Tarragon brioche

Tarragon brioche

By
From
British Seafood
Makes
3
Photographer
David Loftus

Ingredients

Quantity Ingredient
500g white bread flour
20g fresh yeast
50g caster sugar
5 eggs
2 tablespoons tarragon, chopped
2 teaspoons fine sea salt
250g unsalted butter, softened

Method

  1. Put the flour, yeast, sugar and eggs into an electric mixer fitted with a dough hook and mix on a medium speed for 6 minutes. Add the tarragon and salt. Now slowly add the butter, a little at a time, continuing to mix until it is all incorporated. Remove the bowl from the machine and cover with a damp cloth. Leave the dough to prove in a warm place for 1 hour.
  2. On a floured surface, knock back the risen dough and divide into 3 equal pieces. Grease 3 standard 500 g loaf tins and place the dough in the tins. Cover with a damp cloth and leave to prove in a warm place for 1 hour. Meanwhile, heat the oven to 200°C.
  3. Slide the loaf tins into the oven and bake for 20 minutes or until golden brown. Remove the brioche from the oven and place on a wire rack to cool. Eat the same day or freeze for up to a month.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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