Brioche
Loaf
This loaf is made using the Tomboy Brioche Recipe, which must be purchased separately.
Soft, buttery and beautifully versatile, this brioche loaf is one of the hardest-working recipes in the Tomboy kitchen. Enjoy it fresh with butter and jam, transform it into golden French toast or use it as the foundation for the ultimate bacon sandwich.
Ingredients
1 batch brioche
1 egg
1/2 c milk
PREHEAT OVEN TO 185 / LINE OVEN TRAY WITH BAKING PAPER
2 standard loaves / 23cm x 13cm tin approx
Lightly flour work surface.
weigh the dough and divide in half.
take each portion of dough and lightly shape into a square. fold each of the 4 corners into the centre. next take one side and fold into the center. Rotate and fold the opposite side into the centre.
You should now have a chunky log.
WITH A LIGHT DUSTING OF FLOUR, GENTLY ROLL THE LOG UNTIL IT IS THE SAME LENGTH AS THE TIN.
Grease and line the tins. Place each loaf into a tin. Press it down to fill out the corners.
prove for 1.5 - 2 hours or until soft, puffy and doubled in size.
Whisk together the egg and milk and brush generously over the tops and sides of each loaf.
Bake for 20-25 minutes or until golden brown.
Serving suggestions
Deliciously transformed into French toast, croque monsieur, bread and butter pudding, bruschetta
