Brioche

This loaf completes me.



Brioche
from Donna Hay's A Cook's Guide

1 sachet dry yeast (8g)
1 tablespoon lukewarm water
55g caster sugar
1/4 teaspoon sea salt flakes
2 tablespoons lukewarm milk
250g "00" flour
2 eggs, lightly beaten
225g butter, chopped into small dice and brought to room temperature
1 egg, lightly beaten for brushing

Grease a 22cm x 8cm loaf pan with cooking oil spray.

Place the water in a small bowl and sprinkle over the yeast. Set aside for 5 minutes.

In a separate bowl, combine the sugar, salt and milk.

In the bowl of an electric mixer fitted with a dough hook, place the flour, yeast mixture and eggs and turn the mixer on to a low speed, mix for 1 minute. Add the milk mixture and mix on low for 10 minutes.

Add the butter cube by cube while continually mixing the dough and keep beating for another 6-7 minutes or until you have a smooth, glossy dough. The dough will be quite sticky.

Spray a large mixing bowl with cooking oil spray and scrape the dough in. Spray the top of the dough lightly with cooking oil spray and cover the bowl with cling wrap and set aside in a warm place for 2-3 hours, until doubled in bulk.

Divide the dough into 4 even portions and roll into balls on a floured work surface. Place the balls side by side in the prepared loaf pan. Cover with a damp cloth and leave to rise to double and in bulk again for about another hour.

Preheat the oven to 180 degrees C.

Take a pair of kitchen scissors and snip a long cut into the centre of each ball. Brush with the extra beaten egg and bake for 35-40 minutes. Allow to cool in the pan for 10 minute before removing.