About this recipe:Toasted brioche bread or "fette biscottate" is a staple ingredient for Italian breakfast. With a spread of jam, Nutella® or just butter and sugar, this crispy bread is great also with dips, cheese or salami.
Makes: 25 slices
4g instant active dried yeast
90ml warm water
15g caster sugar
450g bread flour
40g soft butter
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Dissolve the yeast in the warm water with the sugar. Let stand for 10 minutes or until frothy.
Sift the flour with the salt in a large bowl, make a well in the centre and pour in the yeast water. Add the soft butter and mix to form a dough. Transfer to a floured working surface and knead the dough until smooth and soft. Cover with a tea towel and let rise for 30 minutes.
Grease and flour a bread loaf tin. Transfer the dough to the tin and make a cylinder, giving the shape of the tin. Cover with the towel and let rise until double in volume (about 1 hour but will depend on the temperature).
Preheat the oven to 180 C / Gas 4.
Bake in the preheated oven for 30 minutes. Remove from oven and let stand on room temperature for 24 hours.
Preheat the oven to 200 C / Gas 6.
Slice the bread and arrange on a baking tray, one close to the other.
Bake in the preheated oven for 15 minutes. Halfway through, flip them so they bake evenly. Switch off the oven and when the temperature goes down to 100 C, bake the bread again with the oven door open. This way, the bread will dry out nicely.
Let cool completely and serve with your favourite jam, chocolate spread or savoury dip. Store in an airtight tin.