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
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 500 g | Wallaby Bakers Flour | 3⅛ cups |
| 15 g | Wallaby Baker’s Yeast | 4 tsp |
| 50 g | Sugar - Optional for rolls | 3 tbsp |
| 50 ml | Milk (Warm) | 2½ tbsp |
| 100 g | Eggs | 2 |
| 100 g | Butter – softened or melted | ½ cup |
| 8 g | Salt | 1⅓ tsp |
| 120 ml | Water (Warm) | ½ cup |
Method
Dissolve the Wallaby Baker’s Yeast in the warm water, warm milk and sugar and set aside for 20 minutes to activate (begin bubbling).
In a mixing bowl, combine the Wallaby Bakers Flour, sugar, eggs and dissolved yeast. Using a dough hook, mix on slow speed until combined.
Just soften / melt the butter and slowly add to the mixer and then mix the dough very well on medium speed until smooth / silky and shiny.
Divide the dough into 80 g pieces. Shape them as you wish and place on papered or greased trays leaving sufficient space for them to rise.
Find a warm place to allow the rolls / buns to rise and keep them covered. Uncovered in your oven (not turned on) with a baking dish full of boiled water is a good proofer.
Allow the dough:- rolls / buns to almost double in size
Turn oven on to 180 Deg C. If oven is slow to heat up allow 10 minutes otherwise place tray/s in oven.
Bake for approximately 15 – 25 minutes to desired colour.
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 egg and milk mixture.
- This complete dough would be suitable for baking in a large bread pan but would need to be baked for 45 – 50 minutes.
