Monday, 3 September 2012
The baking continues as we go for a french favourite. Brioche is a versatile bread, sweet or savoury option's are given in this recipe with both producing great results.
Makes 1 large loaf
500g Strong white bread flour
7g Fine salt
50g Caster sugar (add 100g for sweet brioche)
10g Instant yeast
140g Milk, warmed
5 Medium eggs
250g Unsalted butter, very soft, plus extra for greasing
1. Place the flour into the mixing bowl of a food mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other side. Place the eggs and milk into the flour mix and set the mixer to a slow speed for 2 minutes.
2. Scrape down the bowl with a spatula and increase the speed to medium for a further 6-8 minutes until the dough becomes soft and elastic. Add the butter in stages until fully incorporated, this will take around 4-5 minutes, continue to scrape the bowl down until the dough is silky and soft.
3. Tip the dough into a bowl and cover with cling film, chill overnight or for a minimum of 7 hours allowing the dough to rise slowly.
4. Grease a large 25cm cake tin or brioche tin and lay the dough onto a lightly floured surface, knock the air out of the dough by folding it over twice onto itself and pushing down. Divide the mixture into 9 balls of equal size and cover with a plastic bag or loose cling film and leave to rise for 2-3 hours until the dough reaches the rim of the tin.
5. Preheat the oven to 190C and place the brioche in to bake for 20-30 minutes until a skewer inserted comes out clean. Leave for 10-20 minutes (if you can resist!) and enjoy.