0
1.
Stir the yeast into the warm milk
(approx. 35 °C) with a fork until it dissolves. Leave
to rest for 1 minute.
0
2.
Put the flour, salt, sugar, butter and yeast liquid
in the main bowl fitted with the
dough blade.
0
3.
Process for 1 minute.
If necessary, scrape the bowl walls with the spatula and process
for a few more seconds.
0
4.
With floured hands,
transfer the dough to a large, lightly floured mixing bowl. Cover
with cling film or a damp cloth and leave to rest for 30 minutes.
0
5.
The dough is now ready to be plaited.
Divide it into 3 equal parts
A
. shape these
parts into thin sausage shapes of equal size on a floured worktop
B
. and plait them
together
C
. Carefully transfer to a buttered and floured loaf tin
D
.
0
6.
Prove* in a very low oven
for 30 minutes.
0
7.
Remove the tin from the oven
and turn the oven up to 180 °C (gas mark 4).
0
8.
Brush the brioche
with beaten egg.
0
9.
Bake for approx. 20 minutes.
If the top starts to brown, cover it with a piece of
aluminium foil.
10.
Allow to cool
before turning out.
Plaited brioche
52
Preparation:
20
min
Resting:
1hr
Baking:
20
min
Equipment:
1 rectangular loaf tin
1 brioche loaf
250g strong white bread flour
125ml hand-hot milk
20g butter
40g sugar
14g fresh yeast*
1 pinch of salt
1 beaten egg (for brushing)
A
B
C
D
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