The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Publix Breakfast Bread - Please help me tweak recipe!

AndreaM's picture
AndreaM

Publix Breakfast Bread - Please help me tweak recipe!

Hi all! I'm new to baking and I absolutely LOVE the breakfast bread from Publix. Please see pictures attached to see the official Publix Breakfast Bread.

Meanwhile, I have been using the recipe found here to make my own: http://www.tuscaloosanews.com/article/DA/20101124/News/605316728/TL/

However, my bread ends up huge (too much yeast?) and the "bread to fruit" ratio is greater than I'd like it to be and my bread ends up more dry. I'd like the bread to be smaller and more dense. How do I get that lovely dark brown (not crunchy, but soft) top? Can someone help me tweak the recipe please? There are missing ingredients in the copycat recipe that I would like to include if possible (see below). I would love any help, please and thank you! 

The list of official main ingredients from the Publix Breakfast Bread label from beginning to end are the following:

Flour

Malted Barley Flour (not in copycat recipe, how much would I add?)

Water

Dried Fruit

Prune Filling

Eggs

Yeast

Soybean oil

Sugar

Pumpkin Puree (not in copycat recipe, how much would I add?)

Wheat Flour

Salt

Honey

Vegetable Gum

Pecan Meal (not in copycat recipe, how much would I add?)

Malted Barley Flour again

 

 

 

 

 

 

 

 

Dwayne's picture
Dwayne

Andrea,

It is good that you have a recipe to start from and now you will just be tweaking it until you get the bread that you want.  I have converted your recipe into both weight and volume and have added the Baker's percent.  This will make it easier for people to offer suggestions.  Note:  I have attached an image of my spreadsheet because otherwise the formatting would be all messed up.

Your problem:

  • Bread rises too much: Try reducing the yeast (by 1/4 to start) or the final rise time
  • Bread too dry:  Add more water.  61% Hydration is kind of dry.  If you add 50 grams more of water (3 to 4 TBSP) you will bring it up to about 68%.
  • Bread to Fruit Ratio:  Add or reduce the amount of fruit until you get what you want
  • Missing Ingredients:  Again try some and then after you bake review your notes and make adjustments for the next bake.

Good luck and enjoy your experiments.  Dwayne

 

Lazy Loafer's picture
Lazy Loafer

One of the things that will make the bread more moist is the addition of the suggested canned pumpkin. Don't add too much or it will be really sloppy. :)

Also, before you add any diastatic malt (barley malt), check to see if your flour already has malt, barley malt or amylase listed as an ingredient. If it does, you probably don't have to add any more. And if it doesn't, you just need a tiny bit (like a teaspoon).

AndreaM's picture
AndreaM

You guys are amazing, thank you so much for all of the help! Regarding the pumpkin, yes I'm afraid of adding too much, but I'm not sure what too much would be, do you think adding 1/8 cup or 1/4 cup to start would be ok?

clazar123's picture
clazar123

 

Here is my Pumpkin Brioche recipe. It might be easier to start tweaking here:

http://www.thefreshloaf.com/node/20623/pumpkin-brioche-dough-based-lazy-man039s-brioche

***make sure your pumpkin puree is nice and stick-to-the-spoon thick. Some of the cheaper brands are very watery. Either cook the pumpkin puree down or use as-is and reduce the liquid in the recipe.***

 

I no longer use bread flour-I think it makes bread too chewy. If you want to add prune past or use honey instead of sugar or oil instead of butter, go right ahead. Just reduce the pumpkin to accommodate the prune paste, sub. honey directly or partially for sugar, and sub oil for butter-but I do recommend keeping some butter for flavor. I have made this recipe with all oil. It works but the butter flavor is so delicious. As for pecan meal- I would start by adding 1/4 c-1/2 c.

Bake something delicious and report back!

clazar123's picture
clazar123

I found my final recipe writeup!

