Bread & Yeast Recipes > Brioche
5 tablespoons milk
5 tablespoons water
8oz 81% extraction flour
1 1/2 lb wholemeal flour
1 1/2 oz honey
8 eggs beaten
1/2 teaspoon salt
14 oz butter, melted
(see measure conversions for more information)
- Cover and leave for 30 mins to ferment.
- Add the wholemeal flour, honey, eggs and salt and knead well until the dough is pliable.
- Pour on the butter and continue kneading until the dough is clear.
- Cover and leave to rise until the dough is doubled in size and springy to the touch.
- Knead lightly and divide the dough into four pieces.
- Place in a greased brioche tins cover and leave to prove in a warm place for 40 minutes.
- Bake in a preheated oven at 220oC/425oF/gas mark 7 for about 30 minutes.
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Comment Script
How to make brioche:
Ingredients
1 1/2 oz yeast5 tablespoons milk
5 tablespoons water
8oz 81% extraction flour
1 1/2 lb wholemeal flour
1 1/2 oz honey
8 eggs beaten
1/2 teaspoon salt
14 oz butter, melted
(see measure conversions for more information)
Method
- Mix the yeast with the milk and water and stir into the 81% flour to make a dough.- Cover and leave for 30 mins to ferment.
- Add the wholemeal flour, honey, eggs and salt and knead well until the dough is pliable.
- Pour on the butter and continue kneading until the dough is clear.
- Cover and leave to rise until the dough is doubled in size and springy to the touch.
- Knead lightly and divide the dough into four pieces.
- Place in a greased brioche tins cover and leave to prove in a warm place for 40 minutes.
- Bake in a preheated oven at 220oC/425oF/gas mark 7 for about 30 minutes.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Bread & Yeast Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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