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French Breakfast Brioche

(For 2X 1kg Loaves)


700g Strong White Flour
15g Salt
75g Sugar
2 x 7g packets Dried Yeast
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, and warm water together and leave them in a warm place until they bubble.
Dice the butter into little cubes and put it somewhere warm to soften but not melt.

Put the flour and the salt 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 two 1kg Loaf Tins with a piece of bakewell paper and butter the tins well.
Divide the dough between the 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.



August 20, 2007 03:57 PM | 0 Comments
  Martin Dwyer
Consultant Chef