This Catherine Atkin’s brioche recipe was recommended by 1 of my reader-turned-friend 🙂
And I really love this loaf!
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
As you can see, the raisins are not well distributed, and there’s a hole in the bread – because it was so difficult to make bread after dinner, with 2 young kids, haha! It was a mad rush trying to roll and shape the dough while the kids should be ready for their night routine :p
This loaf of soft brioche is definitely great to go with coffee!
Okay, I am quite shy to show the closeup photo because it wasn’t very nicely shaped – but you can really see its fluffy texture here.
I added in some cinnamon because I really love the scent of warm cinnamon in bread!
>> MORE BREAD LOAF RECIPES:
Catherine Atkinson's Buttery Brioche Bread 甜奶油吐司
- 275 g bread flour
- 20 g sugar*
- 1/2 tsp salt*
- 3/4 tsp instant yeast
- 60 g butter, softened
- 2 small eggs, beaten; add milk to make up to 165ml
- 1/2 tsp cinnamon (optional)
- A few handfuls of raisins or dried fruit, cut (optional)
- Add all ingredients into bread machine. You can bake the entire loaf in the machine. I am using Panasonic SD-P104, mode 9, which includes kneading and 1st proof. I usually wait about 15 mins further after the machine beeps.
- Remove dough from bread pan. Shape into a ball and let rest for 10 mins.
- Punch down the dough to remove air. Divide into 3 balls of dough. Roll into a longish shape and scatter some raisins or dried fruits in it if you wish, and swiss roll it up.
- Place the 3 balls of rolled dough into prepared baking tin. Proof for 45mins - 1 hour. Bake in preheated oven at 180C for 20mins.
- Cooled completely before storing in air tight container.