Brioche Bread

When Marie Antoinette allegedly asked why the peasants couldn’t eat cake, it was brioche she was referring to which was then the bread of the nobility. It is soft and delicious toasted as a base for foie gras. 

Ingrédients:

12,5 g / 0.5 oz fresh yeast

4 tbsps milk

1 tbsp sugar 

1 teaspoon salt

3 eggs

250 g. / 9 oz Flour 

125-150 g / 4.5- 5.25 oz  soft unsalted butter 

1 egg yolk mixed with 2 tbsp of milk to egg wash the bread

1 litre / 35 fl oz. bread tin or

8 small brioche tins

Method 

We recommend using a food processor to mix the ingredients. 

Mix yeast and milk in a bowl and add half the flour and let it rest for 15 minutes .

Whisk the eggs into the dough and add salt, sugar and finally the rest of the flour 

and let it mix well for 10 minutes in the machine. Then add the soften butter.

Then let it rest for an hour and let it rise; when that has happened, mix it a few minutes more in the machine. Now pour the dough into a nonstick bread tin and let it rise so it fills out the tin, approximately to double in size.

Pre-heat the oven to 220C / 430F. Egg wash the bread. Bake the bread for 10 minutes at the high heat and then turn the oven down to 190C / 375F and finish baking the bread for 20 minutes so it is a golden colour and baked through. 

Take it out of the bread tin and let it cool before cutting it.

The 8 small brioche only needs 15 -20 minutes in total and are great as “baba au rhum”