This is a delicious loaf from a recipe by Richard Bertinet. The crumb is very soft and moist, enriched, and has a hint of refreshing orange and mint flavor. Before making the bread I was afraid the mint flavor would be too strong for my taste. In fact the mint has merged with the orange nicely. You’ll not taste a distinctive flavor of it. I like this slight additional refreshing flavor. Suitable for summer.
Yea, summer has come. I will make more soft bread or breads with fruits in the coming days. Something more citrus, appetizing and colorful. : )
Love these little cuts on the crust.
Tender!
Recipe adapted the book “Dough” by Richard Bertinet. For steps please follow Gourmet.com .
Makes 1 loaf
Basic Sweet dough
125g full fat milk
7g commercial yeast
250g strong bread flour
30g unsalted butter at room temperature
20g caster sugar
5g salt
1 large egg
Addition
1/2 brunch of fresh mint (I used 3 sprigs)
Zest of 1 large orange
1/2 tablespoon Cointreau
1/2 egg beaten with a pinch of salt for an egg wash
Flour for dusting
A little butter for greasing
Beautiful loaf! I love the color of the crust and the little indentations on top. They remind me of the “pains brioché” of my childhood. The flavor must be like nothing I ever had though. I need to try it! Thanks for the inspiration.
Is “pains brioche” the same as “brioche”? This bread is similar to brioche, soft ,buttery and the crust is flaky. Not as buttery as brioche though.