Introduction: Brioche Loaf and Roll
First Prize in the
What is a Brioche? (answer:http://en.wikipedia.org/wiki/Brioche)
Put simply, its a bread/cake hybrid. Its made in the same way as a bread but nice and rich with the addition of butter and egg.
You will need:
- 500g plain flour
- 200g butter
- 4 rounded tbsp castor sugar
- 11g dry yeast
- 6 large eggs
- Pinch of salt
- Beaten egg yolk, to glaze
- Filling for roll (optional), we used smoked chicken strips and date jam
Utensils / equipments
- Large mixing bowl
- Loaf tin/muffin tray
- Grease proof paper
- Rolling pin (optional)
- Measuring cups/spoons
- Weighing scale
Step 1: Preparing the Dough
- Rub butter into flour until mixture resembles breadcrumbs.
- Add in castor sugar,salt and dry yeast then give it a quick mix.
- Add in the eggs and knead into a soft ball of dough.
- Cover (eg: cling film) and leave to rise until about double in size. this would take roughly 2 hours in a warm condition.
Next you will need to decide if you want to make the loaf or the roll (or both!)
Step 2: The Loaf
This is very straight forward. But do note you have enough dough for 2 loaves, so I suggest you make 1 loaf and keep the rest for the rolls!
- Butter loaf pans (9"x3")
- Divide dough prepared in last step into 2 equal portions.
- Shape dough into a rectangular-ish and place into loaf pan
Step 3: The Rolls (not Royce)
The rolls are very robust and flexible when it comes to fillings. You can opt for a sweet filling or a savory touch. As usual, we did both.
- Divide the dough into 12 portions (or 6 if you made half into a loaf)
- Roll each portion into a flat rectangle
- Spread your filling (amount to taste). We used smoked chicken strips for the savory rolls and date jam (homemade, recipe to come) for the sweet rolls.
- Roll it up and place on grease proof paper in muffin tin.
Step 4: Bake It! Smell It! Taste It! Love It! Share It!
Here comes the part you stare at the yellowish orange glow and inhale the wonderful aroma spewing from the magical box of hot stuff
- Pre-heat oven to 200 Celsius (thats 392 fahrenheit, i googled it for you)
- Brush the top of the loaf and/or roll with egg yolk (optional but it looks a lot nicer)
- Bake for 20 to 25 minutes.
- The brioche should look golden brown and sound hollow when you tap on it.
- Remove and let it cool on a wire rack (highly recommended but I could not wait)
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