Brioche Loaf by Zineb Hattab

Bloom the dry yeast with the luke warm milk and incorporate using a whisk or spatula.

Sift the white flour into the bowl of a stand mixer, then add the sugar and stir to make sure they are both well incorporated. 

In a separate bowl, mix all wet ingredients together; the bloomed yeast, apple puree and oil, and mix until as homogenous as possible.

Slowly add the wet ingredients to the dry in the stand mixer and mix until together.

Change to a kneading hook and continue to knead all the ingredients for ten minutes, during which time mix in the salt.

Eggless wash

While the mixture is kneading make an eggless egg wash with a mix of maple syrup and milk.

Prepare your mould

Spray into every corner of your loaf mould with vegetable oil, then lightly dust with flour, ensuring all of the inside is covered.

After ten minutes of kneading time, let the dough have its first bulk fermentation in a lightly oiled and covered bowl. Leave it in a warm place, until doubled in size.

Knock back the dough and then shape into a loaf and place in your greased loaf tin, then brush with maple syrup glaze.

Let the brioche prove until +75% of the initial size and place it back in a warm oven at 40 degrees or under a warm lamp.

Brush the loaf once again with the maple syrup glaze, and bake in the middle of your oven at 190° for 30-40 min.

Remove the loaf from the oven and give it a final brush of maple syrup, then allow to cool a little before removing from the mould.

Leave the finished loaf to cool on a wire rack for at least 3 hours, until cool to the touch, before slicing.