Name: Brioche Bread with Apple & Berry Jam
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Ingredients: 300 g strong flour; 2 teaspoons easy blend yeast; 75 g unsalted butter; 75 ml skimmed milk; 2 eggs; 3 tablespoons SPLENDA® Granulated; 4 eating apples, peeled and diced; 350 g fruits of the forest; Juice of a lemon; 3 tablespoons SPLENDA® Granulated

Brioche Bread with Apple & Berry Jam

Makes8 servings
Prep Time40 min
Cook Time40 min
Total Time1 hr 20 min
Calories272
Made withSplenda Granulated Sweetener

Ingredients

For the brioche

300 g strong flour
2 teaspoons easy blend yeast
75 g unsalted butter
75 ml skimmed milk
2 eggs
3 tablespoons SPLENDA® Granulated

For the conserve

4 eating apples, peeled and diced
350 g fruits of the forest
Juice of a lemon
3 tablespoons SPLENDA® Granulated

Nutrition Info Per Serving
% Daily Value*
Energy272 kcal348.72%
Total Fat10.00 g12.82%
of which saturates5.00 g1.82%
Total Carbohydrate40.0 g14.55%
of which sugars11.50 g4.18%
Salt0.00 g0%

Instructions

1

Base line a 900 g loaf tin. Place the flour, yeast and the Splenda Granulated in a bowl and stir together.

2

Gently melt the butter then pour in the milk. Warm until it is tepid. Whisk the eggs and reserve about a tablespoon of it. Stir the rest of the egg in to the milk. Stir this mixture into the flour until you have a lovely, soft dough. Knead on a lightly floured surface for 4-5 minutes.

3

Shape the dough in to a log the length of the tin then lay it in. Place in a warm place for around an hour until it has at least doubled in size.

4

Preheat the oven to 180°C. Brush the brioche with the reserved egg then bake for 25-30 minutes until golden. The loaf should sound hollow when tapped.

5

For the conserve, place the apples into a pan with the lemon juice and 2 tablespoons of water. Cover and cook for around 10 minutes until the apple is starting to break up. Help it along by crushing it with the spoon!

6

Stir the fruits through the apple and cook for a further minute or so. Add the Splenda Granulated mixing it in well then leave to cool.

7

Slice the brioche and serve with the conserve. The brioche is lovely toasted too!

Made with