- 130ml milk
- 30g caster sugar
- 7g dried yeast
- 550g plain flour
- 4 x 59g eggs
- 230g butter - soft
- 1Tsp salt
- Extra egg for egg wash
- Add the milk, yeast and sugar into the mixer bowl and whisk gently to combine. Set aside for 10 minutes to allow the yeast to activate.
- Add the eggs and whisk gently.
- Add the remaining sugar, flour and sea salt, and mix to form a rough dough.
- Knead with the dough hook on speed 2 for about 1 minute.
- Add ⅓ of the butter after the first minute of kneading. Allow the butter to be mixed well into the dough. This should take about 1-2 minutes.
- Repeat with the other 2 portions of butter. Make sure to stop the mixer to scrape down the sides of the bowl (between kneading as well). You will have incorporated all the butter in about 6-8 minutes.
- Once all the butter is incorporated, knead the dough for a further 5 - 8 minutes on speed 4. The dough should be smooth and come away from the bowl cleanly when ready.
- Turn the dough out onto a floured work surface. Lightly flour your hands and the surface of the dough to prevent the dough from sticking.
- Fold in the edges of the dough towards the middle and gently press them into the dough. Carefully flip the dough over, and shape the dough to form a tight ball. Carefully pick up the dough ball and place it back into the bowl.
- Let The dough rise until at least doubled in size, in a warm place for about 1 hour.
- Once again turn the dough out onto a lightly floured surface, and fold in the edges towards the middle and press them in. Carefully flip the dough over. Tighten the dough into a ball with a smooth surface, transfer the dough into the mixer bowl again.
- Cover and let it chill in the fridge for at least 8 hours.
- Preheat the oven to 170°C.
- Remove the chilled dough from the fridge. The dough will be much easier to work with now.
- Butter and dust two 8.5 x 4 inch loaf pans or pans of your choice.
- Turn the dough out onto a lightly floured surface. Deflate the dough by flattening it lightly. Measure the weight of the dough, and then divide it into two EQUAL portions, using the dough cutter or a sharp knife.
- Now you've got two dough portions to make two brioche bread loaves.
- Divide one portion of the dough into 3 equal portions. Flatten each portion into a small rectangle. Using your palms, and a back and forth motion, roll out the dough into a 14 inch long bread rope. Apply light but even pressure to get a bread rope with even width. Repeat with the other two portions.
- Now you have three 14 inch long bread ropes. Bring the ends of the three ropes together and pinch to seal. Braid the dough, while being careful to avoid any loose folds and to not stretch the dough ropes at the same time.
- Pinch to seal the other end. Tuck the flattened ends to get a lovely, rounded loaf.
- Carefully transfer this to the buttered and floured bread pan. Flatten slightly to fit the loaf pan.
- Cover and set aside for about 2 hours at room temperature, or until doubled in size.
- Once doubled in size, brush the tops with an egg wash.
- Bake in preheated oven until golden brown on top for approximately 25 - 35 minutes.
- Remove from the oven and let the bread loaf cool slightly - about 5 minutes.
- Carefully flip the bread loaf out of the pan, onto a cooling rack. Let it cool completely. Store in an air-tight container.