The Perfect Brioche Loaf

37 mins
Serves 3
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Directions

  1. 1Cut the bread dough into 3 equal parts using scissors.
  2. 2Cut the bread dough into 3 equal parts using scissors.
  3. 3Cut the bread dough into 3 equal parts using scissors.
  4. 4Place a small piece of butter in the cuts of the bread dough.
  5. 5Place a small piece of butter in the cuts of the bread dough.
  6. 6Place a small piece of butter in the cuts of the bread dough.
  7. 7Roll out the remaining bread dough and fold it into thirds. Then roll it up into a log shape.
  8. 8Roll out the remaining bread dough and fold it into thirds. Then roll it up into a log shape.
  9. 9Roll out the remaining bread dough and fold it into thirds. Then roll it up into a log shape.
  10. 10Place the rolled dough into the loaf pan.
  11. 11Place the rolled dough into the loaf pan.
  12. 12Place the rolled dough into the loaf pan.
  13. 13Cover the pan and let the dough rise.
  14. 14Cover the pan and let the dough rise.
  15. 15Cover the pan and let the dough rise.
  16. 16After rising, brush the top of the bread with butter.
  17. 17After rising, brush the top of the bread with butter.
  18. 18After rising, brush the top of the bread with butter.
  19. 19Bake at 180°C for 25-30 minutes.
  20. 20Bake at 180°C for 25-30 minutes.
  21. 21Bake at 180°C for 25-30 minutes.
  22. 22Remove the bread from the oven, let it cool slightly, and then tear it apart to reveal the soft texture and airy interior.
  23. 23Remove the bread from the oven, let it cool slightly, and then tear it apart to reveal the soft texture and airy interior.
  24. 24Remove the bread from the oven, let it cool slightly, and then tear it apart to reveal the soft texture and airy interior.

Ingredients

  • 110 ml milk
  • 110 ml milk
  • 110 ml milk
  • 1 g malt extract
  • 1 g malt extract
  • 1 g malt extract
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 yolk
  • 1 yolk
  • 1 yolk
  • 35 g caster sugar
  • 35 g caster sugar
  • 35 g caster sugar
  • 4 g instant yeast
  • 4 g instant yeast
  • 4 g instant yeast
  • 290 g bread flour
  • 290 g bread flour
  • 290 g bread flour
  • 4 g salt
  • 4 g salt
  • 4 g salt
  • 100 g unsalted butter
  • 100 g unsalted butter
  • 100 g unsalted butter

Equipment

scissorsrolling pinloaf panpastry brush