Dish

Puhoi Valley’s rich and

indulgent Triple Cream

Brie is lovely smeared

on toasted brioche with

bitter orange marmalade,

made even better

with a glass of bubbles! 

ADV2017

DISH + PUHOI

Puhoi Valley’s

Washed Rind cheese

is earthy, sweet and

creamy. Serve with

slices of rockmelon,

fresh dates, roasted

hazelnuts and a

sweet cider. 

Brioche Loaves

Makes 2 x 21cm loaves

125ml milk, lukewarm

10 grams dried yeast

500 grams flour

60 grams caster

sugar

1½ teaspoons salt

4 eggs

185 grams butter,

cubed

1 egg, beaten, for

egg wash

In a medium-sized

bowl, combine the milk

and dried yeast, stir

then set aside for a

few minutes until yeast

has dissolved.

In a large bowl or

bowl of stand mixer,

mix together the dry

ingredients. Add the

milk, yeast and eggs

and mix until well

combined. Using your

hands or a dough

hook, increase the

speed and knead for

5 – 10 minutes until the

dough becomes glossy.

Gradually add butter

and knead until well

combined. Place the

dough in a warm spot,

cover loosely and allow

to prove until doubled

in size.

Heat the oven to

180°C and grease and

line 2 x 21cm loaf tins.

Turn dough out onto

a floured surface and

cut into 12 even pieces.

Roll into balls and

arrange in loaf

tins in 2 rows of 3.

Rest for 30 minutes

before brushing with

egg wash. 

Bake brioche for

35 – 40 minutes or until

golden brown.