Craig Perkinson’s Brioche

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Duke's Brioche

Sponge

  • ½ cup bread flour
  • ¼ cup water (110°F)
  • 2 Tbsp. yeast

Dough

Preparation

Sponge:
1. Make sponge by mixing bread flour, water, and yeast by hand in a large bowl until combined.

2. Cover with plastic wrap and proof for 30 minutes.

Dough:
1. Once the sponge is ready, mix sponge and all ingredients except Duke’s in mixing bowl and mix with bread hook for about 5 minutes.

2. Add Duke’s a little bit at a time and mix until smooth and all mayonnaise is absorbed.

3. Slow proof the dough in the refrigerator overnight, or bulk proof for 2 hours at room temperature, chill until firm, adn then use.

Baking:
1. Separate the dough into greased loaf pans. Bake for about 20 minutes at 350°F for mini loaf pans and 40-45 minutes at 350°F for full-size loaf pans.

 

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