World Bread Day 2009 – Brioche LoafDieser Artikel wurde zuletzt am 22. Juni 2014 aktualisiert
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
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).
Palachinka’s Brioche Loaf
slightly adapted by Foodfreak
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.
275 g flour
5 g salt
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.