As featured on Cook-In with Mark Moriarty on RTÉ One, proudly sponsored by the National Dairy Council.
Yields 1 Servings
occasions
Lunch, Dinnerdairy ingredients
Butter, Milk, CreamBrioche Garlic Bread
INGREDIENTS
Makes 1 large loaf
For the brioche dough
For the butter
For the glaze
DIRECTIONS
Makes 1 large loaf
1
To make the butter, mix it with the grated garlic, parmesan, parsley, salt and pepper. Roll into small balls and chill in fridge.
2
Place the flour, sugar and salt in a mixer and mix to distribute.
3
Warm the milk to just above hand temperature, add in the packet of yeast, add to the dough.
4
Add the eggs one by one and mix on medium speed for 5mins, then add your butter and mix for a further 10mins until the dough is shiny and glossy. Place in a greased bowl and allow to prove for minimum 4 hours, but ideally overnight.
5
Next day roll the dough on a floured surface, into a sausage shape and cut into 8 x 60g chunks.
6
Brush a baking tin with softened butter.
7
Stuff the dough with the butter balls and roll into rough golf ball sized shapes, on a floured workbench. Place these in the baking tray, don’t worry about the gaps.
8
Cover in clingfilm and prove in a low 50c oven for 30mins until doubled in size.
9
Mix 1 egg yolk with 2 tblsp cream, and brush the top of the bread lightly with the glaze.
10
Bake at 175c for 12-15mins until golden.
11
Finish by brushing with more butter and sprinkle with salt, thyme, crispy garlic and chives.
