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If your kids are anything like mine, they love a brioche, they’re a favourite of mine because they’re individually wrapped, a filling snack and they’re savoury. If you’re short on time they’re great. As it’s bread week for the #GBBOBloggers2016 linky and the Bake Off, I decided to have a go at making my own chocolate chip brioche loaf. Bonus, there was a recipe in my trusted Paul Hollywood book ‘How to Bake.’ This is his recipe, I have added chocolate chips to go with the chocolate bread theme.
Ingredients
500g Strong white bread flour, plus extra for dusting
7g Salt
50g Caster sugar
10g Instant yeast
140ml Warm full fat milk
5 Medium eggs
250g Unsalted butter, softened, plus extra for greasing
75g Chocolate chips (milk or dark according to taste)
Method
1.Put the flour into the bowl of a mixer with a dough hook (or like me, use a hand mixer with a dough hook). Add the salt and sugar to one side of the bowl and the yeast to the other. Add the milk and eggs and mix on a slow speed for 2 minutes, until you have a soft, glossy, elastic dough. Add the softened butter and continue to mix for a further 4-5 minutes, scraping down the bowl periodically to ensure that the butter is thoroughly incorporated. The dough will be very soft. Add the chocolate chips and mix again for a minute or two to incorporate.
2. Tip the dough into a plastic bowl, cover and chill overnight or for at least 7 hours, until it’s firmed up and you are able to shape it.
3. Grease a 25cm round deep cake tin.
4. Take the dough from the fridge and tip onto a floured surface. Fold it in on itself a few times to knock out the air. Divide it into 9 equal pieces and shape each piece into a ball. Paul recommends doing this by making your hand into a cage and rolling it around in a circle but I found it easier to flour my hands and roll them into balls in my hands. Put 8 balls around in a circle and one in the middle.
5. Cover with a clean plastic bag and leave to prove for 2-3 hours, or until the dough has risen to just above the rim of the tin. 
6. Heat the oven to 190°C.
7. Once proved, bake for 20-30 minutes or until a skewer poked in comes out clean. The bread will colour quickly due to the butter content. Remove from the tin and cool on a wire rack.
Note – the yeast I had came in 7g packs so I weighed it out.
My results
I followed the instructions and the skewer came out clean, I think it was still very slightly under baked in the centre though. It smelled like brioche but tastes a little more bread like than the shop bought ones. Daniel loved it and asked for more! I’m writing this before the others have tried it, I don’t think it will last long once they come home from school.
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3 Comments
I think shop bought brioche is a bit to airy and fluffy in texture, so like the fact that homemade brioche is more “bread” like. I think it is also more filling so easier to eat less as they are more satisfying. Win win. I think the happy look on Daniels face says it all.
September 12, 2016 at 3:38 pmThank you x
September 12, 2016 at 3:39 pmi would love to make brioche as my two boys love the stuff. Yours looks very nice and the fact it all went is proof how tasty it was. yummy
September 12, 2016 at 6:21 pmthank you for linking up x x