Brioche  Bread

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Soft, pillowy brioche dough baked into a sweet, tender loaf perfect for french toast, sandwiches and toast.

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1. Add yeast to bowl of warm milk with sugar and let bloom for 15 minutes. Then add to a mixer with flour, salt and eggs and mix. Add butter in, tablespoon at a time, whilst mixing continuously until a dough forms.

2. Beat dough in mixer until smooth, glossy, stretchy and starts to form a ball around the dough hook and pull away from the edges.

3. Need on a work surface by hand and stretch corners and fold into the centre.

4. Let rise in a well oiled bowl for one hour or until doubled in size.

5. Punch down dough, knead and shape into a rectangle on the bench top. Cut dough into five pieces.

6. Roll out each piece flat with a rolling pin, then from the shortened, rolling a sausage shape. Line up in a loaf pan. Cover and let rise for 1 hour, then bake until golden brown.