May 24, 2017

Ginger Brioche Bread Bread

Ginger Brioche Bread Recipe


Ginger Brioche Bread Recipe


This decadently rich buttery sweet Ginger Brioche Bread Recipe is so good on its own that it doesn’t even need a spread; however, sometimes I just do it anyway.

Although this one is definitely on the “naughty list” when it comes to nutrition, it is certainly well worth the time and effort on treat day.

Use some good stem ginger and add as much or as little depending on your preference. If I’m eating the Brioche bread with a soup I tend not to add so much ginger but if I’m eating it on its own I pack it full for a delicious treat…..heaven.

I am pretty sure the French never included ginger when they invented this delicious delight but adding it makes a definite improvement.

I hope you enjoy it too.


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Ginger Brioche Bread Recipe
Prep Time
3 hrs
Cook Time
40 mins
Total Time
3 hrs 40 mins

Ginger Brioche Bread Recipe This decadently rich buttery sweet Ginger Brioche Bread Loaf is so good on its own that it doesn’t even need a spread

Course: Side Dish
Cuisine: French
Keyword: bread recipe, brioche bread recipe, brioche recipe, easy bread recipe, french brioche, ginger bread, ginger bread recipe, sweet bread recipe
Servings: 8
Calories: 189 kcal
  • 300 g/ /10.5 oz strong white flour
  • 30 ml/1 fl oz full-fat milk
  • 2 large eggs
  • 30 g/1 oz sugar
  • 6 g/0.2 oz salt
  • 6 g/0.2 oz fast action yeast
  • 90 g/3 oz butter cold and cubed
  • 50 g/2 oz stem ginger
  • 30 g/1 oz raisins
  • For the egg wash;
  • 1 egg
  • 4 g/0.2 oz salt
  • 10 g/0.5 oz sugar
  1. Place flour, milk, eggs, sugar, salt and yeast into a mixer with a dough hook attachment and mix until the dough comes together (approx. 5 minutes)
  2. Kneed using the dough hook or by hand until the dough has an elastic consistency (approx. 4 minutes)
  3. Reduce the mixer speed to low
  4. Gradually add the butter a cube at a time and wait until it is completely incorporated into the mixture before adding the next piece
  5. Once the butter is fully incorporated kneed for a further 10 minutes then place in a well-oiled bowl and prove at room temperature for 40 minutes – Refrigerate for at least 2 hours or overnight in you have the time
  6. Grease your bread tin with oil or butter and shake some flour around the inside to prevent the bread from sticking
  7. Lightly flour your surface and roll the dough into a long length so it is three times longer than the tin
  8. Finely chop the stem ginger and scatter it along the length of the dough along with the raisins
  9. Fold the bread inwards at two points so the ginger and raisins are sealed inside and press down the edges then turn the edges underneath so the top is smooth
  10. Cover the tin with cling film and allow to prove for a further 2 hours
  11. Pre-heat oven to 190c / 375f / gas mark

  12. Combine all of the egg wash ingredients, remove the cling film and brush lightly over the bread
  13. Cook in the pre-heated oven for 40 minutes
  14. Allow to cool on a wire rack…then slice

I hope you enjoy this special treat.  Why not check out our Brazilian Prawn Soup Recipe.

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Author:Sandra McEwan

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