Brioche

Name: Brioche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 1 medium free-range egg; 2 teaspoons (0.18 ounce/5g) instant yeast; 2 Tbsps milk; 6 Tbsps warm milk; 2 teaspoons (0.35 ounce/10g) fine salt; 2 Tbsps (1 ounce/28g) superfine sugar

This recipe serves 16. If 8 cents per serving falls in your budget, Brioche might be an outstanding gluten free and vegetarian recipe to try. One serving contains 18 calories, 1g of protein, and 1g of fat. A mixture of warm milk, instant yeast, milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Mix together all the dough ingredients in a large bowl to form a dough. Knead for about 10 minutes, until smooth and shiny.

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Dough

Equipment you will use

Bowl

Or, to use a stand mixer: Fit the dough hook and add all the dough ingredients to the mixer bowl.

Ingredients you will need

Dough

Equipment you will use

Stand Mixer

Bowl

Mix on low speed until combined and mix for about 10 minutes, until smooth and shiny.

Shape the dough into a round, place in a bowl, and cover tightly. Leave in the fridge overnight.

Ingredients you will need

Dough

Equipment you will use

Bowl

The next day, divide the dough into 2 pieces and form into the shape of your choice. Lightly flour the loaves, lay them on a wooden board or linen cloth, and cover with a plastic bag. Leave them somewhere nice and warm to proof until almost doubled in size; this could take 3 or 4 hours, as the dough is cold.

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Dough

All Purpose Flour

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Ziploc Bags

Preheat the oven to 400°F. For the glaze, beat the egg and milk together.

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Glaze

Milk

Egg

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Oven

Transfer the risen loaves to a baking sheet and brush all over with the glaze.

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Glaze

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Baking Sheet

Bake for about 10 minutes, then lower the oven setting to 350°F and bake for a further 30 minutes, or until golden brown.

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Oven

Let cool on a wire rack.

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Wire Rack

Taste

Book, using the USDA Nutrition Database

The River Cottage Bread Handbook by Daniel Stevens.As well as baking fresh bread every day in the River Cottage headquarter kitchens, Daniel Stevens leads the ever-popular Build and

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Bread

Bake courses, which equip students with the skills to build their own outdoor wood-fired oven. Daniel has been cooking and baking in professional kitchens for several years, both in Hertfordshire, where he grew up, and more recently in Dorset, where he now lives. He has been part of the River Cottage headquarters kitchen team since 2006.

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Oven