© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
Light and buttery with a pillowy soft interior Brioche is a rich French bread with a high amount of butter and egg content. This combination gives it a richer flavour and a rather tender, moist, almost cake-like crumb. Brioche can be made into a loaf or into individual buns (fantastic as a burger bun). The Brioche loaf is wonderful as is, but slice it up and slather it with butter or chocolate spread is even better :-)
Spinach Brioche Loaf
inspired by
this
- 50 g Spinach leaves, blended with 80 ml Whole milk
- 350-370 g Strong white bread flour
- 1/3 tsp Salt
- 2 tbsp Caster white sugar
- 5 g Active dry yeast
- 3 Medium eggs, at room temperature plus 1 egg white for the topping
- 140 g Unsalted butter, softened and cubed
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- Blend spinach leaves and whole milk togther until you have a smooth mixture. Set aside.
- Place the flour in the bowl of a table mixer fitted with a dough hook. Place the salt and sugar on one side of the bowl and the yeast on the other side. Add in spinach milk and eggs and mix on a slow speed for 2 minutes, or until all the flour has been incorporated, then mix on a medium speed for 5 minutes. Gradually add the cubed butter, piece by piece, and mix for a further 5 minutes, scraping down the sides of the bowl to ensure the butter is thoroughly mixed in. The dough should look shiny, and feel soft but not too sticky.
- Transfer the dough to a well-greased large bowl. Cover with plastic wrap or a kitchen towel. Allow the dough to rise at room temperature for 1-2 hours. Once risen, place in the fridge for 1 hour or up to 12 hours.
- Grease and line a 9x5-inch loaf pan with parchment paper. Remove the cooled dough from the fridge and knead lightly for 2-3 minutes to knock back the air.
- Shape the dough into a loaf and place into the prepared pan. You can also divide the dough into 7 even pieces. Working with one piece at a time and keeping the remaining dough covered, shape each piece into a smooth ball by repeatedly tucking the dough under itself. Place the balls in the loaf pan at a slight angle to each other so the pattern is slightly uneven. Cover with clingfilm and leave to prove in a warm area for 1-2 hours, or until it has doubled in size again.
- Preheat the oven to 180C/350F. Beat the egg white and brush the top of the brioche with the egg wash. Bake for 35-40 minutes, until risen and deep golden all over. Leave to cool in the pan for 10 minutes before transferring to a wire rack to cool to room temperature before slicing. Store the cooled bread in an airtight container at room temperature for up to 3 days.
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
Posts
45 comments:
...beautiful presented!
I'm sure this bread sliced up and slathered with butter is delicious.
Thanks for sharing the recipe.
All the best Jan
https://thelowcarbdiabetic.blogspot.com/
That really is very pretty and I'm sure it's quite good.
Looks so good.
The bread queen strikes again! Another commercial quality looking bread Angie, I just wish we were neighbors so I can do the taste testing for you ��
Hi Angie, your bread is beautiful-would be perfect for March-spring and also Stpatricks day Happy weekend Kathy
Yes agree, comnercial looking bread. Looks fluffy and yummy. Very inspiring.
Que rico pan te mando un beso.
Looks delicious. You are a wonderful baker!
Sorprende por la verdura que lleva, pero más sorprenderá su sabor y jugosidad. Debe quedar increíble.
Un beso.
This spinach bread looks delicious.
I think it is also very healthy.
Greetings Irma
Beautiful spinach bread and looks so good. You are a professional baker.
This is perfect for our St Patricks Day meal I cant wait to serve this with our corned beef briket and potatoes!
I do love that shade of green.
That is the prettiest loaf I ever have seen! I want to dip it in roasted garlic butter!
Your brioche is perfect!! My last rolls were tasty, but not very pretty. I'm definitely trying your recipe and technique. Thanks, Angie!!
Beautiful.
The color of this is wonderful! Perfectly formed loaf, too. Neat idea -- thanks.
Looks perfect and I bet it tastes great.
I think my first comment went poof into the air. This looks amazing Angie! Have a great weekend. :)
What a wonderful color!
Looks amazing, Angie.
You are a fantastic baker!
wow beautiful and shining bread Angie....i like the texture that looks so fluffy...
your so amazing baker ^^
have a nice day
I just love the colour the spinach imparts, absolutely gorgeous! It must not be heavily spinach flavoured because I can’t see pairing it with the chocolate spread. Your breads are always so beautiful.
Eva http://kitcheninspirations.wordpress.com/
Homemade bread is always delicious, looks yummy. Thanks for sharing your recipe.
Take care, enjoy your weekend!
It looks so beautiful. I love the color.
Bien bonito y con un color estupendo :-))))
The bread looks stunning!Love the green color.
Angie, Another recipe/combination that is new to me! It's very appealing... If only I could eat spinach...bad with my meds. Take Care, Big Daddy Dave
Beautiful, healthy loaf. Must be tasty too.
I love spinach in all its forms!
Wow Angie, this is a showstopper! What a beautiful bread, sounds like heaven!
Jenna
Che bel pane😍
The brioche looks perfect and love that beautiful green colour. It is so pleasant and looks very appetising.
Beautiful color and I love the golden brown crust! This would make wonderful hamburger buns!
We can easily find spinach in markets. Spinach brioche bread sounds really good. Thanks for the recipe.
We're big brioche fans in our house, but I've never made it with spinach. Such a great idea! I bet slices of it filled with cheddar and/or jack would make a killer grilled cheese sandwich!
Absolutely love this brioche dear Angie!!!
great has color
I like brioche 😀! Delicious.
Green bread, how nice! Just means healthy bread too.
Chocolate spread! - Now you are talking my language :)
In fact I would probably have both, half the slices buttered and half with the chocolate spread, yummy!!
So gorgeous!
Dreaming of a slice of this.
What a glorious colour Angie. Spinach is just fabulous for that and so good for you too.
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