Brioche type Bread
Soft, sweet bread, that can be eaten neat, or with sweet or salty supplements. Kids love it, grown-ups love it. Not as sweet as brioche, though. It's always a success!
Yield
12 servingsPrep
15 minCook
30 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 820 | grams |
unbleached all-purpose flour
sifted |
|
| 475 | grams |
water
luke-warm |
|
| 135 | grams |
sugar
|
|
| 135 | grams |
yeast, active dry
|
|
| 60 | grams |
olive oil
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8.2E+2 | grams |
unbleached all-purpose flour
sifted |
|
| 475 | grams |
water
luke-warm |
|
| 135 | grams |
sugar
|
|
| 135 | grams |
yeast, active dry
|
|
| 6E+1 | grams |
olive oil
|
|
| 5 | ml |
salt
|
|
Directions
The flour is what we call it in Greece "flour for tsoureki", but this is the closest to that flour, I could find.
Dissolve yeast the luke-warm water and leave aside for 5 min
Dissolve sugar in the yeast-mix and leave aside for another 5 min
Put in the oil and the flour and knead, until our dough is soft but not sticky. If it is sticky, add a little flour every time, knead for a couple of minutes and check again. Put flour on your hands to manipulate the dough easier
Cover and leave aside until it doubles in volume (appr. 1 to 2 hours)
Cut the dough in two equal parts, if you want to make a loaf, or in several little balls, if you want to make hamburger-type breads. It makes appr. 10 hamburgers.
Oil our molds (two long molds of about 30cm)
Make each dough-part into little balls, and put in the molds, pressing them together, until both molds are half-full in height.
Cover and leave aside again, until it doubles in volume (appr. 1 hour)
Preheat oven in 220 C
Lower heat to 180 cup and bake -if possible- in a convection oven (bake with circulated hot air, not just heat) for 30 min, or until golden brown
