Brioche Loaf

Step 1

In the bowl of a freestanding mixer beat the flour, sugar, yeast and milk together until you have a smooth elastic dough (roughly 3-4 minutes). Use a dough hook for this.

Step 2

Turn the speed down the add the soft butter bit by bit. You will see the dough becomes much softer.

Step 3

Once fully combined tip out of the mixer and into a lightly oiled bowl that is at least double the size of the dough. Cover with clingfilm and allow to prove in the fridge for at least 10 hours.

Step 4

The following day tip the dough onto a lightly floured surface. Knead lightly to regain a smooth ball of dough. Divide into four then shape each into a ball.

Step 5

Line a 2lb loaf tin with greaseproof paper and place the balls into the tin in a row. You will need to squash them together a bit. Cover loosely and allow to prove for a further 2 hours or until the dough has risen to the top of the tin.

Step 6

During this time preheat the oven to 190C. When ready to bake brush liberally with egg wash. Bake for 25-30 minutes or until dark golden brown and hollow sounding when tapped on the bottom.

Step 7

Allow to cool down for 10-15 minutes before tucking in. Or alternatively toast the following day and serve with maple syrup whipped Grahams double cream and fresh berries.