Operation Manual

01. Stir the yeast into the warm milk (approx. 35 °C) with a fork until it dissolves. Leave
to rest for 1 minute.
02. Put the flour, salt, sugar, butter and yeast liquid in the main bowl fitted with the
dough blade.
03. Process for 1 minute. If necessary, scrape the bowl walls with the spatula and process
for a few more seconds.
04. With floured hands, transfer the dough to a large, lightly floured mixing bowl. Cover
with cling film or a damp cloth and leave to rest for 30 minutes.
05. The dough is now ready to be plaited. Divide it into 3 equal parts
A
. shape these
parts into thin sausage shapes of equal size on a floured worktop
B
. and plait them
together
C
. Carefully transfer to a buttered and floured loaf tin
D
.
06. Prove* in a very low oven for 30 minutes.
07. Remove the tin from the oven and turn the oven up to 180 °C (gas mark 4).
08. Brush the brioche with beaten egg.
09. Bake for approx. 20 minutes. If the top starts to brown, cover it with a piece of
aluminium foil.
10. Allow to cool before turning out.
Plaited brioche
52
Preparation: 20 min Resting: 1hr Baking: 20 min
Equipment: 1 rectangular loaf tin
1 brioche loaf
250g strong white bread flour
125ml hand-hot milk
20g butter
40g sugar
14g fresh yeast*
1 pinch of salt
1 beaten egg (for brushing)
A B C D