News
Brioche

Brioche
Perfectly golden and delicately sweet, brioche is a classic French bread with a soft, pillowy texture.
Ingredients
Serves: 1 x 225g loaf tin
- 75g soft unsalted butter
- 10g white caster sugar
- 2.5g fast acting dried yeast
- 50ml luke-warm water
- 150g strong bread flour
- 2g salt
- 1 egg
- 1 egg yolk
Method
- Mix the butter and sugar together until very soft.
- Mix the yeast with the luke-warm water and a pinch of sugar.
- Sieve the flour and salt and place into a bowl.
- Mix the yeasted water, beaten eggs and the egg yolk together and slowly add to the flour whilst mixing until fully incorporated.
- Finally add the softened butter a little at a time until it is well mixed together.
- Cover with clingfilm or a damp tea towel and prove in a warm area for 2 hours.
- Knock back and place in the fridge to chill the dough (overnight or at least 12 hours) this makes it easier to handle.
- Knock back again and mould into one small loaf tin lined with parchment paper.
- Prove until almost double in size and cook in an oven at 200°C until golden brown. (approx. 25 mins).
Tips
- The butter can also be replaced with a dairy free butter substitute or even olive oil, although olive oil will noticeably change the flavour of the brioche and may not be suitable for all dishes.
- Any strong bread flour can be used in this recipe.
- The brioche will keep well if wrapped in clingfilm and stored in the fridge, it also freezes very well.
Great Savings
Special Offers
Visit our special offers page and take-away a tasty bargain...