My first stab at brioche...

[BarriedaleNick]

Just going to have some for brecky..

Makes your arm ache though!

[BarriedaleNick]

[RenishawPhil]

Hmmmm looks yummy!!

[hippydave]

thats looks very nice, good rise aswell

[BarriedaleNick]

Yeah the thing rose really quickly - I put it down to the fresh yeast!

[shirlton]

Yummy

[tomatoada]

You have made me want to try it in my  bread macine.   

[tricia]

I'm going to try this recipe in my Bifinett bread maker - probably tomorrow. I'll post the results.

Tricia

http://blog.squandertwo.net/2010/07/better-brioche.html

[gazza1960]

Looks well tasty barrie,what recipe do you use for it....seems to have a nice glase on it too..!!!!

Gazza

[BarriedaleNick]

This was my first go so it seems like a keeper to me..

15 g fresh yeast (or a 7g packet dried)
225g bread flour
pinch of salt
50 g cooled meted butter
1 tbsp sugar
2 large eggs - beaten

Mix fresh yeast with 2 tbsps of tepid water.
Salt/sugar/flour into a bowl with dried yeast if you are using.
Make well and, if using dried yeast, add 2 tbsps water.
Add butter and eggs
Mix to a thinkish batter with a spoon.
Then you whisk/beat the mix with your fingers in a clawiong like motion that I find hard to describe!!
after 10 mins if it hasnt come together add a tiny bit of flour at a time and beat until it does.  It doesnt feel like it willever stop being a sticky mess but it comes together eventually.  We did this in a class and everyones eventually came good.
Knead for a min or two and place in a greased bowl to rise.
Knock back - roll into a sausage and cut into sections that will fit side by side into a greased loaf tin.  Leave it to rise and the sections bind together to form a load.
Eggy wash time!
Bake 200-220c for 15-20 mins.
Cool and eat.

I think it could take a little more sugar - we didnt find it that sweet.
I think it would great on a dough hook if you dont fancy all the clawing - it is quite hard work...

[gazza1960]

Excellent Barrie,that's a deffo on my to make list when the dust settles here.

Cheers

Gazza

[antipodes]

Oh that's more egg than we use in France??? And usually they have at least 50g of sugar in them... Yours does look nice though  :)
I have  French recipe somewhere - I do the dough in the bread machine, then take it out, shape it and leave it to rise slowly for several hours.

[qahtan]

 yea, looks really good......  you get a gold star for that;-) ;) ;)

qahtan

[Jayb]

It does look so good, I've come back several times just for another look because it looks so tasty  :)