Rich and buttery, light and airy, this wonderful brioche recipe captures the essence of French Bread.
Makes: 1 loaf
  • 350 g (12 oz) strong white flour
  • 175 g (6 oz) butter, softened
  • 3 eggs, lightly beaten
  • 4 tbsp milk, lukewarm
  • 2 tbsp caster (superfine) sugar
  • 1 tbsp dried yeast
  • ½ tsp salt
For the glaze
  • 1 egg yolk
  • 1 tbsp milk
  1. Mix the yeast and milk together and leave for 10 minutes for the yeast to activate.
  2. Seive the flour into a large bowl, add the salt and mix well.
  3. In a separate bowl cream together the butter and the sugar.
  4. Make a well in the centre of the flour and add the yeast/milk and the beaten eggs. Mix well to form a tacky dough.
  5. Place the dough on a lightly floured surface. Press the dough out and add about one third of the butter/sugar mix. Work the butter into the dough. NOTE: Things get quite messy here!
  6. Work the remaining butter/sugar into the dough a bit at a time until it is fully incorporated. The dough WILL come together after a while and you should knead it for a further 5-10 minutes to achieve a smooth, elastic and somewhat greasy dough!
  7. Place the dough in a bowl, cover and place in a warm place to double in size.
  8. Knock the dough back in the bowl, cover and place in the fridge overnight.
  9. Remove the dough from the bowl and shape it into an oblong. Place in a loaf tin, cover and leave for a few hours for the dough to rise and fill the tin.
  10. Mix the glaze and brush onto the top of the loaf. Bake at 180°C/356°F fan oven, 200°C/392°F normal oven for 10 minutes.
  11. Reduce the oven temperature to 160°C/320°F fan oven, 180°C/356°F normal oven and bake for a further 25-30 minutes.
  12. Remove the loaf from the tin and allow to cool.
When you start adding the butter to the dough it will get extremely messy, but perservere and the dough will start to come together within a few minutes of work.
Recipe by The Bread Kitchen at