Ingredients
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LOAD SIZE S
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2 1/4 tsp (4.2g) dry yeast
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250g strong white bread flour
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1/2 tsp salt
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40g caster sugar
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Zest of 1 lemon
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2 large eggsapprox. 110 g total, room temperature
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100ml whole milkroom temperature
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80g unsalted buttersoftened, cut into small cubes
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50g shelled pistachios
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50g white chocolate chipsor chunks
Directions
A rich, buttery brioche swirled with zesty lemon, studded with creamy white chocolate and crunchy pistachios—perfect for slicing, toasting, or turning into French toast.
Ingredients
LOAD SIZE S |
|
| 2 1/4 tsp (4.2g) dry yeast | |
| 250g strong white bread flour | |
| 1/2 tsp salt | |
| 40g caster sugar | |
| Zest of 1 lemon | |
| 2 large eggs | |
| 100ml whole milk | |
| 80g unsalted butter | |
| 50g shelled pistachios | |
| 50g white chocolate chips | |
Steps
|
1
|
Insert the kneading blade into the bread pan. |
|
2
|
Add yeast to the bottom of the pan. Top with flour, salt, sugar, and lemon zest. |
|
3
|
Add eggs and milk. Place butter on top (do not mix). |
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4
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Insert the pan, close the lid, and select Menu 6 – Brioche. Choose Medium crust. |
|
5
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When the machine beeps (sign to add in additional ingredients), open the lid and add chopped pistachios and white chocolate. Close the lid and continue. |
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6
|
Once the baking cycle is complete (about 2 hr 40 min), carefully remove the bread pan using oven gloves. Let the loaf rest for 10 minutes, then turn it out onto a wire rack to cool completely. |
|
7
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Cook’s Note: |
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