Brioche bread
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Adam Price
TV chef & cookbook author
Here you get Adam Price's recipe for a light and delicious brioche bread. The bread is filled with butter and eggs, which makes it wonderfully soft. Brioche originates from France, where it is classically eaten with butter and jam – in addition, the bread is perfect for cowboy toast, sandwiches or French toast for breakfast and brunch.
Tip: The dough can optionally be made in a mixer.
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Servings
: 1
Bread
Ingredients
1
dl
milk
50
g
yeast
4.5
tbsp
sugar
500
g
tipo00 wheat flour - optionally a bit extra
160
g
butter
4
eggs
1
tsp
salt
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Instructions
Step 1/4
Whisk the eggs completely fluffy with the sugar in a bowl. Warm up the milk and stir the yeast into the warm milk. Add the warm yeast milk to the egg mixture. Add flour and salt little by little. Optionally hold back a bit of flour. Now add the soft butter until the dough is completely homogeneous. Let the dough rise to double size.
Step 2/4
Then knead the dough through on a flour-dusted table. Now divide into 4 parts, which are shaped into rolls. Depending on the size of the pan, it should approximately work out so that you can place the four rolls in a typical loaf pan. Remember to grease the pan thoroughly with plenty of butter first.
Step 3/4
Let the dough rise for an hour, covered with a kitchen towel. After an hour, the rolls should have risen together into a united bread, but you should still be able to clearly see the shape of the four original rolls.
Step 4/4
The brioche bread is brushed with a little egg whisked together with a teaspoon of sugar and a little water. With a very sharp knife, a small cross is cut into each roll. The bread is baked at 220-230 degrees for 10-15 min. Then turn down to approximately 175-180 degrees and the bread gets approximately 20 more minutes. It should be golden brown and smell heavenly. The bread is taken out of the pan and cools on a rack. Cut two nice slices for each cowboy toast at the widest point of the bread.
Adam Price
TV chef & cookbook author
Food has played a central role in Adam Price's life, from childhood to the present day, where he can call himself a food writer, restaurateur, and cookbook author. He is perhaps best known as a TV chef on the programme 'Spise med Price', which he has made with his brother James Price since 2008.
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