Brioche - using Laucke Wallaby Bakers Flour

Brioche is a highly enriched French bread that is sweet, with cake and pastry characteristics. The high egg and butter content gives it a rich, soft crumb.

Ingredients

Method

1. Dissolve the Wallaby Baker’s Yeast in the warm milk and set aside for 20 minutes to activate.
2. In a mixing bowl, combine the Wallaby Bakers Flour, sugar, eggs and dissolved yeast. Using a dough hook, mix on slow speed until combined.
3. Slowly add the butter, a few pieces at a time until all the butter is incorporated. It will take approx 30 minutes to fully incorporate all the butter.
4. Leave the dough to rest, uncovered in the mixing bowl for a minimum of 20 minutes.
5. Add the salt, and mix for a further 3 minutes on slow speed – test to see if the dough is developed by using window method (tease the dough between your fingers to form a square, it should be thin enough to see through).
6. Remove the mix from the mixing bowl, and place in an oiled container.
7. Keep at room temperature for 1 hour.
8. Refrigerate the dough for 12-15 hours.
9. Remove dough from refrigerator. Leave for approximately 1 hour, until it reaches room temperature before moulding.
10. Divide the dough into 900g pieces.
11. Place into bread tins, and proof at 26° Celsius.
12. Allow the dough to double in size, until the edges sit roughly 1 centimeter from the top of the tin, and the centre slightly domed.

Helpful Hints

• Brioche can be formed and baked many different ways using different tins, moulds and even free form or plaits.
• The best way to tell Brioche is baked is to look for an even golden colour with no pale areas.
• For an added effect after baking, brush the tops of the bread with a glaze made from melted apricot jam.