Fresh From The Oven: Brioche

This is the first Fresh From The Oven challenge that I have done for a while and it was hosted by Chele from Chocolate Teapot. I was very pleased when I discovered she had chosen Brioche, as it is something I have wanted to make for a while.  The recipe comes from the River Cottage Handbook No.3 – Bread which is one of my favourites and it is quite simple to make.  It just requires a bit of forward thinking as the dough is required to rest overnight in the fridge.

I do not have an electric  mixer with a dough hook so I made mine by hand. The dough was slightly sticky, but not really a problem. Mine took a few minutes less then the recipe said to bake but I managed to catch them in time. I thought it was lovely with some jam and I was able to use the leftovers to make an inventive sweet Fish Fingers, Mash and Ketchup dish.

I would like to thank Chele for hosting this month’s challenge.

Brioche

  • 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 free range eggs, beaten

To Glaze

  • 1 medium free range egg
  • 2 tbsp milk
  1. 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.
  2. 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.
  3. Shape the dough into a round, place in a bowl and cover tightly. Leave in the fridge overnight.
  4. 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.
  5. 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.

Makes 2 small loaves

From River Cottage Handbook No.3 – Bread

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Comments

  1. says

    Your loaf looks beautiful. I have to admit that I skipped the long rest, but my brioche was still very, very nice. The “fish fingers” idea is so bizarre! I am a bit unsure of what to think of them. :)

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