Brioche is a much-loved bread in our house but the budget doesn’t always allow for treating ourselves to it – especially in the quantity we need!
For years I have been looking for the perfect brioche recipe. I wanted something that didn’t come out of the oven brick-like – it had to be soft, light, fluffy and have that delicious brioche taste. I have tried so many recipes and had almost given up hope until a glut of eggs from our hens signalled that it might be time to give it one last go.
Adapting and changing any recipe I had come across, I think I have finally come up with the most wonderful homemade brioche recipe I have ever tasted.
This dough is best prepared the day before you need it and left to rest in the fridge overnight.
Homemade Brioche Bread
1lb plain white flour
1tsp dried yeast
1 tsp salt
8oz butter – chilled
Sift flour and salt into a large bowl.
In a separate bowl, whisk the eggs well until light and fluffy.
Grate the butter into the flour and stir to mix. The butter will grate better the colder it is so it is best to leave it in the fridge until needed.
In a separate bowl, heat the milk to hand-hot temperature – approximately 37°C. Add the yeast and sugar and whisk to activate the yeast. Allow to sit for a minute or so, then add to the flour and butter mixture. Add the whisked eggs to the mixture and combine well until it becomes a sloppy, wet dough.
Bring the dough together as much as possible. Don’t worry about it being too sticky or sloppy – it’s all good!
Put dough into a clean bowl and leave to rest in fridge overnight.
The dough should have risen overnight. Remove from fridge and knock the dough back. Knead for a few mi
nutes, then divide between two well-greased 2lb loaf tins.
Leave to rise in a warm room for one hour. In the meantime preheat your oven to 180°C/350°f/Gas Mark 4.
After the loaves have been left for an hour, place in the oven for 45-55 minutes. I found that the tops had browned enough after the first thirty minutes, so covered them with foil for the remaining time.
Once baked turn out to cool on racks. Bread cuts better when it has been allowed to cool and this recipe is no exception. However, it is equally delicious warm, when chunks are torn from the loaf and smothered in butter! How about teaming it up with some homemade strawberry jam?