Sunday, 12 January 2014

Sunday's Brioche

In an attempt to break away from my usual cake baking I decided last weekend to make a brioche. Brioche is one of my fav breads, slightly sweet with a soft light constancy, you can have it smothered in Nutella, sandwiched with a burger oozing in cheese or lavishly spread with chicken liver pate. Waitrose does a bloody good brioche tear and share filled with Creme Patisserie and chocolate chunks.  This my usual go to, but I wanted to test my skills and put the dough hook on my kitchen aid to work. 

Brioche is an enriched dough, filled with butter and eggs it is quite a decadent bread but soooo worth it. The recipe I used is by the master baker Paul Hollywood, I thought if the recipe is good enough for him, it is good enough for me too. 

For a first attempt I think I did pretty well, the crumb is nice and even and not close textured. It had a beautiful smell as it was baking in the oven but the balance of sweetness is not quite right. This may have been from me slightly messing up the measurements of yeast, therefore giving too much of a rise and taking away the distinctive sweetness. Other than that the recipe is pretty fool proof, it's easy to follow and gives you a lovely, satisfying loaf of bread.

For one brioche loaf you will need:

500g strong white flour
7g salt
50g caster sugar
10g instant yeast
140ml warm full fat milk
5 medium eggs
250g soft unsalted butter

I used my Kitchen aid with the dough hook attachment but you could try this by hand.

Put the flour into a bowl, add the yeast onto one side and the salt and sugar onto the other. Add the milk and eggs and mix on a slow speed for about 2 minutes, then whack the speed up to medium/high and mix for a further 6-8 minutes. This should create a soft, glossy dough. 

Add the softened butter and continue to mix for about 5 more minutes. The butter should be fully mixed in and the dough super soft. 

Put the dough in to a plastic bowl, cover and pop into the fridge over night or for at least 7 hours.

Take the dough from the fridge and gentle knead it to take some of the air out of it. 

Split the dough into 9 balls and arrange into a greased cake tin.

Cover and leave to prove for a further 2-3 hours.

In a pre heated oven (190c) pop your loaf in and bake for a bout 20-25 minutes. 

Like a cake the bread will be baked when a skewer comes out clean. The top will have a lovely dark colour from the sugar in the dough. 

Take the bread out of the oven and breathe in those beautiful sweet smells. mmmmmm, I don't think you can get any better smell than freshly baked bread. 

Leave to cool for 5 minutes then tip the bread out of the tin on to a wire rack. 

The temptation not to cut into it straight away is overwhelming, I had to leave the room. I promise it is worth the wait though.

Serve warm with lashings of Nutella, the spread of Gods.

Happy Sunday everyone. xxx

1 comment:

  1. Holy moly these look good, and I love brioche. Might have to make these bad boys myself! x


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