BRIOCHE

Jane Lyons & Will Bowman

Makes

2 loaves

Preparation

1 hr plus 13 - 15 hrs of rising time

Cook

35 - 40 mins

Ingredients

	5 cups flour
	1 tablespoon active dried yeast
	55g sugar
	1 teaspoon salt
	120ml warm water
	6 eggs, plus one extra for egg wash
	240g butter, softened

This does take a bit of time and patience (especially if, like us, you don’t have a stand mixer!) but the soft, fluffy, golden loaves you’ll end up with will make it all worth it. To make life easier we recommend getting all the ingredients measured and ready to go before you start. It’s important to follow the proving times to avoid a cakey loaf. This brioche is perfect for French toast or bread and butter pudding in the days after making it. It also toasts well after freezing so slice and freeze it for later use if you’ve got leftovers.

Instructions

1.	If you have a stand mixer with a paddle attachment use it; if not, arm yourself with a sturdy wooden spoon and a positive attitude.
2.	We’ve written the by-hand instructions.
3.	Place 1 cup of flour, the yeast, sugar, salt and warm water in a bowl and stir well for a couple of minutes to combine.
4.	Add the eggs, one at a time, beating well after each addition.
5.	Gradually add in 2 cups of flour, working ¼ cup at a time, until well combined.
6.	Gradually add the butter, adding approx. 2 tablespoons at a time, until fully incorporated.
7.	Add the remaining 2 cups flour – again, adding ¼ cup at a time – until well combined.
8.	Scrape down the sides of the bowl with a spatula.
9.	Cover with a plate and set aside to rise for 2½-3 hours to double in size.
10.	Once risen, punch down the dough then cover again and place in the fridge for 8 hours or overnight.
11.	Remove the dough from the fridge, tip onto a lightly floured surface and divide into two even pieces.
12.	Shape as desired – we divided ours into even sized balls to form loaves, but you might like to do it as a braid, three parts or plain loaves.
13.	Once shaped, place into lined loaf tins and cover with a damp tea towel.
14.	Set aside for 2-3 hours to double in size.
15.	Brush the loaves with a whisked egg and bake at 175°C for 35-40 minutes or until golden on top and cooked through.

Recipes, food styling & photography Will Bowman & Jane Lyons

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