Get in the spring spirit or celebrate Easter with this tasty, buttery Brioche. The light bread is perfect for afternoon tea or a nice snack
- 250g (8oz) strong plain white flour, sieved
- 125g (4oz) butter, cut into cubes
- 2 tsp caster sugar
- Pinch of salt
- 7g sachet easy-bake dried yeast
- 3 medium eggs
- 2 sugar cubes, crushed
- Jam, to serve
- 900g (2lb) loaf tin or brioche mould, buttered
Put the flour and butter into a food processor fitted with a plastic blade and whizz until the mixture forms breadcrumbs.
Add the sugar, salt, yeast and eggs and knead it in the food processor for 2 mins. Turn out on to a lightly floured surface and knead briefly to form a ball. Put the dough into an oiled bowl and cover with cling film. Leave in a warm place for about 1 hour, until doubled in size.
Knock the dough down, shape it into a ball and put it into the prepared tin. Sprinkle with the crushed sugar cubes. Cover
loosely with an oiled plastic bag and leave to rise for about 1 hour, until doubled in size.
Set the oven to Gas Mark 6 or 200°C. Remove the plastic bag. Bake the brioche for 20-25 mins, until golden brown and the base of the loaf sounds hollow when tapped. Cover with a damp tea towel to keep the crust soft. Cut into wedges and serve with jam of your choice.
Top tip for making Buttery brioche
Warm the flour in the microwave on High for 1 minute before adding the other ingredients. This will help the yeast to work more quickly.