Sunday, 1 June 2014

Brioche Loaf 布里欧吐司

Brioche s an aromatic French bread baked with high quantity of eggs and butter. And this make the dough difficult to be hand kneaded.
My kitchen does not have the luxury to own a stand mixer. I tried this recipe using my Bosch electric hand mixer, and was happy to see nice fluffy golden brown Bioche Loaves standing on my kitchen top ^^

Yield: one  20x10x10 cm loaf

85g unsalted butter, softened
60g fresh milk
30g fine sugar
5g instant dry yeast, about 11/4 tsp
220g bread flour
30g all purpose flour
1 tsp salt
2 eggs, room temperature, about 110g

85g 无盐奶油,室温软化
60g 全脂牛奶
30g 细糖
5g 即发干酵母,大约11/4 茶匙
220g 高筋面粉
30g 中筋面粉
1 tsp 盐
2粒 蛋, 室温, 大约 110g

1. Cut butter into cubes and place in room temperature to soften. Set aside.

2. Warm milk in rice cooker using "keep warm" mode for about 8 minutes. (For fridge cold milk). Optimum milk temperature to activate yeast qis about 38 degree C.

3. Sprinkle instant dry yeast over the warm milk then add in the fine sugar. Let the mixture stands for 5 minutes without stirring. The mixture till turn frothy after 5 minutes.

4. Combine the yeast mixture and eggs in a mixing bowl. Beat the mixture using an electric mixer at medium high speed till light and creamy. This process takes about 2 to 3 minutes.

5. Mix salt with bread flour before adding in a few batches to the mixture in (4). Use an electric hand mixer fits with spiral dough hooks to do the mixing and kneading. The spiral ends of the dough hooks must be facing each other.

6. Knead the dough for about 5 minutes, or till the dough forms into a smooth lump and pulls away from the wall of the mixing bowl.

7. Add in the softened butter in a few batches. Only add in a new batch after the previous batch of butter has been well incorporated to the dough.
Beware of the splattering butter ><

8. Wear a pair of CPE disposable gloves to handle the soft and sticky dough. Briefly shape the dough into a ball, and place in a clean mixing bowl lightly greased. Cover with a food wrap, and let the dough proof for about 1.5 to 2 hours in room temperature, till it doubles in size.

9. Deflate the dough with your palm, and shape the dough into a ball again. Cover with food wrap and seal in a big plastic bag.

10. Place the dough into a fridge to rest overnight, or at least 6 hours.

9. In the next day, remove the dough from the fridge and allow it to rest in room temperature for about 30 minutes.
It is easier to handle a cold dough than a room temperature dough, as the dough is still very soft and almost no form. As long as the dough is soft enough to handle will do.

10. Sprinkle some flour over the dough and turn it out to the floured work top. 
Flatten the dough, and roll it out into a length of about 30cm. 
Cut the dough into three strips with one end uncut. Plait it into a braided dough.

11. Place the dough into a greased loaf pan and allow it to rise for about 60 to 75 minutes in a closed oven.

12. When the dough rises to slightly over the rim of the loaf pan, remove it from the oven.  Starts to heat the oven to 175 degree Celsius for about 10 minutes.  Brush the dough with beaten egg wash before baking.

13. Bake the loaf for about 25 to 30 minutes, or till the top turns golden brown and it sounds hollow when tapped.
If the bread brown too early, around 15 minutes into baking, cover it with an aluminum foil to prevent it from over burning the top. Lower the temperature to around 160 degree C.

When the dough is baked through, it will shrink away from the walls of the baking pan.

14. Remove from oven and transfer to a cooling rack. Cut with a bread knife when the loaf has completely cool down.

15. Serve and enjoy :)

Recipe adapted from:)


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