Olive Oil Brioche

Name: Olive Oil Brioche
Prep time: 20 min
Total time: 55 min
Yield: 1 Loaf (9 x 4-inch)
Ingredients: --- Dough ---; 2½ Cups (375g) Caputo 00 Bread Flour; 4 Teaspoons (12g) Instant Dry Yeast; ⅛ Teaspoon + 1 Teaspoon (7g) Fine Sea Salt; 5 Tablespoons (75ml) Cold Milk; 4 Large Eggs (208g), cold; ⅓ Cup + 1 Teaspoon (71g) Sugar; ⅓ Cup (145g / 160ml) Olitalia Extra Virgin Olive Oil; --- Egg Wash ---; 1 Large Egg (50-55g); 2½ Tablespoons (37g) Water

by Jesse Dodson

Bakery-style olive oil brioche made with Caputo 00 Bread Flour and Olitalia Extra Virgin Olive Oil for a soft crumb and rich flavor.

Prep Time 20min

Bake Time 35min

Rest Time 5–24 Hours

Servings 1 Loaf (9 x 4-inch)

Yield 1 Loaf (9 x 4-inch Loaf Pan)

Cooking/Baking mode keeps your screen active so you can follow along and check off each step as you cook.

Olive Oil Brioche

Instructions

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Olitalia Extra Virgin Olive Oil – 500 ml (16.9 fl oz)

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