Odlums Brioche Bread Recipe

- Recipe by Chef Adrian Martin -


450g Odlums strong white flour

Two pinches of sea salt

50g caster sugar

7g yeast

100ml whole milk warmed

Four eggs at room temperature

One egg beaten for egg wash

A handful of sesame seeds

190g salted butter, cubed and softened

This weeks Odlums recipe coming up is this sweet, rich brioche bread.

Posted by Chef Adrian Martin onWednesday, 28 September 2022


Preheat the oven to 180oC and great a two pound loaf tin.

In your stand mixer bowl add the flour, salt to one side, sugar to the other side, yeast on top of the sugar and then add the warmed milk.

Place it onto mix in a medium speed.

Add the eggs one by one while it’s mixing and then mix for a further 10 minutes once they are all added.

Now add the butter cubes two at a time while it’s mixing. Add the butter gradually when it combines into the dough.

Once all the butter is added, cover the bowl with clingfilm and leave to prove for one hour and 30 minutes.

Once proved tip the dough out onto a flour surface and divide into three.

Roll the dough into sausage shapes the same length as your baking tin.

Join each length at the tops and plait by bring the first end over the middle and then the third end over the middle piece. Continue until you have it all plaited.

Place it into the grease tin and then cover with a tea towel to prove for a further 20 minutes.

Brush with egg wash and then sprinkle over the sesame seeds. Bake for 30-35 minutes. Allow to cool in the tin and then tip it out to cool further. Tip brush a little honey on top to give it a nice glaze while it’s cooling in the tin. Enjoy.


Adrian Martin from Bawnboy is a regular on our TV screens and an ambassador for Odlums. His latest cook book is ‘Create Beautiful Food at Home’ and he runs the Mayflower restaurants in Dublin and Camden, London.


Passion Fruit Baked Cheesecake