Brioche Bread

in recipe •  2 years ago 



  • 5 grams of yeast
  • 25 grams of sugar
  • 1 egg, shake off
  • 30 ml of vegetable oil, such as Canola
  • 125 ml of warm water
  • 3/4 tsp fine salt
  • 340 grams of versatile flour, my chakra
  • 1 egg yolk for spread
  • taste sesame seeds for sprinkling
  • to taste the big granulated sugar for sprinkling
  • taste raisins for sprinkling
  • to taste almond slice
  • toping please adjusted with each stock

How to Make

  • Activate yeast. Mix warm water, yeast, and 1 tsp sugar. Stir well, let stand 10 minutes.
  • Mix flour, sugar, salt, eggs, oil and yeast mixture. Mix well with hand until well blended and not sticky in hand. If the dough is a bit hard to blend, add a little oil and water until the dough is moist enough, while continuously in leveling. Movement folded.
  • Cover the dough with plastic wrap, in a container already in oil. Let stand for 2 hours.
  • Boxing dough, move to the work table that has been fluted
  • Thread a hand with thin flour. The dough will be fibrous, gpp because it does not go through the ulen stage.
  • For 3 doughs, round. Arrange in baking loaf which has been in basting margarine and in baking sheet. Can also make a shape of braid, so ga use a loaf pan, use cookie cake also can.
  • Allow the song to expand. Cover clean napkins. 30-60 minutes
  • Apply egg yolks, sprinkle sesame, raisins, almonds and sugar. No toping can also, so like fresh bread, stay smeared jam / butter.
  • Bake 180'C 30 minutes, or adjust each oven. Do not overbake yes, later the bread is hard. My oven 25 minutes 180'C is ripe.

Good Luck

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nice post