Brioche is a rich bread, rich with butter and eggs. All those eggs and butter make the resulting bread a sunny golden yellow ; as is appropriate for Barbara's a Taste of Yellow event.
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Brioche can be made with varying proportions of butter. The iconic petites brioches à tête are made with the most butter, but the loaf you see above has a more modest amount of butter - only half as much butter as flour. I find that this amount of butter gives the most versatile loaf, and is fairly easy to handle.
Some things to do with brioche :
- slices lightly toasted and spread with marmalade for breakfast.
- make rolls for the best hamburger buns.
- baked with a vanilla scented custard to become bread and butter pudding.
makes 1 loaf, or 6 buns
1/4 cup unbleached bread flour
1/4 cup warm milk
2 teaspoon fresh yeast
Dissolve the yeast in the milk the mix in the flour. Leave in a warm place for an hour until it is frothy.
3 egg, lightly beaten
1 1/2 cups unbleached bread flour
1 tablespoon sugar
1/2 teaspoon salt
100g butter, soft, cut into 4 pieces
Beat almost all the egg into the sponge, reserving some for an egg wash before baking. I do this in my Kenwood Chef with the K beater. Then add the flour, sugar and salt beating until well mixed. Leave to rest for a few minutes. Beat in the butter, a piece at a time. Rest the dough in the fridge for at least 4 hours, or overnight.
Shape into a loaf, or buns, and leave at room temperature to double in size.
Bake at 180°c for about 30 minutes for a loaf, 15 for buns, or until the bread sounds hollow when tapped. Leave to rest on a rack for at least an hour before eating.
That would surely make the perfect Mother's day brekkie!
Hi Emma. My your are late! Will add it to the round up. Looks good.
That brioche looks wonderful and very light-textured!...
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