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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

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