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Eat it plain or with jam, both taste great!
Brioche(Recipe adapted from Carol)
Milk yeast mixture
1 tsp yeast
65g bread flour
*Warm the milk slightly & add in yeast. Wait 5mins for the mixture to 'bloom' & add in sugar & bread flour. Cling wrap & proof for 1hr.
380g bread flour
200g Liv salted butter
1/2 tsp salt
1. Mix all ingredients together with the milk yeast mixture except butter for 5mins. Add in butter & continue to beat for another 5 mins till the dough is smooth & shiny. Remove from mixer & proof for 2hrs.
2. Put the proof dough into fridge for 2hrs to let the dough harden slightly.
3. Shape the dough & proof for another 1hr.
4. Bake in a preheated oven @ 190C for 15mins.