METHOD

SPONGE. Heat milk until lukewarm Sprinkle yeast on surface and allow to absorb milk, 5 mins. Mix with hand whip to ensure yeast is dissolved Place flour in mixing bowl: stir in yeast and milk. Cover. Ferment at room temp for 35 mins. Start dough immediately. DOUGH. Place butter, sugar and salt in a mixing bowl. Beat with paddle on second speed until butter is softened and mixture is well blended – must be well beaten. Beat in eggs one at a time – add flour and eggs alternately to prevent curdling. Change to dough hook Add sponge. Beat on first speed for 10 – 15 mins until dough is smooth and elastic and glossy. Butter a bowl: add dough and turn to coat all sides. Cover with plastic wrap. Allow to rise at room temperature, away from drafts until doubles in bulk. Deflate dough. Cover with plastic wrap and refrigerate over night. Next morning deflate dough. Press into a rectangle about 10cm thick. Wrap and refrigerate again. This is the form in which the dough is to used. Yield approx 2 kg. BRIOCHE LOAF. 454g brioche dough Egg glaze Melted butter Butter a small loaf pan Divide dough into 3 pieces, and roll each into a rope, approx length of loaf pan. Braid pieces of dough together, making sure that each end is sealed well. Place braid in loaf pan, paint top with egg glaze. Double, bake 350-375 about 30 mins or until well coloured OR Place dough into bottom of pan. Allow to rise until doubled. Brush gently, sparingly with egg glaze Bake at 375 for about 30mins or until well coloured. Unmold, brush with melted butter. Cool If using a large loaf tin use 800-900g of dough and follow braid method.