Recipes

Brioche - Savoury

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
1,000 g Laucke Wallaby Flour 6¼ cups
40 g Instant Yeast 3⅓ tbsp
60 g Sugar 4⅝ tbsp
10 g Salt 1½ tsp
500 g Egg 10 x 50g
300 g Milk 1⅕ cups
400 g Butter, softened 1⅝ cup

Method

  1. Mix all the ingredients, with the exception of the butter, until they come together, then add the butter and develop on 2nd speed until smooth and shiny approximately 8 minutes.

  2. Cover with plastic, and rest for 30 minutes at room temperature, knock back, and refrigerate for 1 hour.

  3. Preheat oven to 200°C.

  4. Roll dough into a rectangle shape 5 mm thick, sprinkle with cheese, ham, bacon, herbs etc. roll up as for a scroll and cut at 3 cm intervals.

  5. Place cut side up on prepared baking trays, and prove approximately 25 minutes.

  6. Baking temperature: 200°C until light golden colour, for 20 - 25 minutes.

  • Sweet Bread
  • Bake for 20 - 25 minutes
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