Monday, July 25, 2011

Baking: Brioche


After coming back from the States I craved some homemade bread. The bread in the US seemed sweet no matter if it was a white dinner roll or burger bun. Ironically enough this brioche recipe has very little sugar, despite being what I think of as a dessert bread. To be honest I quite enjoyed the less sweet verison.

This is my favourite bread to make french toast from, so that is excatly what I did with mine!

2 Heaped Teaspoons Sugar
2 Teaspoons Dried Activated Yeast
1/4 Cup Water, Warm
4 Cups Flour
1 Teaspoon Salt
1 Cup Milk, Warm
3 Eggs, Lightly Beaten
150g Butter, Softened
1 Egg Yolk, Beaten

1. Place sugar, yeast and water in a large bowl and leave for five to ten minutes.

2. Add milk, eggs and salt to water mixture, then half mix in flour.

3. Add butter and mix until just combined.

4. Turn out onto floured surface and  kneed until fully butter combined into mixture.

5. Place in a oiled (I use baking spray) glass/cermanic bowl and leave in a warm place for at least an hour.

6. Lightly knock down the dough and place in a oiled loaf tin to bake (or you can divide recipe by 12 and place into individual brioche moulds).

7. Allow to rise again, for at least 30 minutes in a warm place.

8. Brush the top with egg yolk.

9. Bake in a 180C oven for approximately 30 minutes, until just firm and a crust has formed (if making individual brioche bake for approximately 15 minutes).

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