Brioche Loaf

After the success baking of Lavender Yogurt Bread from Alex Goh's book, I wanted to bake more from this new book I bought. So next was Brioche Loaf. The brioche turned out to be really fragrant and buttery. During proofing, the oil from the butter actually leaked out from the loaf pan. :p The dough was easy to manage and the overall result was really good. Even my family love it too. The bread remained soft even after a few days. 

Recipe for Brioche Loaves, adapted from "The Art of Making Bread" 无添加剂面包 by Alex Goh.
(Makes 2 regular loaves)

Ingredients:
Sponge dough
100g Bread flour
1/4 tsp Instant yeast
70g Cold milk

1. Mix them together and knead to form a dough. 
2. Cover it with cling wrap and leave to ferment for an hour.
3. Keep it in the refrigerator for 12-16 hours. 

Main dough

380g Bread flour

120g Plain flour

10g Instant yeast

80g Caster sugar
8g Salt

180g Cold milk
2 Cold egg yolks
1 Cold egg
240g Unsalted butter, room temperature

Method:

1. Put all the ingredients, including sponge dough, except butter, in a mixing bowl. Using a dough hook, knead to form a dough.
2. Add butter in 2 additions and knead till smooth and elastic. Place a cold rag around the mixing bowl to prevent the dough temperature from rising too high. 
3. Mould it round and palce in a bowl, cover it with cling wrap. Leave to ferment for 45mins.

4. Divide the dough into 8 portions, about 160g each and mould them round. Leave it to rest for 10mins.
5. Flatten the dough, then make 3 fold. Flatten lightly and roll it up like swiss roll.

6. Put the 4 dough each into the rectangular regular loaf pan.

7. Leave it to proof for 45mins.
8. Meanwhile, heat up the oven to 190C.
9. Use scissors to cut the centre and place some butter in the cut portion.

10. Bake at 220C on the lowest rack for 26mins. Tent the bread after 13mins if the top turns dark.

11. Remove from the loaf pan immediately after baking. Cool completely before slicing.
12. Toast lightly before consuming to give it a better texture.