Molen de Hoop Brioche Mix 500 g
This mix isideal forcreating soft, sweet white-wheat briochethat resembles cake more than traditional bread. Brioche originated in France and has become a popular festive treat in the Netherlands. The mix can also serve as a base for sugar bread.
About Molen de Hoop
Molen de Hoop is a tall windmill built in 1850 by H.B. Meyer and acquired by the Pijnappel family just two years later. The mill has remained in family hands ever since. In September 2014, Jan and Henriëtte transferred the expanded business, Grutterij-Molen “De Hoop” in Oud-Zevenaar, to the current managers:
Frits manages the milling and accounting, while Maaike oversees day-to-day operations and curates specialty and gift items. Though demanding, the work feels more like a labor of love for the family, and together they keep the mill’s wheels turning.
Today, Molen de Hoop supplies premium flours, meals, bread mixes and cake mixes that are popular with hobby and professional bakers alike, and are widely available through Baktotaal.
This versatile non-stick baking mat offers even heat distribution and effortless release for everything from delicate pastries to sturdy breads. Crafted for both home bakers and professionals, it provides a durable, easy-to-clean surface that eliminates the need for excess flour or oil.
For bread machines, simply combine 500 g of your chosen mix with approximately 300 g of water and 5 g of instant yeast, then follow your machine’s basic white-bread setting.
Add 500 g of mix, approximately 300 g of water and 5 g of dry yeast to your bread machine.
Method
1. Add all the ingredients to your bread maker.
Set the machine to a quick cycle or to the sweet-bread setting.
Baking bread in the oven (without a bread maker)
Follow the same ingredient ratios and instructions outlined above for bread-machine baking.
This versatile non-stick baking mat offers even heat distribution and effortless release for everything from delicate pastries to sturdy bread loaves. Crafted for home and professional kitchens, it provides a durable, easy-to-clean surface that eliminates the need for excess flour or oil.
1. Start with all ingredients at room temperature (20–25°C). If needed, adjust the water temperature using this formula: desired dough temperature × 3, minus the flour temperature, minus the room temperature.
2. Gather the flour, yeast and a portion of the water to form a dough ball, reserving the remaining water for later.
3. When the dough is cohesive, add the margarine (if called for in your recipe).
4. Knead the dough vigorously by pressing it with your palm on the work surface, folding it back together, and repeating until the gluten network develops. Avoid stainless-steel surfaces, as they can chill the dough; instead, use a wooden board if needed.
Kneading takes about 5–10 minutes by hand, or less with a powerful food processor.
6. The dough is ready when it feels elastic, dry, and smooth. Gently stretch a small piece; if it forms a thin, transparent membrane (the “windowpane” test), you’ve kneaded enough.
7. Shape the dough into a tight boule with a smooth surface, then let it rise for about 30 minutes in a warm (20–25°C) spot. Cover the dough with plastic wrap or a lightly damp tea towel during all rising stages to guard against chill, drafts and moisture loss.
8. After 30 minutes, gently deflate the dough, then shape it into a rough rectangle with a rolling pin so it is about twice as long as your bread tin. Fold each end toward the centre, then roll up the loaf tightly from top to bottom. Roll it up tightly from the top toward the bottom, then set it in the loaf pan, seam side down.
9. Let the dough rise for another 40 minutes, then transfer it to a preheated oven at 200°C/220°C. Create steam by spraying a little water on the oven floor just before closing the door.
10. After 35–40 minutes, the loaf should be evenly golden brown; if not, adjust the oven shelf position or temperature for the next batch.
11. Once removed from the oven, immediately transfer the loaf to a cooling rack.
12. The bread is done when it sounds hollow when tapped on the bottom.
* Please note that the nutritional information provided for the mix alone does not reflect the final loaf, as additional ingredients are incorporated.
Specifications
