Brioche

Ingredients:

2 cups bread flour

2¼ tsp active dry yeast

1 tsp salt

2 tbsp sugar

6 large eggs beaten

1 cup butter soften

1 egg yolk beaten with 1 tsp water for glazing

Method:

·    In a warm electric mixing bowl add flour yeast, salt and sugar and gently mix until evenly combined. With the machine on low speed, gradually mix in the beaten eggs until smooth

·    With the mixer still on low speed, add the butter a spoonful at a time. Once all the butter has been incorporated, mix for a further 10 minutes

·    Cover the bowl and let the dough rise in a warm place until it has doubled in size. In the mean time grease and flour two large loaf pans

·    Punch down the risen dough and divide in half. Cut each portion into three and roll into balls. Place three balls into a prepared pan and press down lightly. Cover with plastic wrap and leave in a warm place until risen to three-fourths fill the pans

·    Preheat the oven to 375f

·    Remove the plastic wrap and bruch the loaves with the egg water glaze. Bake for 30-35 minutes until risen and golden. Leave in the pans for 5 minutes the un-mold onto a wire rack to cool completely. Use within 1-2 days or freeze

Feel free to change the flavour of your bread by adding lemon zest, dried fruits, or even cheeses