World Bread Day 2009 – Brioche Loaf

Dieser Artikel wurde zuletzt am 22. Juni 2014 aktualisiert

world bread day 2009 - yes we bake.(Einsendeschluss 17. Oktober)

Zorra invites us to bake bread for World Bread Baking Day 2009.

Although I am not as bread-savvy as many of our fellow food bloggers, I’ll happily chime in with a recipe I’ve borrowed from Palachinka, a

Brioche Loaf

I followed her recipe almost precisely, only slightly upping the sugar amount, adding a little more flour, and brushing the loaf with milk instead of egg.

When I put the pieces into my loaf pan, I was sure the pan could easily have housed at least 50% more of the dough, but when I took it from the oven, fluffed up and airy, I wasn’t so sure about that anymore.


(For great step-by-step pictures, see Palachinka’s post).
The recipe:

Palachinka’s Brioche Loaf
slightly adapted by Foodfreak

Starter:

15 g fresh yeast
60 g milk
60 g flour

Dissolve yeast in warm milk. Add flour and combine. Leave covered in a warm place until it doubles it’s volume.

Dough:

275 g flour
3 eggs
5 g salt
40 sugar
120 g butter, at room temperature

milk, to brush

Add all the ingredients to the starter and knead into smooth dough. Kneading by hand will take about 20 minutes 🙂 (I had my stand mixer knead for 10 minutes) After you’re done, measure 2 equal pieces of dough. Flatten each piece into ellipse shape.

Fold longer sides over and roll up. Place rolled dough into slightly oiled loaf pan. Cover and leave in a warm place until it fills the hole pan.

When the dough is fully risen, brush it with milk. Bake in a preheated oven on 180°C for about 25-30 minutes.


The taste is wonderful, and it is especially lovely with homemade peach & vanilla jam.

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5 Antworten

  1. Gabi sagt:

    Hmm, ich mag süße Brote und ein Marmeladenesser bin ich sowieso – das wird gespeichert und ausprobiert!

  2. Petra sagt:

    Sicher ein tolles Sonntagmorgen-Brot!

  3. Jutta sagt:

    Palachinka liebe ich auch – ein tolles Blog. Dein Brioche ist nicht weniger toll, und wenn ich dann noch Pfirsich-Vanille-Konfitüre lese, dann bekomme ich das, was ihr im Norden wohl Jieper nennt.

  4. zorra sagt:

    Mmmh, ist Rezept ist notiert. Danke fürs Mitmachen.

  5. Kat sagt:

    I am intrigued, you don’t knock back the dough and let it rise again? I will give it a try….. 😉

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