Usually I share posts with loads of photos so it’s weird to have a recipe with just one photo, I could not hold off eating it before I had the chance to take any more photos.
But sometimes I don’t think a recipe needs a ton of photos if its simple hearty food and I think brioche is a classic that doesn’t need fluffing up too much.
when I was making the dough my mum was over for a coffee and I discussed about whether i should add something into the dough like chopped fruit or chocolate but then I decided it would be nice to have a really simple recipe that any one can make from what they have in their store cupboard.
I splashed out and got some beautiful Cotswold legbar eggs they have a wonderful dark orange yoke and they are so rich and yummy and the pastel blue shells are so pretty.
Because it is just a wet dough I make it the night before and let it rise in the fridge over night, this slow rise also improves the flavour. Enriched dough takes longer to rise because of the eggs and butter so if you can’t wait overnight then leave it for at least 2 hours.
500g 4 cups strong white flour
3 tbsp brown sugar
1 tbsp salt
1 sachet of fast action yeast
200- 200ml 3/4 cup to 1 cup goats milk ( or cows milk if you are not keen on goats milk)
4 tbsp butter
In the bowl of a stand mixer fitted with a dough hook add the flour salt and yeast and sugar
beat the eggs and pour in then turn on the mixer and start adding the milk. Add 200ml first and if it is not wet enough add more. You want it to be allot looser than regular bread dough. Then add the butter
Knead for 5 minutes then tip into an oiled bowl.
the dough should be quite wet.
cover with cling film and leave to rise in the fridge over night.
The next morning take the bowl out and let it sit for 2 hours at room temperature.
preheat the oven to 180c 350f
flour hands and work top and tip out.
Knock out air then roll into a loaf shape.
I do this by flattening the dough into a rectangle then rolling it up into a log then rolling it.
Place in lined baking tray
Leave to prove for 40 minutes to an hour.
Brush the top of the loaf with an egg yolk then slash the top of the loaf to control the rise.
bake for about 30 to 35 minutes until it sounds hollow when tapped on the base and is a dark golden colour.
let cool then slice and enjoy.
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