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Apricot Brioche Loaf

Apricot Brioche Loaf

Recipe Submitted By: bakingmad

This lovely rich dough is delicious served for breakfast.

Preparation Time	30 minutes
Baking Time	20 minutes
Portions	8
Skill Level	Easy
Average Rating

Apricot Brioche Loaf Ingredients

190 grams	Very Strong White Bread Flour (Allinson)
25 grams	Golden Caster Sugar (Billington's)
1.50 tsp	Easy Bake Yeast (Allinson)
1 tsp	Salt
50 ml	Milk (warmed)
2	Free Range Eggs (medium)
90 grams	Butter (at room temperature)
100 grams	Apricots (dried and finely chopped)

This recipe uses

How to make Apricot Brioche Loaf

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Place the flour, sugar, yeast and salt in a mixing bowl and add the warmed milk and egg. Beat well until the mixture makes a smooth sticky dough. Gradually add the butter a knob at a time beating well until it is incorporated in the dough . If necessary use a fork to break up the butter and continue to beat until smooth. Cover the dough with cling film and chill in the fridge for 3-4 hours or over night until the dough is firm.
Oil a 500g /1lb loaf tin. Break the dough into balls about the size of a golf ball and shape on a floured worksuface into balls. Stuff a little of the chopped apricots in the centre of each ball and gather the dough up around the apricots to seal. Place the dough balls in the baking tin. Cover with oiled cling film. Leave in a warm place for about 1-2 hours or until doubled in size.
Preheat the oven to 200°C/fan180°C/gas 6. Bake the brioche for 20 mins until golden brown and risen. The dough will sound hollow when tipped out of the tin and tapped underneath.

Reviews

Read all reviews (1) | Average rating: 4 stars

"The recipe works well (even without the apricots). Don't worry if it doesn't rise as much as you would expect during the proving stage. It will rise substantially in the oven. But don't leave it in the oven too long, as the crust will quickly become crispy. "

20-02-2012 | Author: Edi Mike | 4 stars

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