Catherine Atkinson's Buttery Brioche Bread 甜奶油吐司
A loaf of soft and buttery rich brioche bread. Great to go with a cup of strong coffee!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings 1 x 450g Loaf Pan
- 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.
Recipe adapted from Bakexcitations
Original recipe uses 30g of sugar, and 3/4 tsp of salt.