← Return to previous page

Brioche Bread

Grams/ Weight Measurement
Yield = 1 loaf

130 g Nextjen All Purpose Baking Blend (flour)
4 g salt
1 g evangelina yeast
35 g hot milk
50 g butter, melted
4 g instant dry yeast
10 g sugar
3 eggs
5 g baking powder

Mix flour, salt, evangelina yeast, hot milk and melted butter in a food processor until smooth; let cool to body temperature.
In a separate bowl mix instant dry yeast, sugar, eggs and baking powder.
Add to the cooled mixture in the food processor and blend until smooth, adding 10 g extra flour if it looks wet.
Scrape into a floured bread pan.
Proof for 20 – 35 minutes in a warm place.
Bake at 350°F for 20 – 30 minutes.

……………………………………………………………………………………………………………………………………………………………………………………………………………………..

Cups / Imperial Measurement
Yield = 1 loaf

1 cup Nextjen All Purpose Baking Blend (flour)
1 tsp salt
1/4 tsp evangelina yeast
3 tbsp hot milk
1/4 cup butter, melted
1 tsp instant dry yeast
2 tsp sugar
3 eggs
1 tsp baking powder

Mix flour, salt, evangelina yeast, hot milk and melted butter in a food processor until smooth; let cool to body temperature.
In a separate bowl mix instant dry yeast, sugar, eggs and baking powder.
Add to the cooled mixture in the food processor and blend until smooth, adding 10 g extra flour if it looks wet.
Scrape into a floured bread pan.
Proof for 20 – 35 minutes in a warm place.
Bake at 350°F for 20 – 30 minutes.