Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb.
140ml Whole Milk
500g Matthews T55 French Bread Flour
1 tsp Salt
30g Caster Sugar
7g Fast-action dried yeast
6 Medium Eggs
200g Unsalted butter, cubed
Sign up to join The Cotswold Mill Baking Club for exclusive discounts, competitions and the latest Matthews Flour news
*By signing up you agree for us to contact you on occasion with Cotswold Flour news and special offers.