Brioche

The dough just before baking

It's ready!

Note that the preparation time includes an 8-10 hour (or overnight) stretch for the dough to rise, so factor that into the planning. It is worth it :) [Adapted from: online recipes and also from the Bread and Bread Machine Bible by Christine Ingram and Jennie Shapter]

Materials:

- 2 cups unbleached white flour
- 1/2 teaspoon salt
- 7-8 grams dry yeast (or 10-15 grams fresh yeast)
- 3 tablespoons lukewarm milk
- 2-3 eggs - lightly beaten
- 110 grams (about 4 ounces) butter - softened
- 20 grams (0.7 ounces) caster (superfine/bakers) sugar
- 1 egg yolk
- 1 tablespoon milk
 
Preparation:

In a large bowl, add the salt to the flour. Put the yeast in a cup and add the lukewarm milk. Stir. Add this yeast mixture to the flour. Add the beaten eggs and mix to form a soft dough. Use a spatula (or your hands - this is messier) till you get a smooth dough. Next - in a small pan - cream the butter and sugar together. Add this mixture in small amounts to the dough, mixing a small amount in before adding more. Mix well until dough is smooth and elastic.

Lightly oil a clear plastic sheet (Saran wrap or similar). Leave the dough in a warm place to rise until doubled in bulk (1-2 hours). Lightly knock back the dough (punch it down lightly with your fingers). Re-cover the dough and leave it in the refrigerator for 8-10 hours or overnight.

Use a brioche mould If you have one, or else you can use a loaf tin, or small individual cups - it all works fine. I use a loaf tin. Lightly grease the tin and keep aside. Turn the dough out onto a lightly floured surface and shape into a roll about the size of the tin. Load into the tin and flatten so it fills the bottom of the tin evenly. Mix the egg yolk and tablespoon of milk and brush a little over the dough. Cover with a lightly oiled plastic film and leave to rise for 1-2 hours (yes - again!) or until the dough reaches near the top of the tin. Preheat your oven to 450. Brush the risen dough with the remaining glaze and bake for 10 minutes. Reduce oven temperature to 375 and bake for a further 20-25 minutes or until golden. Turn onto a wire rack to cool.