Soft, rich, and golden — this brioche loaf is a true classic. With its buttery flavour and tender crumb, it’s perfect for breakfast, toasted with jam, or turned into the most indulgent French toast. Once you’ve made this, you’ll never go back to shop-bought.
 
INGREDIENTS:
500g strong white bread flour
1 tsp salt
60g caster sugar
10g dried yeast
150ml warm milk
5 large eggs
250g unsalted butter, softened and diced
1 egg yolk, for glazing
 
HERE’S HOW:
In a large mixing bowl, combine the flour, salt, sugar, and yeast.
Make a well in the centre and pour in the warm milk and 4 of the eggs.
Mix until a soft dough forms, then knead on a lightly floured surface (or in a stand mixer with a dough hook) for about 10 minutes, until smooth and elastic.
Gradually add the butter, a few cubes at a time, kneading well between additions until fully incorporated and the dough is glossy and elastic.
Place the dough into a clean, lightly oiled bowl. Cover with a damp cloth or cling film and leave to rise for 1½–2 hours, or until doubled in size.
Once risen, tip the dough onto a floured surface and knock it back gently to remove any large air bubbles. Divide into 4 equal portions, shape each into a smooth ball, and place them side by side in a greased loaf tin.
Cover loosely and leave to prove again for 1 hour, or until risen and puffy.
Preheat the oven to 180°C (fan 160°C).
Brush the top of the loaf with the beaten egg yolk for that rich golden finish.
Bake for 30-35 minutes, until beautifully golden and the loaf sounds hollow when tapped on the bottom.
Allow to cool slightly before slicing — though it’s best served warm with butter and your favourite jam.
Recipe by Peter Sidwel