brioche dough is enriched with eggs and butter, a kitchen mixer is the best way to incorporate these into the dough. Be patient with the proving times and you will be richly rewarded. The lumpy surface of this traditional style brioche is made with 8 dough balls tucked into a loaf tin. However, you could simply shape the dough into an oblong and cook it one piece either in the tin or on a baking tray.

Free from Soya, Nuts


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Preparing the Dough

  1. Put the flour, quick yeast, sugar and salt into the bowl of a kitchen mixer and stir or pulse to combine.
  2. Break the eggs into the bowl, add the milk and add the softened butter.
  3. Mix everything into a smooth and thick paste.
  4. Cover and leave overnight.

Making the Brioche

  1. Rub some butter around the inside of a 1kg/2kg bread tin.
  2. Gather the dough into a ball and place it on a flour dusted work surface.
  3. Cut the dough into 8 equal pieces and roll each into a ball.
  4. Arrange the dough balls in two rows of four in the bread tin.
  5. Cover and leave the dough to rise in a warm place until double in size (2 – 4 hours).
  6. Pre-heat the oven.
  7. Gently brush the surface of the dough with egg yolk.
  8. Bake in a preheated oven for 40-45 minutes.


Kitchen mixer and 1kg/2lb bread tin


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

40-45 minutes
Was apprehensive about trying this recipe but decided to go for it! Made a couple of changes having looked at different recipes. When seperating the egg to get the yolk for brushing, I added the extra egg whites to the mixture, and let it prove for 3 hours at room temperature, then for 35 minutes in an controlled over for 20 mines. then I put the dough into the tin, knocking back the dough every time I changed its surroundings. It continued to rise when I left it in the tin and has grown in the oven as well! The last change I made was letting my yeast bloom. Before adding to the recipe, I added one yeast sachet, with some sugar and water and allowed it grow before putting it into the flour as my research shows that it is more effective in this way rather than adding straight to flour and salt. I then cooked it in my oven on the bread setting which releases water throughout its cooking process to develop a good crust. After 44 minutes, I took it out of the oven. The top developed this amazing caramel colour and the inside feels lovely and soft and doughy, and the outside has a wonderful chewy crust. This ended up being a lovely recipe and my kitchen smells glorious !
By Remedios Lomax
26 Apr 2020

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