- BRIOCHE-

When I think of France I think Patisseries and more specifically Brioche. Since returning from a break in France I have wanted to try out making Brioche, and I'm so pleased with how mine turned out! I added a sprinkle of sugar mine to make it more authentic. I have adapted the recipe to include dried yeast instead of fresh yeast because it is readily available in supermarkets! 

Ingredients: 

 6 medium eggs 

 500g strong white bread flour 

 20g dried yeast 

 50ml semi - skimmed milk 

 10g salt 

 24g Caster Sugar

 240g softened butter 

Method: 

1. Mix the dried yeast and milk together.

2. Put the flour, salt, sugar, salt and eggs into a mixing bowl.

3. Add the milk and yeast mixture. 

4. Using the dough hook mix together for 10 minutes on a slow setting 

5. Incorporate the softened butter and mix until the butter has all mixed in and the mixture comes unstuck from the bowl.

6. Using a piece of greaseproof paper add sunflower oil and grease another bowl. Place the dough in the centre of the bowl and cover with a damp tea towel. 

7. Prove until it doubles in size (2-3 hours depending on where you put it). 

8. Place in a greaseproof papered bread tin and cook for 30-31 minutes.