Public recipe with member extras
Camel Milk Brioche Loaf
An ultra-tender, enriched yeast bread relying on camel milk's fine fat structure for a soft crumb.
Breads, Rolls & Flatbreads · Weekend Baking Project · Holiday Gifting
What you need
Ingredients
- 3/4 cup Warm Camel Milk (110°F)
- 2 1/4 tsp Active Dry Yeast
- 1/4 cup Sugar
- 3 1/2 cups Bread Flour
- 1 tsp Salt
- 3 Eggs
- 10 tbsp Butter, softened and cubed
- 1 Egg beaten with 1 tbsp Water, for egg wash
Method
Instructions
- Combine the warm camel milk, yeast, and 1 tablespoon sugar; let sit until foamy, about 5 minutes.
- Add the flour, remaining sugar, salt, and eggs, and knead on low for 5 minutes until shaggy.
- Increase speed slightly and add the softened butter a few cubes at a time, kneading about 10 minutes total until smooth and elastic.
- Cover and let rise until doubled, about 2 hours, then shape into a loaf and proof 1 hour more.
- Brush with egg wash and bake at 350°F for 30 to 35 minutes, until deep golden.
From The Complete Camel Milk Compendium by Aunesty Janssen
The complete recipe is free
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