Ko-Bo: Maple Brioche Loaf

Before, I made stick danish loaf with 6x6x20cm loaf tins which I bought in Japan.

I quite like them. I can make small size slices. It is perfect for tea time snack size.

I like maple syrup. When my friends go to Canada, I ask them to buy maple syrup for me. But it never work....they give me maple syrup flavour cookies.
One day I want to go Canada, then I want buy good quality one.
Anyway, I buy the maple syrup by myself at the supermarket or international food shop.

It is first time to bake something with maple syrup. I have used it for pan-cake lots of times.
I put it into the brioche dough.

It has golden brown color crust and brownish soft crumb.
It smell rich butter maple aroma. It is better to have toast and extra maple syrup.

Maple Brioche Loaf

(make 2 of 6x6x20cm loaf)

250g Bread flour

4g Dried Yeast

4g Salt

60g Maple syrup

1 Whole egg

1 Egg yolk

70cc Milk

Unsalted Butter 70g

Egg wash

1. In the mixer or bread machine, combine all ingredients except butter. Mix it 10 minute till it becomes smooth and elastic. Then add butter and knead it for 8 minutes until combine butter well.

2. Put it into the container, then proof it at warm place (30℃) for 30 minutes.
Wrap it with plastic wrap. Put it into the fridge (4℃) for overnight or 8 - 12 hours.

3. Pour the dough onto floured counter, then deflate it, knead briefly.

Divide it into 8 pieces, preshape them into rough balls and rest it with cover for 20 minutes.