About this recipe:
The attractive appearance of this large, brioche loaf is made with 8 dough balls tucked into a loaf tin. Your patience with the proving time is required for this celebratory bread will be richly rewarded.
3 x mixing bowls, 1kg/2lb bread tin and pastry brush
500g Doves Farm Organic Strong White Bread Flour
50g caster sugar
½ tsp salt
2 tsp Doves Farm Quick Yeast
1 egg yolk
butter, for tin
200°C, Fan 180°C, 400°F, Gas 6
- Put the flour, sugar and salt into the bowl and stir to combine.
- Chop the butter into small cubes and add it to the bowl.
- Using a fork or pastry blender, mix the butter cubes into the flour until it resembles breadcrumbs.
- Stir in the quick yeast.
- Break the eggs into another bowl, add the milk and beat together.
- Add this to the flour bowl and stir gently to form a sticky dough.
- Invert a larger mixing bowl over the dough bowl and leave in a warm place until it has grown in size, about 2 hours.
- Gather the sticky dough into a ball with floured hands and place it on a flour dusted work surface.
- Dust the dough lightly with flour and knead for 100 presses without adding flour.
- Invert a larger mixing bowl over the dough bowl and leave in a warm place for the dough to double in size, about 1-2 hours.
- Rub some butter around the inside of a 1kg/2lb bread tin.
- Gather the dough into a ball with floured hands and place it on a flour dusted work surface.
- Gently pull and extend the dough then fold it back onto itself 5 times.
- Cut the dough into 8 equal pieces and gently roll each into a ball.
- Arrange the dough balls in two rows of four in the bread tin.
- Invert a large mixing bowl over the bread tin and leave in a warm place until doubled in size, about an hour.
- Pre-heat the oven 20 minutes before baking.
- Gently brush the surface of the brioche with egg yolk.
- Bake for 35-45 minutes.