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Fresh Brioche Loaf

This egg and butter enriched dough is a firm favourite. I like to serve it at breakfast with a bowl of cold milk or a hot coffee to dip it into, or at dinner, toasted and served with smooth chicken liver parfait. While it is a little more effort than a basic bread dough, and needs some care and attention to detail, it will knock spots off any you may buy at the supermarket.


Step 1 Dissolve the yeast in the water, leave for a few minutes

Sieve the flour, sugar and salt together in a large bowl. Make a well in the centre and add in the eggs and yeasted water, mix in to form a soft moist dough. Turn the dough out onto a floured surface and knead for approximately 10 minutes, until smooth & elastic

Step 2 Place the dough in a large bowl greased with melted butter, cover with a damp tea towel and leave in a warm place to prove until doubled in size, about 1.5 hours.

Step 3 Knock back the dough and leave for a few minutes before using your hand to incorporate the softened butter.

Step 4 Turn out on to a floured work surface and knead for 5 minutes until the butter is evenly distributed.

Step 5 Shape your loaf and place into your buttered and floured tin then leave to prove again until doubled in size. This could take thirty minutes to one hour depending on the ambient temperature.

Step 6 Egg wash the top of the loaf and bake in the centre of a pre heated oven at 210ºC for approximately 25 minutes. Turn our and leave to cool on a wire rack.

This is a recipe by
Matt Buzzo
View all my recipes

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