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Enriched tea loaf - stand mixer recipe recipe

Enriched tea loaf - stand mixer recipe recipe

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I'm posting this recipe to demonstrate an effective method of making a wet/enriched dough using an electronic stand mixer (i.e. The key step is to make a 'standard' dough which will kneed effectively in the mixer, then let it rest for 30 minutes then add further wet ingredients (i.e. You can play around with different flavours, for example try a chocolate brioche loaf by substituting the soaked dried fruit for chocolate.This recipe is for two loaves (which does border on testing the capacity of some stand mixers), needless to say you can halve the ingredients to make one loaf.

3 people made this


  • 8oog strong white flour (bread flour)
  • 75g caster sugar
  • 15g salt
  • 3 large eggs
  • 385ml full fat milk (fridge temperature)
  • 200g dried fruit (I like a mixture of dried cherries and rasins)
  • 4 earl grey tea bags
  • Grated zest of two large oranges
  • 3 level teaspoons cinnamon powder
  • 150g butter at room temperature
  • Extra 30g flour for shaping the loaves
  • Extra 20g butter for grasing tins
  • Extra 1 egg (with a pinch of salt) for eggwash
  • 2 x 7g sachets fast action yeast


  1. Make 100ml of very strong tea using four teabags. Add the dried fruit and allow to soak the liquid (can take 12-24 hours).
  2. In the mixer add the: flour, sugar, salt, yeast, milk and eggs. Kneed with the dough hook until the dough is elastic (use the 'windowpane test' to check if it is stretchy enough).
  3. Cover the bowl with cling film and rest the dough for 30 minutes.
  4. Add the butter to the dough and kneed again until fully incorporated.
  5. Add the dried fruit and allow to soak the liquid (can take 12-24 hours).
  6. Put the dough on a lightly floured surface and fold in the dried fruit, orange zest and cinnamon.
  7. Put the dough back in the mixer bowl, cover with cling film and put it in the fridge.
  8. Rest the dough until doubled in size.
  9. Turn the dough onto a lightly floured surface, divide into two and shape for a loaf tin.
  10. Transfer into buttered loaf tins and make a score along the top of the dough. Cover with clingfilm and place in the fridge to prove until doubled in size (this will take approx 12 hours).
  11. Preheat the oven to 200C (fan)/220C (no fan).
  12. Brush the loaves with eggwash and bake for for approximately 30 minutes, at which time the loaves should be dark brown and shiny.

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Making Dough in a Bread Machine and Baking it in the Oven: A Tutorial

As an Amazon Associate, I earn from qualifying purchases.

Preview: If you&rsquove been curious about making dough in a bread machine and baking it in the oven, this post will tell you how to do it and why it&rsquos a good idea. Don&rsquot miss the Oatmeal-Sunflower Bread recipe at the end.

The &ldquoautomatic-ness&rdquo of a bread machine can mess up a loaf when you try to bake it in a bread machine. Maybe we&rsquove all expected too much. After all, a bread machine operates on a timer, not a brain.

Make bread with the DOUGH cycle only, then take control over the shaping, second rise, and baking. Master this skill and you will produce a good loaf of bread almost every time. (Nothing connected with living yeast organisms is 100% predictable.)

Be sure to read to the end to get the recipe for Oatmeal-Sunflower Bread as pictured below. It&rsquos one of my best bread recipes.

No worries if you don&rsquot have a bread machine. You can still make the bread either by hand or with a stand mixer. See the recipe notes.

Oatmeal Sunflower Bread&ndashSee recipe below

[Recipe] Milk and butter enriched bread dough (basic recipe)

This recipe is a bit of a hybrid, using both my sourdough starter for better-tasting results but supplemented with instant yeast for a more consistent rise (my starter is acting a bit lazy). This will yield a small loaf but can easily be scaled up for higher yield. I have successfully used this base recipe for my other enriched bread projects (sausage bun, bread rolls, to name a few). One thing to note is that the recipe, as written, seems to be too small for my stand mixer to knead this properly (using the dough hook attachment) so either knead by hand or scale up the recipe. The part where you incorporate the butter will be very messy but it will eventually result in a sticky dough that is easy to work with.

As mention in the title, this is a basic recipe that can be modified in a number of ways to create different baked goods. This is what I used to make sausage buns, cheese-filled dinner rolls, and even cinnamon rolls (but filled with cinnamon and chocnut mixture). The possibilities are endless.

Enriched sourdough baked in a bread-maker

300 grams All-purpose flour
50 grams Sourdough starter
3 Tablespoons coconut sap sugar (or brown sugar)
200 ml fresh milk (you can use evaporated milk for a more prominent milky taste)
30 grams unsalted butter (softened at room temperature)
1 teaspoon fine salt
1 and 1/2 teaspoons instant yeast

Warm the milk slightly and add the coconut sap sugar and the instant yeast (making sure that the heat is not too much to kill the yeast). Set this aside until you see some yeast activity (some frothing).

