Brioche
3 tsp
420
N
3 Tbsp
100
N
1 tsp
3
70 ml
1
Surebake yeast
white flour
sugar
butter
salt
eggs (size 6)
milk
egg, lightly beaten
Method:
Make dough according to instructions on
1 P.9
Ñ
10 and 13.
Cover and let the dough rest in the refrigerator
2 in a greased bowl for 20
Ñ
30 minutes.
Use a lightly floured work surface and hands
3 to shape brioche.
Divide into 12 equal portions. Make into balls.
4 Divide each ball into one large and one small
ball.
Place each large ball in a greased brioche or
5 muffin cup. With floured fingers, dimple the top
of each large ball. Place the small ball in each
indentation.
Cover and leave to rise in a warm place
6 (30
Ñ
35¡C) for 30 minutes or until
doubled in size.
Brush brioche with beaten egg. Bake in a
7 preheated 200¡C oven for 10
Ñ
15 minutes or
until light golden brown.
Ingredients:
33
Basic Dough
Focaccia
2 tsp
450
N
1 tsp
1 Tbsp
1 Tbsp
1 tsp
300 ml
Surebake yeast
white flour
sugar
butter
milk powder
salt
water
Method:
Make dough according to instructions on
1 P.9
Ñ
10 and 13.
Roll the dough into a 1 large or 2 small
2 rectangles.
Dimple the top every 6cm by pressing your
3 finger well into the dough.
Place on a lightly greased tray, cover and leave
4 to rise in a warm place (30
Ñ
35¡C) for 30 minutes.
2 Tbsp
1
/2 tsp
1 tsp
1 tsp
1 tsp
olive oil
salt
dried basil
dried rosemary
dried thyme
Combine the above and brush the surface of
5 the dough.
Bake in a preheated 200¡C oven for 20
Ñ
25
6 minutes or until golden brown.
Variations
Add finely chopped bacon and onion to the
7 herbs and olive oil and spread over bread,
do not add salt.
Add bacon and onion to the dough ingredients.
8 Make dough and then top with the herb mixture.
Add olives and rosemary to the dough using
9 the raisin dough option and then top with the
oil and herb topping.
Ingredients:
tsp=teaspoon Tbsp=tablespoon
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