There is nothing better than waking up to the smell of fresh bread, well actually there is, waking up to the smell of fresh double chocolate chip brioche loaf it’s much much sweeter than fruit bread’s that I have made before and with the double chocolate chips in is fantastic still warm with butter on it. Using the Sage Appliances Custom Loaf Pro I decided to have it a test of some of the settings and share this delicious recipe with you are that same time.
Fresh bread in the morning either means using a recipe that has a long proving period or getting up incredibly early neither of which I’m very good at but bread makers with a delay setting make it easy to set for the bread to be ready and fill the house with the smell of the bakers as you wake up. Although the kids tend to have wholemeal bread for breakfast sometimes it is nice to have a little decadent treat brioche which is a traditional French bread made with eggs, milk and butter so much richer than a normal loaf but it’s always been one that I can only make in the summer because with the proving time needed and keeping the ingredients at the right temperature it’s been a bit of a disaster. Using some of Heston Blumenthal’s bread making tips (after the recipe I will sharing them with you) and my own recipe I decided that it was something that I could master and it was so easy to do. This recipe will also work by hand but the room does need to be warm.
Ingredients for Double Chocolate Chip Brioche Loaf
This recipe is ideal for use in a bread maker if you were to make it by hand then reverse the order and add in the wet ingredients last.
150ml Warmed Semi-Skimmed milk
3 eggs at room temperature
75g of melted butter
1/2 teaspoon of salt
300g strong white bread flour
1 1/4 teaspoons fast acting yeast
3 tablespoons white chocolate chips
3 tablespoons milk chocolate chips
Double Chocolate Chip Brioche Loaf
The recipe is based on the Sweet setting for a 0.75kg loaf in the Sage Appliance Custom Loaf Pro and using the collapsable paddle.
One of the key things with the recipe is that all of the liquids – so the milk, melted butter and eggs need to be warm not hot and not cold straight from the fridge. I started off by melting the butter in the microwave (you could easily melt in a pan as well). Taking it 10 seconds at a time until the butter was melted.
Then I repeated the process with the milk so that it was warm, at the moment we keep our eggs in the fridge -knowing that these would be cold I took them out and let the adjust to room temperature the morning before making the loaf as they would then not affect the proving process.
Adding the eggs, milk and butter together mix well – you may need to reheat the mix a little in which case return to the microwave for 10 seconds ensuring that it is hand hot.
Pour into the bowl of the bread maker and add the sugar and salt. One of the top tips from Heston Blumenthal is
When mixing the ingredients, it is important not to add the salt and the yeast together. Salt can stop the yeast from fermenting. Salt and yeast can be added at different steps when making the dough.
Adding the flour next means that there is a barrier between the salt and the yeast and your bread will rise. Before adding the flour especially with a liquid dough like this will be another top tip from Heston Blumenthal will ensure that you have a smooth dough
When working with wet doughs such as brioche burger buns, it is very important to sift all of the dry ingredients. This will help avoid any lumps in the ingredients in the dough.
So sift that flour and all into the bowl to make the barrier then add the yeast. At this point start the bread maker and add the chocolate chips to the automatic fruit and nut dispenser. If you are using this recipe to make by hand or in a different bread maker then it will be after your first proving of the dough.
Once finished remove from the bread maker and leave to cool a little – slice and serve with butter. If wrapped in wax paper the bread will not stale and you can then serve lightly toasted for breakfast on another morning.
Tips from Heston Blumenthal on Bread Making
I love baking bread but I have my fair share of failures as well as successes – the fabulous Heston Blumenthal who uses science in his cooking has some top tips for bread making to make your failures less – I’ve shared two above in the recipe that I used to create the perfect Double Chocolate Chip Brioche Loaf.
- Bread and pastry all begin with dough. But what makes them so different? The key here is liquid, temperature and relaxation (and I am not talking about relaxing at the pub with a pint!). Liquids such as water react with gluten proteins in the flour to make the dough more elastic. Hence adding water to flour, as well as kneading, will promote elasticity in the dough – also known as gluten development. This is great when creating bread.
- A pre-ferment containing just flour, yeast and water will help add flavour and texture to the bread. Most pre-ferments take approximately 24 hours. Once comfortable with this method, some ingredients can be substituted for added flavour.
- Excess flour is an issue when shaping or balling the bread dough. While working on the Burger recipe for In Search of Perfection 2, I found that a little water on the bench helps shaping the dough as it gets a bit of traction with the surface of the table or board.
- Baking is a science – each ingredient has a particular reason for being part of the recipe – more than just flavour. It is important to accurately measure the quantities of each of the ingredients.
- When using freeze-dried yeast, adding lukewarm water to a bowl and the yeast with a little sugar will help kick start the fermentation process.
More Bread Recipes from us
Have you tried the double chocolate chip brioche loaf recipe and loved it – check out some of our other bread recispes. Ideal for families and even cooking with kids.
Easy Bread Dough – ideal for hand making bread with kids
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We were provided with a Sage Appliances Custom Loaf Pro to use and review as well as to create the recipe featured here. All images used and words are our own, please see our Disclosure Policy for more information.
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