Sweet Potato Brioche
jamiegeller.com · 2011
Get the method at jamiegeller.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More yeast than 95% of recipes: 3.6% of the flour weight against the typical recipe's 1.4%, about 2.5 times as much.
- Egg in the middle half of recipes: 31% of the flour weight against the typical recipe's 40%.
Ingredients (10)
- 1/2 cup warm water≈ 119 g
- 2 1/2 tablespoon instant dry yeast≈ 23 g
- 1 egg≈ 50 g
- 1 1/8 cup bread flour≈ 143 g
- 1/3 cup granulated sugar≈ 67 g
- 3 eggs≈ 150 g
- 2 teaspoon salt≈ 12 g
- 4 cup bread flour≈ 508 g
- 1 cup or 1 medium sweet potato (cooked, see above note)≈ 150 g
- 1 cup or two sticks parve margarine≈ 227 g
flour 651 gbatter 1448 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 217 recipes. Shaded: the middle half. Tick: the median.
- Butter35% · 47th percentile · median 36%
- Egg31% · 33rd percentile · median 40%
- Sugar10% · 32nd percentile · median 14%
- Milk or water18% · 32nd percentile · median 25%
- Salt1.8% · 66th percentile · median 1.4%
- Yeast3.6% · 96th percentile · median 1.4%
Oven
- Temperature
- 425°F / 220°C
- median 350°F
- Time
- 30 minutes
- median 30 minutes
Keep exploring
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Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.
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