Weigh the required all-purpose flour in a mixing bowl. Add in the sourdough starter and the milk-coconut sugar-yeast mixture. Mix until the flour is completely hydrated by the liquid. Knead the resulting dough for a few minutes (around 10 minutes by hand) on a lightly floured surface (I use a silicone mat for this) until the ingredients are well blended. Shape it into a ball and place it back in the mixing bowl and cover with cling wrap. Let the dough rise in a warm spot until double in size.

Place the dough in the kneading surface (silicone mat or lightly floured surface) and punch the dough to deflate the trapped gasses. Flatten the dough on the surface with your hand (or a rolling pin if you prefer) and smear the softened butter all over the top. Sprinkle the salt on the butter. Fold dough over the butter repeatedly and knead until the butter and salt are completely incorporated (it will take time to do this and it will be messy at first especially if you are doing this by hand). The dough will become easier to work with and won't stick to your hands. Test the dough by stretching a portion with your fingers to see if it stretches thinly before breaking (sometimes called the windowpane test - I think it is better to watch YouTube videos on how to do this properly instead of explaining it here).

Do the final shape (in this case I just form it into a ball and place it inside a loaf pan) and do a final proofing. After the proofing, the dough should spring back slowly when poked, leaving a small indent on the surface.

I used a bread-maker for this recipe but for conventional baking, around 150 degrees C thermostat setting with varying time depending on the final shape (I baked mine for 45 minutes in the bread maker) just need to look out for the desired browning. You can brush the top with melted butter if desired.

[Recipe] Milk and butter enriched bread dough (basic recipe) Reviewed by JEP on Tuesday, February 25, 2020 Rating: 5

1 1/3 cups (175 grams) unbleached all purpose flour

1 cup (130 grams) unbleached bread flour

1 3/4 teaspoons (5 grams) SAF Gold Instant Yeast Available on Amazon #ad (Can also use one - 1/4 ounce package (7 grams) active dry yeast. See head note for instructions)

2 tablespoons (25 grams) granulated white sugar

1/4 teaspoon ground cinnamon (optional)

1 teaspoon (4 grams) kosher salt

2/3 cup minus 1 tablespoon (150 ml/grams) milk, at room temperature

4 tablespoons (55 grams) unsalted butter , softened

1 large egg (50 grams), at room temperature

1 cup (150 grams) dried fruits (dark or golden raisins, currants, and/or dried cranberries or cherries)

Tip the flour and salt into a bowl and add the butter. Rub the butter until the mixture resembles fine breadcrumbs. Stir in the dried yeast.

Pour in 300ml warm water and mix into the flour to form a dough. Knead the dough for about 10 mins, either in an electric machine or by hand, or until the dough is smooth and elastic.

Break off about a third of the dough. Shape the larger piece into a ball and place it on a baking sheet. Shape the smaller piece into a ball. Brush a little water on the centre of the larger ball and then place the smaller ball on top. Use a floured finger to press all the way down through the centre of the loaf, as far as possible, so it almost touches the baking sheet. Use the tip of a knife to score lines about 5mm deep through the dough, marking it into 12 wedges.

Cover the loaf with a clean tea towel or a piece of oiled cling film and leave it to prove in a warm place for 45-60 mins, or until it’s doubled in size.

Remove the tea towel or cling film from the loaf and brush with the egg glaze. Bake the loaf in the centre of the oven for 30-40 minutes, until it’s an even, golden colour, and the loaf sounds hollow when tapped on its base.

Comments (20)


Is it a Pullman Loaf pan, the kind with a lid?

13 x 4 x 4 pan = 1.5 # loaves

If you're baking without a lid, midway through baking you can shield the loaf with a loose tent of aluminum foil to prevent it from over browning.

Get a fast read/ instant read thermometer and measure the internal temperature of the bread to test. You're looking for an internal temp of 200 degrees F.


Increase the baking time, not the temperature and as cilantro said just lay a piece of foil over the top if it's getting too brown after 30 minutes in the oven. And check the temperature if you are unsure.

Brioche Bread

If you love butter, you'll live for this brioche bread. This recipe produces two loaves, with each loaf containing a whole stick of butter&mdashso you can imagine how rich each fluffy bite will be.

What kind of yeast should I use?Active dry or instant yeast will both work in this case because we're blooming the yeast in the sponge portion of the dough, the type of dry yeast you use has no impact on the final product.

Can I make this dough by hand? Technically, yes, but the stand mixer will truly make your life 100x easier for this recipe. Because of the extensive amount of mixing that's required to develop the gluten properly and the slow, gradual addition of butter, doing this by hand will result in a very long, very arduous process.

This dough seems very wet and sticky! It is a very moist dough! Enriched with lots of eggs and butter for that insanely delicate crumb and fatty goodness, the dough will be quite sticky in the beginning. This recipe uses large eggs measuring about 54 grams each. If your eggs run even larger, use only 5 eggs to avoid an overly wet batter! Trust in the process and have patience to let the gluten develop fully before adding in the butter.

