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To see if the brioche is cooked, insert a toothpick into the center of the loaf. If the toothpick comes out clean and dry, turn off the oven for another 5 min before removing

serves : 6


3 2/3 cups (1 lb or 450 g) all purpose flour

3 eggs

1/2 cup (110 ml) milk – warmlike

1/2 cup (4 oz or 110 g) butter

6 1/2 Tbsp sugar

2 2/3 tsp active dry yeast

2 tsp salt


Mix the milk, the sugar and the yeast together. Allow to seat for 12 min. – to active the yeast
Mix in the rest of the ingredients – work the dough, to develop the gluten – form a soft and sticky dough
transfer the dough to a floured work surface and knead vigorously to form a thick and shiny dough. let rise for 4 hours at room temperature,about 68F (20C)
preheat the oven to 325F (170C),Roll the dough into a pin.Fold the dough into a thick sheet using the rolling pin. Fold the dough into thirds to form a rectangle and let sit for 30 min. Repeat 3 times. Shape the dough into a loaf and floured loaf pan. Cover and let rise for a final 20 min
bake for 40 min

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