May 24, 2017

Ginger Brioche Bread Loaf

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Ginger Brioche Bread Loaf


This decadently rich buttery sweet Ginger Brioche Bread Loaf 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.



Ginger Brioche Bread Loaf


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


  • 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)
  • Kneed using the dough hook or by hand until the dough has an elastic consistency (approx. 4 minutes)
  • Reduce the mixer speed to low
  • Gradually add the butter a cube at a time and wait until it is completely incorporated into the mixture before adding the next piece
  • 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
  • Grease your bread tin with oil or butter and shake some flour around the inside to prevent the bread from sticking
  • Lightly flour your surface and roll the dough into a long length so it is three times longer than the tin
  • Finely chop the stem ginger and scatter it along the length of the dough along with the raisins
  • 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
  • Cover the tin with cling film and allow to prove for a further 2 hours
  • Pre-heat oven to 190c / 575f / gas mark
  • Combine all of the egg wash ingredients, remove the cling film and brush lightly over the bread
  • Cook in the pre-heated oven for 40 minutes
  • 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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