Brioche
I use the bread maker for this dough. It makes two loaves of light and fluffy brioche bread. Served with cherry tomotos and fresh basil from the house gardens. Always a winner at breakfast!
1 cup milk - warm (1 minute in microwave)
50g butter - melted
3 Tblsp liquid honey - or maple syrup
3 tsp yeast
2 eggs - lightly whisked
3 ½ cups flour
¼ tsp salt
50g butter - melted
3 Tblsp liquid honey - or maple syrup
3 tsp yeast
2 eggs - lightly whisked
3 ½ cups flour
¼ tsp salt
Add above ingredients into bread maker pan.
Start dough setting and allow to knead until dough looks silky and stretchy - about 10 mins
Add 170g butter
Continue knead cycle.
Leave 1 hour - this is the natural step of the bread maker. Keep an eye on it, as the dough has been known to overflow the bread pan. Messy!!
Pour dough into a glass bowl and cover with cling film. Put in fridge until dough is completely cold, At least an hour. Can be left over-night.
Prepare 2 loaf pans with baking paper.
On a floured board gently kneed the dough,
Divide the dough in two.
Divide each half of dough into 8 balls and arrange in the loaf tins.
Leave for 2 hours.
Bake in pre-heated oven at 150° fan bake - 30 mins
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