Tag Archives: brioche

Brioche Part 2

The Brioche went into the oven after lunch, but not until after it had been painted with egg wash.

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Reminder of how it appeared before rising

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Ten minutes at 180°C in my fan oven, followed by 25 minutes at 160°C resulted in this

wpid1098-brioche-6.jpgWhich I hope you will agree, looks almost good enough to eat :-)

wpid1100-brioche-7.jpgIt was really, really easy. Cannot imagine why I have put it off all my life! Could it be because I did not own a Kenwood Chef until relatively recently, I wonder. Yes, that’ll be it. I do think a good stand mixer makes this an easy job. Doing it the traditional, sticky, way is probably far more challenging.

Now, how does it taste?

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wpid1109-oh-yeah-3.jpgGood!

Baking Bucket List: Brioche

So why have I never made Brioche before? It’s extremely straightforward! I was tempted to say “easy” but I shall bite my tongue until the results emerge from the oven.

I used the recipe from the River Cottage Handbook #3 and the locally available white bread flour. The recipe was recently reproduced at The Guardian, so I have few qualms about fair usage if I reveal it here.

Brioche

Daniel Stevens (River Cottage)

 2 tsp dried yeast 
90ml warm milk
2 tbsp caster sugar
400g strong white bread flour
10g fine salt
100g softened butter
4 medium eggs, lightly beaten

To glaze
1 medium egg
2 tbsp milk

Put the yeast, warm milk and sugar in a jug, whisk, then leave for about 15 minutes, until frothy.

Combine the flour and salt in a bowl, pour in the yeasty mixture, butter and eggs, and mix to a rough dough. This is a soft, sticky dough that’s easiest to knead in a mixer with a dough hook, but you can do it by hand. Either way, knead until smooth and shiny. Shape into a round, place in a bowl and cover tightly. Leave in the fridge overnight.

The next day, shape the dough into a rough loaf shape and put in a loaf tin. Cover with a plastic bag and leave somewhere warm until almost doubled in size – this can take up to four hours because the dough is cold.

Heat the oven to 200C/390F/gas mark 6. Beat together the egg and milk for the glaze, and brush over the loaf. Bake for 10 minutes, then lower the heat to 180C/350F/gas mark 4 and bake for a further 30 minutes, until golden brown. Cool on a wire rack.

I mixed up the dough yesterday afternoon in the Kenwood, finishing it by hand in the Bertinet style of kneading. When the dough came out of the fridge this morning it was well-risen but very firm and stiff.

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The dough turned out beautifully and hit the table with a thud, leaving a clean bowl behind it.

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I flattened it into a rectangle and then gave it a couple of envelope folds before putting it into a tin.

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The dough is currently residing in the server cupboard.

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I briefly toyed with the idea of pimping my loaf up a little by adding orange essence and candied peel. Good sense took a hold though and suggested that pure and simple is the best way to go with first attempts.

There will likely be a bread and butter pudding later on this week. I can’t wait!

The Bucket List

Here  is yesterday’s brick Seeded Loaf

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Sh-Owl and Tell

I have been very restrained of late and done little shopping – it is amazing what a four figure overdraft can do for a girl’s resolve. On the other hand, I have never claimed to be perfect. Some funds have come in to my personal account though knitting up my stash for other people and there have been a coupleof modest purchases.

What do you think of this wee chappie?

Graphite Owl Needle Gauge

He is hand made, in Finland, from recycled plastic waste. He came with a delightful (and terribly useful/practical) free gift — a mini ruler and 2.5mm needle gauge with hanging ring for a  key ring or sock project bag etc.

(picture to come)

and with a Handy companion – SpinningGill’s birthday present

A handy tool!

The Etsy shop is here – the gentleman who makes these is raising funds to rescue polar bears – he has sock blockers, stitch markers, rulers, wrap gauges…

The other thing that I have to show you is  a book – I mentioned previously that I had succumbed to it.

To be perfectly honest, there are few patterns in here that I would want to knit. My preferred pattern by Nancy Marchant is the Hosta Scarf at Twist. The real value of the book for me is its technique pages, and they are useful. Not to mention thorough. A thoroughly useful book.

There are 25 patterns. I do like the manly cardigan, The Book Exchange, very much. A couple of the hats might make good practice pieces, and I might have a go at the laceweight scarf but I am far more likely to knit Hosta or the free pattern, Rodekool at Knitty… using the book as reference and tutorial material.

Coming Soon (and in the post): some gorgeous sock yarn and yarn bras. (Yes. Really. Yarn Bras)