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 it I wondered if bread with mint would taste good. Now I found that the mint has merged with the orange nicely, and goes very well with the bread. The taste is refreshing. I like it. It’s suitable for summer.
Yea, summer has come. I want to 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.
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
1 large egg
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