Brioche Loaf
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 1 serving
- Ingredients
- 7
About this dish
With butter at half the weight of the flour plus three eggs, this loaf bakes up yellow inside, with a soft crumb that pulls apart in strands.
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The crust turns a deep golden brown, and the bread needs to cool completely before slicing or the tender crumb squashes under the knife.
Ingredients
Instructions
- 1
Mix 300g bread flour, 50g sugar, 6g salt, and 7g instant yeast in a bowl, then add 3 eggs and 50ml milk.
Once the dough comes together, knead for 10 minutes to develop the gluten.
- 2
Add 150g room-temperature butter in 10 to 15g additions, incorporating each piece fully before adding the next.
Continue kneading for at least 15 minutes until the dough stretches into a thin windowpane.
- 3
Place the dough in a bowl, cover with plastic wrap, and proof at room temperature for 60 minutes until the dough has grown to 1.5 to 2 times its original size.
- 4
Remove the dough and gently degas, then shape to fit the loaf pan.
Cover and proof in a warm place for 60 minutes until the dough has risen 2 to 3cm above the rim of the pan.
- 5
Bake in an oven preheated to 180°C for 30 to 35 minutes.
Remove the loaf when the top is a deep golden brown.
- 6
Remove from the oven and unmold immediately.
Leaving it in the pan causes the sides to steam and soften. Cool completely on a wire rack before slicing for the best texture.
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