Bobbie's
Baking

Brioche

Rich and buttery, for loaves, buns, dinner rolls and French toast.

Brioche, shown as a serving suggestion
Serving inspiration — Bobbie's own finished-dish photo will replace this when available.
About 2½ hours rising
VegetarianContains dairyContains gluten

Yeast is not listed on Bobbie's sheet, and the sugar amount printed without its fraction. Baking temperature, time and yield still needed.

Ingredients

  • 4 cups flour (500g)
  • 4 eggs
  • ½ cup sugar (100g)
  • 1 cup butter (225g)

Method

  1. 1

    Mix and knead until elastic.

  2. 2

    Let rise 1 to 2 hours, or until doubled.

  3. 3

    Shape, rise again 30 to 45 minutes, then bake until golden.

  4. 4

    Use a kitchen scale for the best results.

  5. 5

    Let dough rise in a warm, draft-free place.

  6. 6

    Don't rush the rise — flavour comes with time.

From Bobbie's “Bobbie's Bread Recipes”.