Pyrex National Baking Week

Homemade Family Time
15th - 21st
October 2018

Brioche

Sides
5
Cooking time: 
15-30 minutes
Serves: 
makes 1x small loaf
Preparation time: 
1-2 hours
Tags: 
Ingredients: 
  • 250g Strong White Flour
  • 30g Billington’s Golden Caster Sugar
  • ½ tsp salt
  • 60ml Just Milk, skimmed, warmed
  • 2 eggs, large
  • 2 ½ tsp ast action yeast
  • 100g Stork tub, softened
  • 1 egg (for egg wash)
Equipment: 
  • Scales
  • Oven thermometer
  • large mixing bowl
  • jug
  • knife
  • measuring spoon
  • clingfilm
  • spoon
  • fork
  • pastry brush
Method: 
  1. Oven Temp: 200c (fan)/220c/Gas Mark 7
  2. Place the flour, salt, sugar and yeast in a large mixing bowl and stir to combine
  3. In a jug beat together the eggs and milk.
  4. Make a well in the centre of the dry ingredients and pour in the milk/egg mixture.
  5. Gently combine the two to form a sticky dough.
  6. Cover with clingfilm and set to one side to rest for 15 minutes.
  7. Once rested knead the dough lightly in the bowl by folding in the edges of the dough to the centre. This should take you no more than 30 seconds.
  8. Rest again for 15 minutes and repeat the folding in technique of kneading.
  9. Rest for 15 minutes.
  10. Using your fingertips break up the softened butter and add the lumps to the dough.
  11. Fold in the dough lightly around the butter to begin to combine.
  12. Rest for 15 minutes.
  13. Repeat the folding in kneading process until the butter is fully incorporated into the dough.
  14. Transfer the dough to a lightly floured work surface and split into three equal pieces.
  15. Shape each into a ball and set into the loaf tin.
  16. Cover with clingfilm or a clean tea towel and set in a warm draught free position to rise for 45 minutes or until nearly doubled in size.
  17. Beat the egg for the egg wash and brush liberally over the top of the loaf.
  18. Bake in the oven for 20-25 minutes.
  19. Allow to cool slightly in the tin before transferring to a wire rack to cool completely.
  20. Serve

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