This
is the King of breads, sweet and rich and is best eaten with good coffee on a
Sunday morning.
1
loaf
500g
strong white flour
1-teaspoon
fine sea salt
4
teaspoons of castor sugar
15g
of fresh yeast or 10g fast action yeast
50ml
of tepid water
6
eggs
300g
butter
Egg
wash
In an electric mixing
bowl combine the flour, salt and sugar. Crumb the yeast into water, stir to
dissolve and add to the flour. Using the dough hook, start the mixer on a slow
speed and add the egg one by one. The mix will appear wet but that is exactly
what we are looking for. Continue mixing on a medium speed until the dough just
starts to come away from the sides. This will take up to ten minutes.
Dice the butter and add
it a third at a time while continuing to mix. Add the next third once the first
third has been incorporated into the dough. Continue mixing until the dough
comes away from the side of the mixing bowl. It will still be wet but should be
smooth and elastic.
Place the dough in a
lightly oiled bowl and allow to prove for 1 hour in a warm place. The dough can
be placed in a fridge at this stage and let rest for several hours.
When ready to make your
brioche, remove the dough from the fridge. Portion the dough into three equal parts;
shape the dough into three balls and place into the bread tin. Cover with a
cloth and leave to prove for about another hour or until the dough has doubled
in size again.
Place in a preheated
oven 200c and put a roasting tin in the bottom. Brush gently with egg wash,
then place in the oven and steam by adding cold water to the roasting tray.
Cook for ten minutes then reduce the temperature to 180c and cook for a further
25 minutes until golden brown on top.
Enjoy with good coffee
and a smile