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Brioche Bread

This brioche bread is buttery, light and airy. It produces a beautiful crumb and toasts beautifully for your morning breakfast.
Course Breakfast
Cuisine French
Prep Time 25 minutes
Cook Time 30 minutes
Proving Time 2 hours
Servings 10 slices
Calories 253kcal
Author Peter G


  • 250 ml water lukewarm
  • 50 ml milk lukewarm
  • 8 g dried yeast
  • 40 g sugar superfine
  • 2 eggs
  • 500 g flour all purpose
  • 40 g butter cut into even sized cubes
  • 10 g salt
  • 15 g sesame seeds to decorate


  • In a large cup combine the water, milk, yeast and sugar. Stir and set aside till it becomes foamy.
  • In a large bowl combine the flour, butter and salt. Rub the butter into the flour until it resembles fine breadcrumbs. Add the foamy yeast mixture and one egg and mix with your hands.
  • Once you have formed a dough, lay it on a floured surface and knead for 5 mins. Adjust with extra flour as needed (1 tablespoon at a time is a safe measure) if you find the dough is too sticky. Knead until the dough becomes elastic, shape into a ball and place back in the bowl. Let it rise until it doubles in size (mine took 1 hour).
  • Once the dough has proved, knead a few more times and shape it to fit into a baking tin measuring 9" x 5". Cover again with kitchen towel and let it prove a scond time till it doubles in size - mine took another hour.
  • Preheat your oven to 180 deg C and brush the top of the loaf with a little beaten egg. Sprinkle over the sesame seeds and bake in the oven for 30-35 minutes. The brioche bread is ready when it has browned and tapping it should make a hollow noise.
  • Remove from the baking tin and place on a rack until completely cooled.


Serving: 1slice | Calories: 253kcal | Carbohydrates: 43g | Protein: 7g | Fat: 6g | Saturated Fat: 3g