Brioche bread made in Manila

Brioche is a very indulgent bread. Or is it a cake? I don't know. It is savoury or sweet. Be bread or cake this brioche recipe is one that you have to bake at least once. 

The first time I made brioche was the week after we moved here, to Manila, in September 2011. My kitchen stuff from Australia just arrived. I was so excited to have all my personal effects with me again that I didn't care I was surrounded by hundred of boxes and 7 months pregnant of Gabriel.

I had to find my Kitchen Aid first, and then my cookbooks. I felt like a child opening presents on Christmas day.

My boss in Silo, one of the best bakeries in Australia, used to make delicious brioche. Of course, I don't have her recipe, or even if I had it, I would never have her magic to produce the same fantastic artisan bread and pastries.

This recipe is ok for an amateur like me. 

Brioche bread

• 375g strong white flour (also called bread flour)
• 50g caster sugar
• 7g fast-action dried yeast 
• 2 tsp salt
• 100ml milk
• 3 eggs
• 175g softened butter, chopped in small pieces
• egg wash (1 egg beaten with 100ml of milk and a pinch of salt)

1. Pour the flour into a bowl of an electric mixer. Add the yeast and sugar. Mix on medium speed with the hook attachment. Gradually add the eggs and milk, one at a time, until fully incorporated.
2. When the dough is smooth and it begins to come away from the edges of the bowl, add the salt and butter making sure it is well mixed.
3. Once the dough is mixed, remove it from the bowl and transfer it to an oiled large bowl. 
4. First rise: Cover with film and leave it to room temperature until it doubles in size.
5. On a lightly floured work surface, deflate the dough to its original size by punching it down. 
6. Second rise: again, return the dough to the bowl and cover it with plastic film. Let it rise for 1 hour.
7. Preheat the oven to 180C. 
8. Take the dough out of the fridge, deflate it and shape it in the loaf tin. Leave it to rise for 30 minutes.
9. Glaze the risen brioche with the egg wash, making sure it doesn't drip down the sides.
10. Bake for 25 minutes or until golden brown.

My personal notes:

• This dough is quite sticky. So be prepared!
• The trick is to have all the ingredients, except the butter which should be at room temperature, chilled. 
• I baked it in a loaf tin, although there are traditional brioche tins.
• If you prefer, after the first rise, you can keep it in the fridge to use it next day. It is better a slow cold raise. 
• The more you rise and deflate the dough, the better the final texture of the brioche.
• Do not skip the step number 8. It is important to leave the dough to rise in the tin.
• You may add sultanas (soaked previously in warm water to make them soft) to make "sultana bread"