Brioche loaf

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Brioche loaf

Makes 1 loaf


140ml milk, warmed

500g strong flour

1 tsp salt

30g caster sugar

7g dried yeast

6 eggs, plus 1 beaten for brushing

200g butter, cubed and softened


  1. In a small saucepan over a medium heat, warm the milk until it begins to steam. Remove from the heat and allow to cool until it’s warm enough to touch (about 31˚C).
  2. In a freestanding mixer with a dough hook attachment, place the flour on one side of the bowl. On the opposite side of the bowl, place the salt, caster sugar and yeast.
  3. Add the warm milk and egg and mix on slow speed for 2-3 minutes. Turn the mixer to medium speed and mix for eight minutes.
  4. Gradually add in the soft cubed butter, piece by piece. Mix for a further five minutes. Scrape down the sides of the mixing bowl to ensure all the butter has been incorporated.
  5. Pour the dough into a lightly greased bowl, cover with cling film and allow to prove in a warm place for 1-2 hours. Once the dough has risen, place the dough into the fridge for an hour.
  6. Preheat the oven to 180˚C/160˚C fan/ gas mark 4. Line two 900g loaf tin with non-stick parchment paper.
  7. Remove the chilled dough from the fridge and knead lightly for a minute to knock back the air. Divide the dough into 12 even pieces using a sharp knife or bench scraper; try to avoid ripping the dough into pieces.
  8. Shape one piece at a time while keeping the remaining dough covered with cling film. Shape each piece of dough into balls by repeatedly tucking the dough under itself to make the surface taut.
  9. Place the 6 balls of dough into each loaf tin. Cover the tin with cling film and allow the dough to prove in a warm place for a further 30-40 minutes or until the dough has doubled in size.
  10. Remove the cling film, brush the dough with egg wash and bake for 35-40 minutes until golden. Allow the dough to cool in the tin for 10 minutes before transferring to a wire rack.

Per Serving 371kcals, 19.9g fat (11.4g saturated), 41.1g carbs (4g sugars), 9.7g protein, 1.7g fibre, 0.391g sodium

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