Orange and Mint loaf

Orange and Mint loaf

Richard Bertinet is famous for baking some delicious loaves and this recipe is no exception. Here is a recipe that makes a delicious breakfast loaf and that will be a treat for all friends and family. Enjoy 

Richard Bertinet's Orange and Mint Loaf

Photo by Jean Cazals from Dough by Richard Bertinet (Kyle Books) 

This dough is a cross between brioche and white bread that belongs to the family of ‘milk doughs’. I love it because it isn’t too sweet, yet it is sweet enough to carry the likes of chocolate, and although it is enriched with milk and butter, it isn’t so rich that you couldn’t use it, in its basic form, to make a brilliant tuna sandwich or croque monsieur.


250mls full fat milk (if possible weigh your milk – use 250g – it is more accurate)

15g yeast (fresh if possible)

60g unsalted butter at room temperature

500g strong bread flour
10g salt
1 large egg
40g caster sugar


You will need:


Milk pan

Mixing bowl or mixer

Plastic scraper

Tea Towel

Baking stone or heavy baking tray (if baking immediately)


To prepare

If baking straight away, put a baking stone or heavy baking tray into the oven and pre-heat it to 220°C.


To make the dough
1.   Pour the milk into a pan and warm gently until it is about body temperature – it should feel neither warm or cold when you dip your finger into it  (You can use a microwave to do this if you prefer).

 2.   If you are using a mixer with a dough hook, rub the yeast into the flour (or mix in if using dried yeast) then rub in the butter.  Add the remaining ingredients.  Mix on the slowest speed for 2 minutes and then on the next speed up for a further 5 minutes.  You may need to stop the mixer from time to time to scrape the dough from the hook and return it to the bottom of the bowl to ensure that it mixes evenly. 

 3.   Remove the dough from the mixer and finish working by hand a few times.


Orange and mint loaf


I first made this when I was experimenting with a marmalade bread and butter pudding made with a dash of Grand Marnier. Instead of using brioche as a base, I wanted to try a more unusual bread that would really carry the flavour. From the starting point of orange, I tried infusing the dough with mint. The flavour was fantastic, so I tried toasting the bread and serving it with a pot of fresh minted butter – and it was even better. I’ve also toasted it at breakfast time with scrambled eggs and crispy bacon. The bread keeps well for several days, and then, if you have some left, you could use it to make the marmalade and Grand Marnier bread and pudding, which kicked off the idea for the bread in the first place.


Makes 2 large loaves

20 minutes preparation

2 hour resting

1 and a half hours proving

30 minutes baking


You will need


zest of 2 large oranges

1 tbsp Cointreau

1 batch of sweet dough (made with milk infused with a bunch of fresh mint

1 egg for an egg wash

flour for dusting


mixing bowl

plastic scraper

lightly greased baking tray


To prepare


Mix the orange zest with the Cointreau

Pre-heat the oven to 210°C.


To make

 1.   Make the dough in the usual way, but infuse the milk with a bunch of mint first by warming it through over a low heat, then taking the pan from the hob and leaving it to infuse for 1 hour before straining

 2.   After the dough has rested, with the help of the rounded end of your scraper, turn it out onto your work surface so that the smooth, risen side is underneath. 

 3.   Flatten the dough out with the palm of your hand to a square shape and then spread the orange zest mixture all over it, pushing in with your fingers to work it into the dough.  Fold one corner into the centre, then overlap with the opposite corner, and repeat with the remaining two corners to make a round again. If the dough is too sticky to handle, use a very small amount of flour to make it more manageable. 

 4.   Lightly flour the bowl that the dough was resting in.  Return the dough to the bowl and leave to rest for a further hour.

 5.   With the help of the rounded end of your scraper, gently turn the dough out onto a very lightly floured work surface and divide into 2 equal portions.  Mould each into an oblong loaf shape and place on a lightly greased baking tray.  Brush with a little egg wash. Leave to prove for 11/2-13/4 hours depending on the temperature of your kitchen.  The dough is ready to bake when it is just less than double its originally volume and is springy when prodded with your finger. 

 6.   Brush again with a little egg wash.  Using a pair of scissors held at 45° to the surface, make cuts along the length of each loaf Put into the oven and bake at 210°C for the first 2 minutes then turn down to 190°C for a further 20-30 minutes until the loaf is a rich golden brown colour. 


For the freezer:

The loaf can happily be frozen, warpped in freezer bags. and kept for several months. 

This is definately a loaf worth baking. For more delicious and wonderful recipes, go to bertinet website 

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