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Lean Brioche Substitute recipe

A basic bread that’s nowhere near as richand buttery as brioche, but will do if you’re trying to cut backon fat and cholesterol.

Recipe: Lean Brioche Substitute

1 (1/4-ounce) package active dry yeastor 2 1/2 teaspoons
1/2 cup warm water
2 1/2 cups all-purpose flour
1/4 cup powdered milk
2 tablespoons granulated sugar
1 tablespoon butter, softened
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil

  • Dissolve yeast in warm water (105°Fto 115°F / 40°C to 45°C).
  • In a large bowl, combine flour, powderedmilk, sugar, butter and salt. Make a well in the center and addeggs and oil; mix well. Stir in yeast mixture and mix until adough forms. Sprinkle flour on a work surface and knead doughfor a couple minutes, or until soft and elastic. Place in a lightlygreased bowl, turning once to coat and cover with a towel. Allowto rise in a warm place until doubled in size, about 1 hour.
  • Grease a 9 x 5-inch loaf pan.
  • Punch dough down and knead for 1 minute.Flatten into a 12-inch long rectangle and roll up firmly. Placein prepared loaf pan and allow to rise in a warm place untildoubled in size, about 1 hour.
  • Meanwhile preheat oven to 350°F (175°C).
  • Brush top with a mixture of egg whiteand water, if desired.
  • Bake 25 to 30 minutes, or until top isgolden brown.

    Makes 1 loaf.


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