I can't believe I made it myself...[/caption]My most favourite breakfast is brioche with some good quality butter and jam, with a good, strong black coffee. After much moaning and not-wanting-to-even-try-I-am-so-tired-why-me, my wife finally convinced me to make brioche myself (she has made it successfully many times), using our bread machine to mix the dough. The trouble with doing this at home with high-quality ingredients is that everything we make at home now is so much better than anything available locally, so going out is often a major disappointment. Not only do we get "fatitude" from rude service people, but the food is expensive and often not very good. Now the only "fatitude" I'll be getting is from all the butter in my home-made brioche :)
Ingredients:
- 260ml milk
- 2 eggs
- 180g butter (melted)
- 600g unbleached white bread flour
- 1 1/2 tsp salt
- 80g caster sugar
- 2 1/2 tsp easy-blend dried yeast
Method:
- Mix ingredients together into a soft, gooey dough.
- Leave to rise for 1 1/12 hours in bowl.
- Transfer to refrigerator overnight to continue rising (minimum 7 hours).
- Take out dough in the morning and knead slightly with flour.
- Divide roughly into 9 parts and form into balls using the palms of your hands.
- Place in a round, spring-form cake tin with eight balls around the outside and one in the middle.
- Cover loosely with cling wrap and place a tea towel over the top and leave to rise for 3 hours.
- Place in preheated oven for 10 minutes at 205 degrees Celsius.
- Turn oven down to 190 degrees Celsius and bake for a further twenty minutes. It's a good idea to check with a bamboo skewer after the first ten minutes.
- Let cool then eat!!
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Oh brioche I love thee...[/caption]
