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Brioche

(For 3 X 450g (1 lb.) Loaves)
620g (1lb 6oz.) Plain Flour
75g (2 oz. ) Sugar
2 packets Dried Yeast
15g (Half oz.) Salt
2 tablespoons Warm Water
7 Eggs
350g(12 oz.) Unsalted Butter

This recipe is much easier if you have a beater with a dough hook.

Mix the sugar, yeast,salt and warm water together and let them bubble.
Dice the butter into little cubes and put it somewhere warm to soften but not melt.

Put the flour into the bowl of the mixer and beat with the dough hook.
Break the eggs and drop in one by one.
When these are amalgamated add in the yeast liquid.
With the dough still beating add in the cubes of butter one by one.
(You may have to stop the beater occasionally to scrape down the sides of the bowl)
Keep beating this mixture until the mixture comes away cleanly from the sides of the bowl. (This will take about 5 mts)

Line the bottom of three 450g (1 lb.) Loaf Tins with a piece of bakewell paper and butter the tins well.
Divide the dough between the three tins and leave them at room temperature (no hotter)for 4 to 5 hours to rise to the top of the tins.

Pre heat the oven to Gas 5, 190C, 375 F.
Cook the loaves at this temperature for 40 mts., then shake from the tins and cook upsidedown for another 10 mts to crisp the bottoms.

These freeze very well and are delicious toasted for breakfast.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef