Ingredients:
- Maida 2 1/2 cups (375g)
- Milk 1/4 cup (60ml)
- Eggs 4 (150g)
- Butter 1 cup (110g)
- Instant yeast 1 tsp (3g)
- Salt 1 tsp (4g)
- Mix together all the ingredients and keep aside for 20 minutes
- After 20 minutes knead the dough until soft and elastic
- After kneading allow the dough to relax for 3 minutes, and then do windowpane test; It tests the strength and stretchiness of the dough. For that gently stretch a small portion of the dough to a thin sheet and see if light passes through it without tearing. If it tears the dough is not yet ready. You have to knead the dough a few more minutes and repeat the test again.
- If your dough is ready, divide the it into 3 equal pieces
- Shape each piece into ball and arrange in a loaf tin (Tin size 8x4x4 inches)
- Keep aside until the dough rise and 80% of the tin is full
- Bake at 190 degree Celsius for 32 minutes or the internal temperature reaches 92 degree Celsius
- Remove from the tin and allow the bread to cool down completely
- Soft and delicious brioche bread is ready to serve; Slice it and enjoy.
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