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Recipes > Brioche Loaf

Brioche Loaf

Prep

2.5hrs

Bake

30-40mins

Total

3hrs

Yield

8pcs x 55gms

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Ingredients

Sponge Dough

  • 1207RedMan Bread Flour 70 gm
  • 12088Egg Yolk 60 gm
  • 64652Himalayan Pink Sea Salt0.2 gm
  • 10385Bruggeman Instant Dry Yeast Brown 0.4 gm
  • 103602RedMan UHT Full Cream Milk 16 gm

Final Dough

  • 1207RedMan Bread Flour 110 gm
  • 1242RedMan Plain Flour 40 gm
  • Orange Zest 2 gm
  • 1417RedMan Caster Sugar 35 gm
  • 64652Bruggeman Instant Dry Yeast Brown 3 gm
  • 10385Bruggeman Instant Dry Yeast Brown 3 gm
  • 103602Yoghurt100 gm
  • 67817Yoghurt4 gm
  • 68328Yoghurt50 gm

Featured Products

BREAD FLOUR 1KG (#1207)

BREAD FLOUR 1KG (#1207)

$3.30 $2.64

GRADE A FRESH EGGS 10PC 650G (#12088)

GRADE A FRESH EGGS 10PC 650G (#12088)

$4.60 $3.68

PINK HIMALAYAN SALT (FINE GRAIN) 100G (#64652)

PINK HIMALAYAN SALT (FINE GRAIN) 100G (#64652)

$2.50 $2.00

INSTANT DRY YEAST BROWN 500G (#10385)

INSTANT DRY YEAST BROWN 500G (#10385)

$7.20 $5.76

Instructions

Bake Mode

Prevent your screen from going dark as you follow along.

Sponge Dough

  1. Mix all ingredium together,till fine dough
  2. Proff in room temparature to 2 size bigger,
  3. Keep in chiller for 12-15 hours ,and use .

Final Dough

  1. Mix the sugar and orange together ,
  2. Put all ingredient together ,except salt and butter
  3. Mix the dought statrt to combine ,add the salt
  4. Unitll the dought is soft and smooth ,slow add in the butter bit by bit.
  5. Rest for 30 mins and divide 55g x 8 pcs ,rest for 15 mins .
  6. Shape the dought ,and final proff 60 mins
  7. Egg wash before bake ,
  8. Bake at 160/230c -30min+10mins (with cover ).

Education

Baking School

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BREAD FLOUR 1KG (#1207)

3.30

PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.80

CASTER SUGAR 1KG (#1417)

3.50

INSTANT DRY YEAST BROWN 500G (#10385)

7.20

GRADE A FRESH EGGS 10PC 650G (#12088)

4.60

PINK HIMALAYAN SALT (FINE GRAIN) 100G (#64652)

2.50

VANILLA BEAN PASTE 33ML (#67817)

7.20

UNSALTED LACTIC BUTTER 250G (#68328)

6.00

UHT FULL CREAM MILK 3.5% 1L (#103602)

3.10

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