How do I know when the gluten has developed properly? The windowpane test is often used to check for gluten development. To perform the test, take a small piece of dough and slowly stretch it out in opposite directions: if the dough becomes thin enough to appear semi-transparent before it tears, you're there! You'll have an extra desirable chew in the bread once your dough gets to this stage. If your dough is struggling to pull away from the sides of the mixer, chances are you need to increase the speed on your mixer. Stay nearby the mixer! You might have to hold it in place as it dances across your countertop with vigorous agitation.

How should I add the butter? Slowly and with great patience. The butter addition process should take no less than 10 minutes. If you add the butter in too fast, it will not "emulsify" into the dough and result in an oily, broken dough. It'll still bake off well enough, but do it right and your dough will look satisfyingly smooth, glossy, and plump.

Should I let the dough rest overnight? It's up to you! Generally, more time means more flavor when it comes to food. If you let the dough sit in the fridge overnight, it's basically a slow fermentation that helps it develop a subtle depth of flavor. Because we're already letting some fermentation happen by using the sponge mixture, overnight proofing is not necessary if you're looking to bake right away. Or, if you're like me and love freshly baked bread straight out of the oven, bake one loaf on the day of, and save the other half of the dough to bake for the next day!

Why do I have to shape with letterfold rolls? You don't have to, but I simply love shaping my softer breads like this for an easy pull-apart feature once baked: you won't even need a knife to get a perfect slice of fluffy heaven.

If you've made this brioche, leave a comment below and let us know how you liked it! If you're a bread fiend, check out our sourdough bread recipe as well!

Braided easy egg bread

Pillow-y soft, tender and delicate, enriched with both eggs and butter this braided egg bread is so easy to make it will soon become your go-to recipe. Oh, and it’s perfect for french toast or bread pudding!

Before I say something else, yes, that is a ginormous braid. But that didn’t matter much. We all took a piece after another until the entire loaf was gone. In less than a day!! I’m actually surprised it even lasted that long. It’s so soft and delicate!

When I first took it out of the oven, all I wanted was to look at this beautifully braided bread with a shiny crust. It looked so pretty, too pretty to be eaten. I was under the spell of its magical aroma that took over my house. I wish I could find a way to bottle this aroma and let some out from time to time.

This egg bread is very similar with my 6 braid challah but like 10 times easier.

Just like its name suggests, it’s enriched with eggs and unlike challah it also has butter (you can also use shortening like the original recipe) and milk. A couple of tablespoons of sugar are added for a little sweetness and you mix everything until you have a soft, elastic dough.

You let the dough rest until doubled in volume. Don’t know when your dough it’s ready? Test it!

Divide the dough in 3 and make a braid. Of course you can braid it in 4-5 or even 6 if you prefer. This time I kept it simple. 3 seemed fitting.

Place the braid on a baking sheet and let rise again, while your oven is heating.

I did only few adaptations to the original recipe. As I already mentioned I used butter (one of my BFFs) instead of shortening and since I love the bread aroma so much I used less yeast, allowing the dough to develop the flavors in its long resting time.

Scared of baking with yeast? Don’t be! Read my Baking with yeast tips and you can also find a lot more info on Red Star Yeast website.

Craving more? Sign up for a trEATs affair email newsletter and get all the recipes sent right to your inbox!

Be sure to follow me on social media, so you never miss an update!

Chili Bread Bowl for the Super Bowl

I have to admit that I watch football once a year. The Super Bowl is my kind of game more about food and music, than actual football. Although I do regret missing the Vikings big game this weekend. Everyone gets excited about a good ending. Fingers crossed we will not only be hosting the Super Bowl in MN, but our team will also play a starring role. I know some of you will be disappointed in my laissez-faire attitude, but I really do take the food for this game seriously, so it makes me oddly qualified to write this chili bread bowl post. Among other things I’m making chili in my Crock-Pot, baking crusty rolls and creating these super tasty chili bread bowls. (more&hellip)

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There is something magical about brioche. The combination of butter, eggs, and flour come together to create a soft, fluffy, and flavorful bread that is perfect for both sweet and savory applications.

It’s great for French toast, Croque Madame (or Croque Monsieur), bostock, and more. While many bakeries and supermarkets sell brioche loafs, I find it super rewarding to make brioche from scratch at home.

What is brioche?

Brioche is a classic French yeasted bread known for it’s high egg and butter content.

It’s use of butter and eggs lends to it’s pale yellow crumb and thin golden brown, shiny crust.

Brioche can be shaped as a rectagular loaf, round boule, or in it’s most recognizable form- brioche à tête (a fluted muffin like roll topped with a smaller ball (head) on top).

Is brioche hard to make?

Although a bit time consuming to make, it’s a rather simple process. Much of the “time” is spent allowing the dough to rest and rise.

With the help of a stand mixer, creating the brioche dough is quite easy. And if you are putting in the effort to make one loaf, you might as well double the recipe and make two loaves.

The baked and cooled extra loaf can be wrapped tightly in plastic wrap and stored in the freezer for a month.

What can you use brioche for?

Brioche is essential for a classic Croque Madame (or Croque Monsieur). But in my opinion, brioche slices makes for THE best BLT.

The salty, crunchy bacon with the sweet, juicy sliced tomatoes held together with the buttery brioche is pure heaven.