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BRIOCHE

January 29, 2013

I missed yesterday’s Bread Club at the last minute due to family illness but I still had my bag packed with ingredients this morning so decided to give it a go alone. Unfortunately they weren’t too good again today so I left the dough in the fridge for 3-4 hours so I wondered if it would be OK. Well surprisingly it worked just fine!
I am always amazed when my bread works – it’s like magic but it tasted really yummy!

Ingredients

250g Walk Mill Strong White Flour
30g Sugar
20g Fresh Yeast
60g Whole Milk, warmed slightly
2 Medium Eggs, lightly beaten
4g Salt
100g Soft Butter

Method:
1. Mix the yeast, milk and egg in a large bowl

Mix milk, eggs and yeast

Mix milk, eggs and yeast

2. Add the flour and sugar. Mix making sure that there’s no dry flour left in the bottom of the bowl. Leave for 10 minutes. Cover the bowl with a tea towel or plate to prevent the dough drying out.
3. Add the salt and “fold” the dough 30 times, leave to rest for 10 minutes. To begin with it will be very sticky – don’t be tempted to add more flour!

First mix

First mix

4. Repeat the folding (30 times) and rest for another 10 minutes.

5. Pull small pieces off the butter and push into the dough. Repeat the folding (30 times) and rest for another 10 minutes.

6. Repeat the folding (30 times) for the final time and leave to rest for 30 minutes.

Push butter into dough

Push butter into dough

7. Place the dough on a lightly oiled surface and stretch and fold twice.

8. Return the dough to the bowl and rest for 30 minutes in the fridge.

Rise in fridge

Rise in fridge

9. Turn the dough out onto a lightly floured surface and divide into 3 equal pieces. Shape each piece into a ball. Place the balls in a buttered loaf tin.

10. Cover with a tea towel and leave in a warm place until the dough has reached near the top of the tin (about 60 – 80 minutes, depending on the temperature).

11. Bake in a preheated oven at 200 ̊C (gas 6) for approximately 35-45 minutes. If the loaf is browning too quickly, cover with a double piece of kitchen foil.

Brioche

Brioche

12. Turn out of the tin onto a wire rack to cool.

Tasted yummy!

Tasted yummy!

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2 Comments
  1. Yvonne permalink
    January 29, 2013 6:14 pm

    Looks very impressive ! Well done x

    • January 29, 2013 6:22 pm

      Thanks Yvonne – it’s only the way you and Ruth have shown me!

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