1. Sift the flour and salt into a warmed bowl and stir in the
sugar. Cream the yeast with the water then stir the yeast liquid,
beaten eggs and the melted butter into the dry ingredients with a
wooden spoon. Beat until smooth and elastic in texture.
2. Cover with a damp cloth and leave in a warm place for 1-1/2 to 2
hours until doubled in size.
3. Preheat the oven to 220C, 425F, Gas mark 7.
4. Divide the risen dough between 8 well-greased fluted brioche tins
and bake in the centre the oven for 10 minutes until golden brown.
Cool in the tins for 20 minutes before turning onto a wire rack.
introduce air into a mixture using a utensil such as a wooden spoon, fork or
whisk, in order to achieve a lighter texture.
- to - The process where sugar and softened butter are beaten together
with a wooden spoon, until the mixture is light, pale and well blended. This
process may also be carried out with a hand held mixer or in a food processor.
Main equipment required to make
Tips, Options and
You can also use a normal loaf tin although you will have to
increase the cooking time