Bread.. My way.

I used to make bread back in the restaurant days, but ceased to do so. (Laziness).

However I recently started again due to lock-down by Covid19. Not that it effected me  but I had to go out to buy bread. 🙁

So here are a couple of my bread pics and some Brioche and some recipe thoughts.

BTW I use a pre mix from Tasmania Flour Mills called “Super soft white bread premix” which gives me a loaf that is just as I like it. Check the pics.

However a note first. that I learnt the hard way. Keep it all warm !!!!!

The night before making your bread put the flour into your mixer bowl and stand it overnight in a warm place. In winter I leave it beside the fire. This way the mix obtains a nice temperature, say around 23c. If you start off with a cold flour mix (mine is kept in the back room which in winter can drop as low as 5c.) it will have to work overtime to rise and will take hours.

Also make the liquid mix around 30 – 35c when adding yeast. Yeast is killed at around 43c !!!

OK having rambled lets go……..

700 gm  Bread mix
430 gm liquid. (water / whey mix, if whey is available from Jewel’s Keefer)
10 gm yeast
10 gm sugar
2 tspoon oil
1 tspoon salt

Grains if you wish.

Put yeast & sugar into liquid at around 30-35c
When frothy mix into bread mix adding salt / oil and grain
mix and mix until it comes away clean from mixer bowl sides. Tip onto bench and take any frustrations you may have out by further kneading it.

Place back in mixer bowl that you wiped with a few drops of oil (stops sticking). Cover with clean T Towel and leave in a warm place. (By fire in winter). When it has doubled or tripled tip onto bench, cut into loaf sizes roll and knead a bit to the shape of a log and place in tins again covered in a warm place until the required rise has taken place. Put into a hot oven until cooked, about 20 – 30 mins. Tip out of tins (don’t leave it in or it steams) and put on rack. Let it cool and eat away to your hearts content. 🙂


Click on picture to enlarge.

How to make Brioche, it is more complex.


Brioche is a type of French bread made from a dough enriched with butter and eggs, giving it a tender, moist crumb and dark golden crust.

Pretty much everyone agrees that brioche is very fancy. Put something between a brioche bun and it’s instantly much fancier (and expensive!).

But only after making this bread do you realize why brioche is so darn expensive––it’s a lot of rich ingredients, and it takes work!


  • 6 eggs (at room temperature)

  • 230g butter (at room temperature)

  • 620g all-purpose flour  (divided: 130g & 230g & 260g)

  • 10g active dry yeast

  • 50g granulated sugar

  • 1 teaspoon salt

  • 120ml warm water (1/2 cup about 49 degrees C)

  • 2 teaspoons sugar (dissolved in 1 tablespoon/15 ml water)



  • Brioche takes two days, because an overnight cold proofing is required.

  • This bread requires 1 cup of butter and 6 eggs.

  • The dough is pretty wet and sticky throughout the whole process.

  • This bread requires lots of patience and a good amount of time to make the dough.

  • There are no shortcuts or quick steps. In order to for this bread to turn out right, you have to follow each step diligently.Take out 6 eggs and 1 cup / 230g butter a few hours before you begin to bring them to room temperature. Prepare all other ingredients before starting.

  • In the bowl of your electric mixer mix together 1 cup flour (130g), 1 tablespoon active dry yeast (10g), ¼ cup granulated sugar (50g), and 1½ teaspoons salt (8g), before adding ½ cup (120 ml) warm water (at about 49 degrees C). Turn the mixer on at medium speed for a couple of minutes until well-combined. Now add in 1 egg at a time. Only add the next egg when the previous egg is well incorporated.

  • Turn the mixer off, and cut the  of softened butter into small cubes/chunks. With the mixer on medium, add the butter in 6 separate batches, waiting until the butter is well incorporated after each batch before adding more.

  • Set mixer to low. Now add in 1 3/4 cups of flour (230 grams), a ¼ cup at a time until the dough is well-combined. This dough will be very sticky (closer to a very thick batter) when it’s done.

  • Use a rubber spatula to clean the dough off the mixing paddle, and scrape the sides of the mixing bowl. Cover the dough with a plate or plastic wrap and let it prove at room temperature (about 70 degrees F/21 degrees C) for 3 hours, until it doubles in size.

    Brioche dough

  • After 3 hours have elapsed, punch and deflate the dough completely with a rubber spatula.

  • Cover the dough with a plate again, and refrigerate it overnight until 3 hours before you’re ready to bake the next day.

  • Day 2.

  • Remove the dough from the refrigerator.

  • Divide it into two equal pieces. Shape them on a lightly floured clean surface, and place each into its own loaf pan (loaf pan size: 9″ x 5″). The chilled dough is a bit stiffer to work with, so you can use a rolling pin to help shape it into the desired width and length. If you do this, make sure to roll the dough lengthwise like a cigar when you’re done to ensure a rounded top to your loaf. Whatever you do, the dough should fit snugly in the loaf pan.

    Homemade brioche

    Homemade brioche

  • Cover each loaf pan tightly with clear plastic wrap, and let prove at room temperature for about 2½ to 3 hours, until doubled in size.

  • Preheat the oven to  180 degrees C while the dough is proving. Bake for 37 to 40 minutes in the center of the oven. Tent the loaves with foil if the crust is getting too dark. While it’s baking, prepare the sugar water by mixing 2 teaspoons sugar with 1 tablespoon water until the sugar is completely dissolved. When the bread is done, remove from the oven, and immediately brush the tops of your homemade brioche with sugar water to give it that shiny finish.

  • Let the bread sit in the loaf pan for 5 minutes to cool before transferring the loaves from the pans to a cooling rack. This cooling step is important so the bread does not fall apart.

    Yummy Brioche

    Yummy Brioche