Brioche loaf

Updated at: Thu, 17 Aug 2023 12:10:41 GMT

Step 1

STAND MIXER - combine flour, eggs, milk and yeast in a stand mixer on low until a shaggy dough forms BY HAND - combine eggs, milk and yeast together first in a seperate bowl. In a large bowl add flour and create a well in the centre. Add wet mix and slowly incorporate (using a fork to slowly stir then moving to hand mixing may help for beginners). Continue to combine until flour is mostly hydrated (The dough may feel dry at this stage but this is normal, continue to the next step as long as there is a shaggy dough)

Step 2

STAND MIXER - add butter, sugar and salt and mix until smooth and elastic. BY HAND - add butter, sugar and salt and knead into the dough while still in the bowl. This may be messy so try to keep 1 hand dry to turn the bowl and use the other the knead the dough until it begins to become glossy. Turn out onto a floured/greased (olive oil works fantastically for kneading) and continue to knead until smooth and elastic. Dough is ready when it passes the "window pane" test (break a small piece off and stretch it. If you can stretch it to the point you can see light through it, it's ready. Searching Google may help for a visual)

Step 3

Proof the dough in an oiled bowl for 1-2 hours or until doubled in size

Step 4

Once risen, punch out the air, turn out dough onto a greased/floured work surface and cut into 3 even pieces then form into even sausage shapes

Step 5

Form strands into a braid and place in a greased bread tin

Step 6

Proof again for 20-30 minutes not too big at this stage (preheat the oven at this stage, the extra heat will help the dough proof)

Step 7

Brush with eggwash (1 egg +2 tbsp milk)

Step 8

Bake in a preheated 200°c (390°f) oven

Step 9

Turn out and let cool thoroughly before serving

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