RECIPE FOR : BRIOCHE BREAD

RECIPE NO. : 17 QUANTITY PRODUCED : PORTION SIZE : NO. OF PORTIONS PRODUCED: COST PER PORTION :
QUAN 1000 140 30 75 200 500 500 10 NO. OR WT. UNIT Gms Gms Gms Gms Ml Gms Gms Gms Flour Castor salt Fresh yeast Milk Eggs unsalted Improver format INGREDIENTS UNIT COS T TOTAL COST

PREPARATION AND SERVICE

Add all ingredients except butter make a smooth dough add the butter at end & beat on fast speed until the dough leaves the sides of the bowl rest dough over night in the chiller. 2. Make brioche shape , egg wash & bake at 220
1.