Plaited brioche
Dissolve the yeast in the milk. Set aside.
In the main bowl fitted with the main blade, put the flour, salt,
sugar and butter.
Switch the machine on and slowly add the milk and the yeast
via the feed tube and switch off as soon as the dough forms
a ball (max 1 minute).
Put the dough in a floured bowl. Cover it with a cloth. Let it
rise for 30 min.
The dough is now ready to be worked. Divide it into 3 equal
parts.
Shape 3 long loaves and plait. Place it in a greased and
floured loaf pan.
Leave to rise in the oven at 60°C/140°F for 30 min.
Remove from the oven. Preheat the oven to 180°C/355°F.
Break an egg and brush the brioche with the egg so that it is
well browned.
Bake the brioche for about 20 min. If the brioche browns too
much, cover with a sheet of aluminium foil on top.
Allow to cool before serving.
Preparation: 20 min +
Resting: 1 hour
Cooking: 20 min
Equipment: large lidded
bowl, brioche mould or
loaf tin
Ingredients
(1 bread)
• 250g ( 8 oz) plain flour
• 40g (1 oz) sugar
• 7g ( 1 oz) dry yeast
• 20g butter
• 125ml ( 4 fl oz) milk
• 1 pinch of salt
• 1 egg
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