22 April 2016

Brioche Wheat Bread with raisins and seeds

Brioche Wheat Bread with raisins and seeds


For a 900 gm. Bread

1) Milk – 200ml
2) Eggs – 2 nos.

3) Butter melted – 140gm.

4) Wheat Flour – 500gm.

5) Sugar – 60gm

6) Salt – 1 ½ tsp

7) Dried Yeast – 2 tsp


Use stand mixer to make the dough (it’s so easy)

Put all the ingredients one by one to the mixer

When it is done transfer the dough into a large greased bowl (use butter to grease the bowl). Turn the dough over so that it gets greased all over. Cover the bowl and place it in a warm place to double the dough for about 45 mints.

Once it is done, slap or slightly knead the dough to remove the air bubbles.

Shape into a loaf and put into a slightly greased loaf tin (900g) 2lb, if you don’t have a big loaf pan use two greased 9 inch pans. Turn dough to coat surface in oil. Cover and let rise until doubled, about 45 minutes.

Pre –heat the oven at 230 degree

Bake about 25-30 minutes or until loaf sounds risen.

Let rest in pans for 10 minutes before turning out to cool completely on wire rack.

Your homemade bread is ready to eat.

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