weekend baking \\ brioche

i made a loaf of brioche yesterday. it was my second attempt at making brioche. the first time i made it with my KitchenAid food processor and yesterday i made it with the mixer.

i much prefer the texture using the mixer and just like making bread, it was so much easier when the machine does all the work for you. i was going to add some cinnamon and sugar to the dough and turn them into little cinnamon scrolls but Jim prefers it plain.

my initial plan was to make it for afternoon tea yesterday but i made too many plans and set too many goals for myself for the weekend, as usual. so by the time i got around to make it, let the dough rise twice and took it out of the oven, it was dinner time. anyway, Jim had some for breakfast this morning and he found it slightly dry but his mum thought it was quite good and boo loved it. i think the success of this recipe relies heavily on the 225 grams of butter. the better the quality, the more 'buttery'.

i'm hoping to make it again soon. maybe with some extra ingredients like chocolate chips, sultanas or cinnamon. but if i do make it again, i shall make it first thing in the morning.

ingredients \\

1 x 8g dry yeast sachet

1 tablespoon lukewarm water

1/4 cup (55g) caster sugar

1/4 teaspoons sea salt flakes

2 tablespoons lukewarm milk

1 2/3 (250g) 00 flour/bread flour

2 eggs, lightly beaten

225g butter, chopped and softened

1 egg, extra, lightly beaten

method \\

place the yeast and water in a bowl and mix to combine. set aside in a warm place for 5 minutes or until bubbles appear on the surface.

combine then sugar, salt and milk in a separate bowl.

place the flour, yeast mixture and egg in the bowl of an electric mixer and using a dough hook, beat on low for 1 minute. increase speed to high, add the milk mixture and beat for 10 minutes or until dough comes away from the sides of the bowl.

while the motor is running, gradually add the butter and beat for 6-7 minutes or until glossy and elastic.

place the dough in a bowl and cover with a plastic wrap. set aside in a warm place for 2-3 hours or until the dough has doubled in size.

preheat oven to 180 degrees Celsius. divide the dough into 4 equal-size balls and knead on a lightly floured surface until smooth.

place in a lightly greased loaf tin, cover with a clean, damp cloth and set aside for 1 hour or until doubled in size. make a cut in the centre of each ball with a pair of scissors and brush with the extra egg.

bake for 35-40 minutes or until golden. allow to stand in the tin for 10 minutes before removing it.

serves with more butter or jam.

\\ original recipe by Donna Hay