250g cake flour, sifted
1 tsp instant dry yeast
40g caster sugar
A pinch of salt
1/2 cup (115g) softened unsalted butter, plus extra to grease the tin
3 tbsp warm water
3 eggs
GLAZE:
1 egg yolk whisked with 1 tbsp milk
Using a stand mixer fitted with the paddle attachment, combine the flour, yeast, sugar and salt. With the mixer on low speed, add the butter, followed by the water. Next add the eggs one at a time, mixing very well after each addition.
Exchange the paddle attachment for the dough hook and slowly knead the dough until it is smooth and elastic.
Shape the dough and place in a well-buttered loaf tin. Cover with a damp tea towel and leave in a warm spot until it has risen to at least double in size.
Meanwhile, preheat your oven to 190ºC.
Using a pastry brush, carefully glaze the top of the loaf before placing in the middle shelf of your oven. Bake for 20-25 minutes until just nicely browned. Allow to cool before slicing.
Try some of these tasty brioche recipes:
250g cake flour, sifted
1 tsp instant dry yeast
40g caster sugar
A pinch of salt
1/2 cup (115g) softened unsalted butter, plus extra to grease the tin
3 tbsp warm water
3 eggs
GLAZE:
1 egg yolk whisked with 1 tbsp milk
Using a stand mixer fitted with the paddle attachment, combine the flour, yeast, sugar and salt. With the mixer on low speed, add the butter, followed by the water. Next add the eggs one at a time, mixing very well after each addition.
Exchange the paddle attachment for the dough hook and slowly knead the dough until it is smooth and elastic.
Shape the dough and place in a well-buttered loaf tin. Cover with a damp tea towel and leave in a warm spot until it has risen to at least double in size.
Meanwhile, preheat your oven to 190ºC.
Using a pastry brush, carefully glaze the top of the loaf before placing in the middle shelf of your oven. Bake for 20-25 minutes until just nicely browned. Allow to cool before slicing.
Try some of these tasty brioche recipes:
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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