INGREDIENTS:

BEFORE STARTING THIS RECIPE YOU WILL NEED A KITCHEN AID WITH DOUGH HOOK ATTACHMENTS FOR THIS RECIPE.

MAKES 1 LUSH LOAF

• 80ML MILK (WARM)
• 7G INSTANT DRY YEAST
• 4 X FREE RANGE EGGS
• 25MLS YUZU OR LEMON JUICE
• 300G NODO PLAIN FLOUR
• 3G XANTHAM GUM
• 66G RAW SUGAR
• 6G SALT
• 125G SOFT BUTTER

METHOD

1. IN A MIXING BOWL, ACTIVATE THE YEAST WITH THE MILK
2. ADD EGGS AND YUZU JUICE - STIR TO COMBINE
3. ADD THE REMAINING DRY INGREDIENTS
4. MIX INGREDIENTS TOGETHER USING A PADDLE MIX ON SLOW SPEED FOR 2 MINUTES
5. SCRAPE DOWN THE BOWL
6. INCREASE THE SPEED TO MEDIUM AND MIX FOR ANOTHER 2 MINUTES
7. START ADDING SOFTENED BUTTER 2 TABLESPOONS AT A TIME, UNTIL IT IS WELL COMBINED (FOR ABOUT 2-3 MINUTES).
8. SCRAPE THE DOUGH TO MAKE SURE THE BUTTER IS SPREAD THOROUGHLY THROUGH OUT THE DOUGH. THE DOUGH WILL LOOK LIKE A CAKE BATTER.
9. COVER THE BOWL WITH CLING WRAP AND LEAVE IN THE FRIDGE FOR 30-45 MINUTES TO REST.
10. PRE HEAT THE OVEN TO 165 DEGREES
11. OIL SPRAY A SMALL LOAF TIN
12. AFTER RESTING, KNOCK DOWN THE DOUGH AND DEPOSIT INTO THE TIN
13. FAN BAKE ON 165 DEGREES FOR 20 MINUTES AND LESSEN THE TEMPERATURE TO 150 DEGREES AND BAKE FOR FURTHER 20-25 MINUTES
14. COVER WITH A FOIL IF THE BREAD IS GETTING DARK TOO FAST.
15. DE TIN STRAIGHT AFTER BAKING
16. LET IT SET FOR ATLEAST AN HOUR BEFORE SLICING THE BRIOCHE - YUM!!

17.