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 (room temperature)
Place the milk in a small saucepan over a medium heat until it begins to steam. Remove from the heat and leave to cool until it’s warm to the touch but not hot.
Put the flour in the bowl of a free-standing mixer fitted with a dough hook. Place the salt and sugar on one side of the bowl and the yeast on the other side. Add the warm milk and 5 eggs and mix on a slow speed for 2 minutes, or until all the flour has been incorporated, then mix on a medium speed for 8 minutes. Gradually add the cubed butter, piece by piece, and mix for a further 5 minutes, scraping down the sides of the bowl to ensure the butter is thoroughly mixed in. The dough should feel soft but not too sticky.
Grease and line a 24 x 14 x 7cm loaf tin with greaseproof paper. Tip the dough into a large lightly greased bowl and cover with clingfilm. Leave to rise for 1-2 hours somewhere warm but not too hot as the butter in the dough will begin to melt and make it too soft. Once risen, place in the fridge for 1 hour.
Preheat the oven to 180°C/fan 160°C/gas mark 4. Remove the cooled dough from the fridge and knead lightly for 2-3 minutes to knock back the air. Divide into 7 even pieces. Working with one piece at a time and keeping the remaining dough covered, shape each piece into a smooth ball by repeatedly tucking the dough under itself. Bring the top of the roll down and tuck it underneath itself to make the surface taut. Keep them covered with clingfilm while you repeat this process with the remaining dough.
Place the balls in the loaf tin at a slight angle to each other so the pattern is slightly uneven. Cover with clingfilm and leave to prove in a warm area for 30-45 minutes, until it has doubled in size again. Beat the remaining egg and brush the top of the brioche with the egg wash. Bake for 35-40 minutes, until risen and deep golden all over. Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool.
We hope that you enjoy making some of the recipes using FWP Matthews Flour. If you would like to submit your results or pictures of your bake then please email them to us – you may even get them onto the Matthews website for other bakers & cooks to see!
FWP Matthews Ltd
Shipton under Wychwood
Tel 01993 830 342
Fax 01993 831 615
VAT No. GB 194 637 624
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FWP Matthews Ltd is one of the leading independent flour millers in the UK for conventional and organic flour.
The Matthews Cotswold flour mill is owned and run by Father and Son team Paul Matthews and Bertie Matthews the great, great and great*3 grandsons of the founder Frederick William Powell Matthews steeped in tradition, FWP Matthews Ltd represents an important part of the local industrial heritage.
Situated on the edge of the beautiful Cotswold hills in the village of Shipton under Wychwood this traditional mill produces a wide range of quality natural and conventional flours. We still use the original building that was completed in 1912.
Lovely to bake with @CotswoldFlour today - from the next village to where we lived for a year. We can’t visit at present, but being able to enjoy local grain will be the next best thing
@KMckilligan @CotswoldFlour I’ve got a 16 kilo bag of Cotswold crunch on the go, I’m also working through 25 kilo of white flour which I bought some time ago fortunately.
These two are a recent a bake, one is half Cotswold with Caraway seeds, the other is white.
No other bread is like it, it’s heaven.
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