Brioche loaf

Published on 1 October 2014

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Soft, fluffy brioche, suitable for breakfast because it is only lightly sweetened. Perfect with jam; without sugar on top, enjoy it with savoury accompaniments too.

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Ingredients

INGREDIENTS

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Method

Introductory photographs from the original

0 steps completed out of 25

1.Step 1 of 25
I used my wonderful stand mixer, but you can knead by hand; it will take a little longer.
I put the flour and sugar in the mixer.
2.Step 2 of 25
I add the sachet of yeast. If using fresh yeast, dissolve it in the lukewarm milk first; dried yeast does not need this.
3.Step 3 of 25
I add the eggs and slightly warmed milk.
4.Step 4 of 25
The butter, cut into pieces.
5.Step 5 of 25
I start kneading and add a pinch of salt.
6.Step 6 of 25
I knead until the dough is smooth, elastic and well developed, then remove it from the bowl and put on the worktop.
7.Step 7 of 25
I knead it further by hand, slapping it on the surface until elastic.
8.Step 8 of 25
I form a ball and put it in a fairly large bowl.
9.Step 9 of 25
I cover with cling film and place in the closed, switched-off oven, away from draughts, to rise for 1 hour.
10.Step 10 of 25
Meanwhile, I butter and flour a loaf tin.
11.Step 11 of 25
I take the dough, which has doubled in size.
12.Step 12 of 25
Using a scraper, I gently put it on a lightly floured surface.
13.Step 13 of 25
I flatten and stretch it with my hands and a rolling pin; it is soft and easy to work. I form a rectangle the length of the tin.
14.Step 14 of 25
I roll it up fairly tightly.
15.Step 15 of 25
It should be as long as the tin.
16.Step 16 of 25
I cut the dough into 8 equal rounds.
17.Step 17 of 25
I arrange them alternately in the tin, close together.
18.Step 18 of 25
I fill the tin.
19.Step 19 of 25
I return it to the oven to rise for about 1 and a half hours, or until above the rim.
20.Step 20 of 25
I crack the remaining egg into a small bowl and beat with a fork.
21.Step 21 of 25
I brush the brioche very gently so it does not collapse.
22.Step 22 of 25
I scatter over the pearl sugar.
23.Step 23 of 25
I heat the oven to 180°C and bake for 30 minutes. Once cooked, I let it cool a little before removing from the tin.
24.Step 24 of 25
Let it cool and slice with a serrated knife.
So soft! I could not resist trying it warm with the fig jam I made a month ago. Delicious! 😜😜😜
25.Step 25 of 25
It keeps for a few days wrapped in foil inside a food bag. Toasted in the morning, it is fantastic!

Original source: https://incucinaconlilly.com/2014/10/01/pan-brioche/

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