Brioche Bread – Dingle Cookery School

Put the warm water in a bowl with the sugar and yeast and mix and allow to dissolve for 2-3 minutes.

Put the flour in a mixer and add the above mixture to it and mix well. Slowly pour in the eggs and beat for 2 minutes at low speed.

Add the butter bit by bit.

Prepare two bread tins. Divide the mixture in two, place into the tins and cover with a damp cloth. Leave in a warm place until doubled in size.

Preheat the oven to 180ºC.

Lightly glaze the top of the breads with milk and egg wash, place in the oven and bake for 45 minutes.