Ingredients
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LOAF 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. Designed for our mini breadmakers SD-PMC100/101 and SD-PN100.
Ingredients
LOAF 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
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Insert the kneading blade into the bread pan. |
|
2
|
Mini Breadmaker with dispensers (SD-PMC100/101): Add the dry yeast to the yeast dispenser and the chopped pistachios and white chocolate chips to the raisin/nut dispenser. The breadmaker adds both automatically at the right moment. Mini Breadmaker without dispensers (SD-PN100): Add the dry yeast first, straight into the bottom of the bread pan. Keep the chopped pistachios and white chocolate chips to one side — when the machine beeps and the hands symbol appears, open the lid, add them to the dough and close the lid to continue. |
|
3
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Add the flour, salt, sugar, and lemon zest into the bread pan. Then add eggs and milk. Place butter on top (do not mix). |
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4
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Insert the pan and close the lid. Mini Breadmaker with dispensers (SD-PMC100/101): Select Menu 27 – Brioche. Choose Medium crust and press start. Mini Breadmaker without dispensers (SD-PN100): Select Menu 6 – Brioche. Choose Medium crust and press start. |
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5
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For Mini Breadmaker without raisin/nut dispenser (SD-PN100) only: 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
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Once the baking cycle is complete, 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. |
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7
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Cook’s Note: |
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