Plaited Brioche Recipe

Plaited Brioche Recipe

Ingredients: Makes one 675g/1.5 lb loaf

25 g/1 oz fresh yeast or 40 ml/2.5 tbsp dried yeast
5 ml/1 tsp caster (superfine) sugar

250 ml/8 fl oz/1 cup warm milk

675 g/1.5 lb/6 cups strong plain (bread) flour
5 ml/1 tsp salt
1 egg, beaten
150 ml/0.25 pt warm water

1 egg yolk

Method:

Blend the yeast with the sugar with a little of the warm milk and leave in a warm place for 20 minutes until frothy. Mix the flour and salt and make a well in the center. Add the egg, the yeast mixture, the remaining warm milk and enough of the warm water to mix to a soft dough. Knead until soft and no longer sticky. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for about 1 hour until doubled in size.


Knead the dough lightly, then divide into quarters. Roll three pieces into thin strips about 38 cm/15 in long. Moisten one end of each strip and press them together, then plait the strips together, moisten and fasten the ends. Place on a greased baking (cookie) sheet. Divide the remaining piece of dough into three, roll out into 38 cm/15 in strips and plait together in the same way to make a thinner plait. Beat the egg yolk with 15 ml/1 tbsp of water and brush over the large plait. Gently press the smaller plait on top and brush with the egg glaze. Cover and leave in a warm place to rise for 40 minutes.


Bake in a preheated oven at 200C/ 400F/gas mark 6 for 45 minutes until golden brown and hollow-sounding when tapped on the base.

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