Bread & Yeast Recipes > Brioche

How to make brioche:


1 1/2 oz yeast
5 tablespoons milk
5 tablespoons water
8oz 81% extraction flour
1 1/2 lb wholemeal flour
1 1/2 oz honey
8 eggs beaten
1/2 teaspoon salt
14 oz butter, melted
(see measure conversions for more information)


- Mix the yeast with the milk and water and stir into the 81% flour to make a dough.
- Cover and leave for 30 mins to ferment.
- Add the wholemeal flour, honey, eggs and salt and knead well until the dough is pliable.
- Pour on the butter and continue kneading until the dough is clear.
- Cover and leave to rise until the dough is doubled in size and springy to the touch.
- Knead lightly and divide the dough into four pieces.
- Place in a greased brioche tins cover and leave to prove in a warm place for 40 minutes.
- Bake in a preheated oven at 220oC/425oF/gas mark 7 for about 30 minutes.