hey, it's frances.

Excuse the ramblings...

Sunday, 20 February 2011

Brioche. ♥

Brioche is a special type of French bread. I made this today and yesterday because it needs to be kept in the fridge overnight - but did it turn out like brioche? Not exactly, considering that I put too much flour in it so that it turned out like normal bread (still nice though!), but I will be trying this again to see if I can get it right. Here's the recipe taken from  http://www.realepicurean.com/2010/11/brioche-recipe/ .
  • 400g Strong White Bread Flour, plus extra for dusting
  • 5g Powdered Dried yeast
  • 10g Fine Sea Salt
  • 90ml Warm Milk
  • 2 tbsp Caster Sugar
  • 100g Butter, Softened
  • 4 Medium Eggs, Beaten
To glaze:
  • 1 Medium Egg
  • 2 tbsp Milk      
To knead by hand: mix all the ingredients in a large bowl, and bring it all together to form a dough. Knead for about 10 mins, until smooth and shiny.

Or, to use a food mixer: fit the dough hook and add all the dough ingredients to the mixer bowl. Mix on low speed until combined, and leave to knead for about 10 mins, until smooth and shiny.

Shape the dough into a round, place in a bowl and cover tightly. Leave in the fridge overnight.

The next day, divide the dough in two and form into the shape of your choice. Lightly flour the loaves, lay them on a wooden board or linen cloth and cover with a plastic bag. Leave them somewhere nice and warm to prove until almost doubled in size; this could take 3 or 4 hours, as the dough is cold.

Preheat the oven to 200C/gas mark 6. For the glaze, beat the egg and milk together. Transfer the risen loaves to a baking tray and brush all over with the glaze. Bake for about 10 mins, then lower the oven setting to 180C/gas mark 4 and bake for a further 30 mins or until golden brown. Cool on a wire rack.

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