PUMPKIN BRIOCHE

Oil

¼ cup

50g

 

Butter

¼ cup

55g

 

Pumpkin(canned)

¾ cup

200g

Puree (canned or homemade needs to be thick-not   pourable)

Milk

½ cup-minus 2 tbsp

90g

Almond and soy milk works well

Eggs

2

----

 

Bread Flour

3 cups

550g

 

Sugar

¼ c

50g

 

Yeast

2 ½ tsp (1 packet)

7g

??check amount

Salt

1 ½ tsp

7g

 

Add all ingredients to mixer and mix 10-20 minutes until dough silky. Scrape often.

Suggested filling: reserve some canned pumpkin and mix with cinnamon sugar.

Great as pumpkin cinnamon rolls!

 

 

Here is the first page with my Lazy Man's Brioche recipe from FloydM (our host on this wonderful website):

***USE THE EGGWASH FOR THAT SHINY LOOK***

Lazy Man’s Brioche        Makes 12 buns-3 oz dough each
 

INGREDIENT

AMOUNT

GRAMS

 

Bread flour

3 ¼ cups

500g

 

Salt

1 to 1 ½ tsp

5g-7g

 

Yeast

4 tsp

15g

Use 2-3 and let raise longer

Sugar

¼ cup

50g

 

Milk/Cream/Almond/Soy

1 cup

250g

 

Eggs

2 large

 

 

Butter

1/2 cup (1 stick)

113g

Can sub 1/3 c oil and ¼ cup butter (1/2 stick)

 

 For chocolate dough brioche: Add 1 serving packet instant coffee and 4  pouches pre-melted cholcolate (equiv to 4 squares) and increase sugar by 20g or ¼ cup
Filling=1/2 cup chocolate chips (optional) (Chocolate chips and solid choc re-hardens after baking-kind of a chunk.) =Can be stuffed with anything sweet or savory(Indian? BBQ pork?)

=Other ideas: Jam-1 tbsp, Chocolate ganache, White cho with orange marmalade, Almond filling, Any pie filling, Add pannetone fruit and flavor? 

Egg Wash
1 egg
a pinch of salt
a teaspoon water

Add all of the ingredients to your mixer and mix it until the dough becomes silky. This takes a long time, somewhere in the 10-20 minute range (I think I did around 15). If the dough sticks to the sides or the paddle too much, take breaks and scrape the dough back down into the bowl.

When it is well mixed, shape the dough into a ball and place in a greased bowl. Cover and let rise until doubled in size, approximately 1 hour. Degas the dough and allow it to rise a second time, for another hour or so.

Cut the dough into 12 pieces (I used the scale and weighed them out at 3 ounces each). Shape the dough into balls. This fits a large muffin paper very well. If you want to fill them, do so here by placing the chocolate chips on them before pinching them closed. Make sure they are sealed!

Place the dough balls seam side down in brioche pans or muffin tins. Cover loosely and allow to rise until doubled in size and well above the pan, approximately 45 minutes.

While they are rising, make the egg wash and preheat the oven to 365.

Brush the brioche gently with egg wash before putting the pans near the middle of the preheated oven. Bake the brioche for 10 minutes then rotate the pan. Bake them another 10 minutes or until they appear to be done. If your pans were greased well, you should be able to shake the brioche out of the pan while they are still hot. Be careful if the eggwash spilled onto the pans though, because the cooked egg will "glue" the brioche into the pans. I had to gently break through the eggwash with a knife before I could get a few of my buns out of the pans.
 

 

lanetterm's picture
lanetterm

 Ive recently moved to New England but spent 40 years of my life in Florida.

Sigh, how I miss Publix. 

Their bakery was better than most stand alone bakeries.

Please let us know how this works out. I would love to make this.

 

AndreaM's picture
AndreaM

Hi all! I tweaked the recipe this weekend and the results was INCREDIBLE! It was exactly what I was hoping for. Moist, tender, with a soft crust. I'm over the moon and this will now become a staple in our home! 

Here is my recipe!!
https://www.copymethat.com/r/pid0Iwg/publix-fruit-and-nut-breakfast-bread-cop/

Thank you everyone for your help and advice! :)