Brioche Loaf Bread

Ingredients

• •500g bread flour
• •50g granulated sugar
• •10g salt
• •3 large eggs
• •2 tbsp honey
• •1 packet active dry yeast (7g)
• •250ml warm milk
• •150g unsalted butter, softened
• •Egg wash (1 egg + 1 tbsp milk)
• •Extra butter for greasing

Instructions

1. 1

   Activate the Yeast: Add the yeast to the warm milk, stir gently, and cover. Leave in a warm place for about 10 minutes until frothy. (If using a sachet of active dry yeast, you can skip this activation step.)

2. 2

   Mix the Dough: In a large mixing bowl, combine the flour, sugar, salt, eggs, honey, and the activated yeast mixture. Using a stand mixer fitted with a dough hook, mix for about 10–15 minutes until a rough dough forms. Don't worry if the dough isn't completely smooth yet.

3. 3

   Incorporate the Butter: Gradually add softened butter to the dough, a little at a time, while continuing to mix. Knead for another 15 minutes until the dough becomes smooth, elastic, and glossy.

4. 4

   First Rise: Lightly dust your work surface with flour and shape the dough into a smooth ball. Place it in a lightly oiled bowl, turning once to coat. Cover the bowl with cling film and a clean cloth. Let it rise in a warm place for about 1 hour, or until doubled in size.

5. 5

   Shape the Dough: Once risen, gently punch down the dough to release air. Divide it into three equal pieces. Roll each piece into a cylinder shape, fold the sides inward, and roll again. Then, roll from top to bottom and place the pieces into a buttered loaf tin.

6. 6

   Proof the Dough: Cover the tin and let the dough proof again for about 1 hour, or until nearly doubled in size. Meanwhile, preheat your oven to 170°C (340°F). Before baking, brush the top of the dough with an egg wash or milk for a glossy finish.

7. 7

   Create Steam for Baking: Place a tray with boiling water on the bottom rack of your oven to create steam. Position your loaf tin on the rack above it.

8. 8

   Bake and Finish: Bake the brioche for 25–30 minutes, or until golden brown on top. Once baked, brush the top with melted butter while still warm. Allow the bread to cool before slicing — and enjoy your soft, buttery brioche!