Brioche Loaf

This isn't proper brioche as I don't have a brioche mould... but it tastes just as good in loaf shape!

450 g baker's flour
1/2 tsp salt
3 tsp dried yeast
50g caster sugar
110g melted butter
4 eggs
2-4 Tbs milk
beaten egg, to glaze

Sift the dry ingredients and make a well. Add the wet ingredients and mix to form a soft dough.
Knead the dough on a floured surface until smooth & elastic (10 mins or so). Place in a covered bowl in a warm place to rise, two hours or so.

Punch the dough down, knead and place into greased loaf tins.


Cover again and leave to rise while oven preheats to 230 C. Brush with beaten egg and bake for 10 mins. Reduce temperature to 190 C and bake for a further 20-25 mins.

Adapted from Anne Sheasby's 'Big Book of Bread'