These softly sweet, light and fluffy brioche bread loaves are a winter crowd pleaser and can be used for sweet and savoury dishes; or a simple side. They’re a great addition to any chef or home cook’s repertoire.
Make 2 loaves
500ml (1 cups) warm water
120ml (1/2 cup) warm milk
4 tsp instant dried yeast
5 tbsp caster sugar
900g (6 cups) strong (00) flour, sifted
100g (2/3 cup) plain flour, sifted
80g unsalted butter, softened
2 large free-range eggs, whisked
3 tsp salt
2 large free-range eggs, whisked with 2 tsp milk
1. In a large bowl, add warm water, milk, yeast and sugar. Cover the bowl with plastic wrap and leave to stand for 5 minutes. You should now see bubbles forming on the surface.
2. Combine the two flours and butter in a Kitchenaid mixer bowl, use the paddle attachment, and beat until a crumbly mixture forms.
3. Change the paddle attachment to the dough hook and mix while adding the whisked eggs and activated yeast mixture.
4. Knead on the low setting for approximately 5 minutes, then add the salt.
5. Continue to knead the dough for another 5 minutes until it becomes smooth and elastic in texture.
6. Remove the dough from the bowl onto a lightly floured work surface. With clean hands, knead the dough into a ball, then place it in a lightly greased bowl. Cover with plastic wrap and leave in a warm environment until the dough has doubled in size; approximately 1-2 hours.
7. Transfer the dough to a floured workbench, and divide the dough into two equal portions, rolling each into a ball.
8. Knead each dough ball into a log shape and place it into lightly floured bread tins.
9. Cover each tin loosely with damp tea towels and place the tins in a warm environment, allowing the doughs to prove for a further one hour and increase in size.
10. Pre-heat oven to 200C.
11. Brush each brioche loaf with egg wash and bake on the middle shelf for 20-25 minutes or until golden brown. Remove from the oven and allow cool slightly before removing the brioche loaves from the bread tins – cool wire rack before serving.