brioche bread dough recipe

Brioche type bread dough

Soft and fluffy, the ultimate slightly sweet bread dough, with a brioche type texture. Make this dough up into rolls, loaves, plaits etc. Deliciously moreish!
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  • 330 g water
  • 70 g oil
  • 1 egg
  • 700 g strong white bread flour
  • 70 g caster sugar
  • 13/4 tsp salt
  • 1 tbsp S&P even-rise dried yeast
  • 2 tsp S&P flour booster


  • Put the water and oil into the bread machine pan. Add the egg.
  • Add the flour, sugar, salt, yeast and flour booster.
  • Set machine to the dough setting. When the machine cycle has finished, remove the dough from the machine.
  • Place on a lightly floured surface, knead with your hands for a minute.
  • Divide and shape your dough as you wish. To get perfect even rolls it is best to weigh each piece. A guide is 60g for an average size roll. Shape the pieces by kneading into a small ball, with a smooth top.
  • Place the rolls, or loaves into a greased tin. Cover with cling film and leave to rise for 45 minutes or until doubled in size.
  • Preheat oven to 160C. Bake for 25 minutes for a loaf or 20 minutes for rolls.
  • Remove from the oven and leave to cool in the tin for 5 minutes. Then remove from the tin and leave to cool completely on a wire rack.


Suitable to freeze.
Defrost 2 hours.
To make the herb butter, visit the recipe here.
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