21
BRIOCHE LOAF
Preparation Time: 20 minutes (+ 2 hours rising time)
Cooking Time: 40 minutes
Serves: 4-6
Ingredients:
¼ cup full-cream milk
7g sachet instant dry yeast
1 cup plain our
1 cup bread our
¼ cup caster sugar
3 large eggs
100g unsalted butter, softened
¼ tsp salt
Method:
1. Place the trivet inside the cooking pot and pour in 1litre of water.
2. Gently heat the milk until lukewarm, then stir in the yeast. Cover and stand at room
temperature for 5 minutes, or until foamy.
3. Combine the ours, sugar and eggs in a large bowl (or the bowl of a stand mixer). Add the
yeast and beat with a wooden spoon (or knead with a dough hook) for 5 minutes. The dough
will still be fairly loose and sticky.
4. Continue kneading for a further 5 minutes, adding the butter one tablespoon at a time, until
the dough is shiny, and all the butter is well incorporated. Mix in the salt.
5. Scrape the dough into a well-greased heatproof bowl and cover with cling lm. Sit the bowl
on the trivet inside the multi cooker. Select YOGHURT and leave to rise without the lid on,
until the dough doubles in size: 45 minutes -1 hour. Once the dough has risen, transfer the
whole bowl to the refrigerator and chilli for 4 hours or overnight.
Note: If the lid is locked in place, it will be too hot for the dough to rise, and kill the yeast.
6. Turn the chilled dough onto a oured work surface and shape into a tight ball. Transfer the
dough to the prepared cake tin, cover with foil and sit on the trivet. Select YOGHURT and
leave the dough to rise again, uncovered, for a nal hour.
7. Select BAKE and lock the lid in place; ensuring the exhaust valve is in the sealed position.
The brioche will cook for approximately 40 minutes. Use the quick release method to vent
the steam until the red oat indicator drops. Allow the brioche to cool completely before
cutting into slices.
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