Name: Brioche
Yield: Makes 2 small loaves
Ingredients: 3 cups plus 2 tablespoons (14.1 ounces/400g) white bread flour, plus extra for dusting; 1 1/2 teaspoons (0.18 ounce/5g) instant yeast; 2 teaspoons (0.35 ounce/10g) fine salt; 6 tablespoons warm milk; 2 tablespoons (1 ounce/28g) superfine sugar; 1 medium free-range egg; 2 tablespoons milk

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BriocheCookbook cover image courtesy of Random House

This classic French bread is rich and slightly sweet, with a soft, golden crust and a yellow, buttery, cakey crumb. It is widely eaten in France – with coffee for breakfast, as a roll with dinner, or as a base for any number of desserts. At River Cottage, we like to toast brioche and serve it with a smooth chicken liver pâté and a little fruit jelly. Contrary to popular belief, as bread goes, brioche is pretty straightforward. The dough is very soft to handle though, so kneading in a stand mixer is easier. You can make and bake brioche all in one day, but it benefits from sitting overnight in the fridge – the very soft dough stiffens as it chills, making it easier to shape.

Recipe notes

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