Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Brioche Loaf
A rich, buttery French enriched bread with a tender crumb — perfect for French toast or just toasted.
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3 hrPrep🔥
30 minCook🍽️
10Serves📊
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Ingredients
- 400g strong flour
- 60g sugar
- 2 tsp yeast
- 1 tsp salt
- 4 eggs
- 60ml milk
- 200g butter, softened
- 1 egg for glazing
Instructions
- Mix the flour, sugar, yeast, salt, eggs and milk to a sticky dough; knead 10 minutes.
- Beat in the soft butter a piece at a time until silky.
- Rise 1 hour, then chill 2 hours.
- Shape into a loaf or rolls; rise 1 hour more.
- Brush with egg and bake at 180C for 30 minutes until deep golden.
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Tara’s tips
- Cold dough is much easier to shape.
- High butter content means it browns deeply — tent with foil if needed.
Serving suggestions
- Lovely toasted with jam.
Storage & reheating
Keeps 3 days; freezes well.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Why so much butter?
That's what makes brioche — don't reduce or it loses character.
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