Brioche Loaf, French Brioche Loaf

by Tarla Dalal

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Nobody loves their bread as much as the French . Indeed, there are so many varieties of French bread, one for every occasion!

The Brioche Loaf is a classic treasure from the French collection of breads, which is characterised by the rich taste of milk and eggs.

This loaf also happens to be super soft because of the use of eggs. It literally melts in your mouth and is perfect to have during breakfast with a cup of coffee or tea.

The Brioche Loaf lasts for a day or two at room temperature but cannot be stored beyond that because it has eggs.

Lose yourself in the taste of other nice breads like the Sundried Tomato Loaf and Whole Wheat Bread .

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Brioche Loaf, French Brioche Loaf recipe - How to make Brioche Loaf, French Brioche Loaf

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Preparation Time: 5 mins Baking Time: 35 minutes Baking Temperature: 150°C (300°F) Cooking Time: 0 mins Total Time: 40 mins Makes 1 loaf (14 slices) (14 slice )
Show me for loaf (14 slices)

Ingredients

2 1/4 cups plain flour (maida)
2 1/2 tsp instant dry yeast
2 tbsp sugar
3/4 cup warm milk
2 eggs
1/2 cup soft butter
plain flour (maida) for dusting
1 egg yolk
1 tbsp milk

Method

Combine the yeast, sugar and ¼ cup of warm milk in a deep bowl, mix well cover it with a lid and keep aside for 10 minutes.
Combine the eggs, yeast-milk mixture and the remaining ½ cup of warm milk in a deep bowl and mix well.
Combine the plain flour and egg-yeast mixture in a deep bowl, mix well and knead it into a soft and loose dough.
Add the butter, and knead it again till smooth.
Transfer the dough in a greased deep bowl, cover it with the cling wrap and keep aside in a warm place for 1 hour.
Dust a clean, dry surface with plain flour, place the dough over it and knead it again.
Divide the dough into 8 equal portions and roll each portion into a round.
Place all the rolled dough portions close to each other in a 200 mm. (8”) aluminium tin, cover it again with a cling wrap and keep it aside in a warm place for 30 minutes.
Combine the egg yolk and milk in a small bowl and mix well.
Remove the cling wrap from the loaf tin, and brush the egg yolk-milk mixture evenly over it.
Pre-heat the oven at 180°c (360°f).
Place the loaf tin in the oven, lower the temperature to 150°c (300°f) and bake it for 30 minutes, or till it turns golden brown in colour.
Cool slightly, de-mould the loaf from the tin and keep it aside to cool completely.
Once the bread loaf has been cooled completely, cut it into 13 mm. (½“) bread slices.
Serve or use as required.