Just going to have some for brecky..
Makes your arm ache though!
(https://lh3.googleusercontent.com/-s-XE4QuIrcQ/TyUM-Z_kEzI/AAAAAAAAMvQ/svqfXX1U6OE/s1280/DSC_0490.JPG)
Hmmmm looks yummy!!
thats looks very nice, good rise aswell
Yeah the thing rose really quickly - I put it down to the fresh yeast!
Yummy
You have made me want to try it in my bread macine.
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
Looks well tasty barrie,what recipe do you use for it....seems to have a nice glase on it too..!!!!
Gazza
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...
Excellent Barrie,that's a deffo on my to make list when the dust settles here.
Cheers
Gazza
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.
yea, looks really good...... you get a gold star for that;-) ;) ;)
qahtan
It does look so good, I've come back several times just for another look because it looks so tasty :)