Mostly we are kept busy with crafting but we definitely always find time to bake! It's amazingly relaxing and also you can eat what you make which isn't possible with craft...ew, woolly pompoms are not tasty!
For Easter we've decided to try to bake our own French brioche loaf. Yummy, soft, sweet and heavenly served with lots of butter and jam...the perfect Easter weekend breakfast though we advise you to eat it as often as you like and not just for Easter! Somethings should be enjoyed more then once a year!!!
Having never attempted to make brioche we began with mild trepidation though with the aide of a bread machine it was simple and super quick! There are so many myths about brioche making but after trying this recipe I can truly say, hand on heart, that it isn't that difficult. It takes a little time but all good things do so... Try it, you won't be disappointed.
For two Brioche loaves you'll need...
125ml of milk
2 tbsp. creme fraiche (or buttermilk)
2 eggs, beaten
1.5 tsp. teaspoon salt
110g of sugar
110g unsalted butter
1 tablespoon rum
1 tablespoon orange blossom
1 tsp vanilla extract
25g fresh yeast
Place ingredients in your bread machine in the following order: milk, creme fraiche, eggs, salt, sugar, rum, orange blossom water and vanilla extract. Cover with flour. Dissolve the yeast in a tablespoons of water and pour over the flour.
Start your machine on the dough program. All machines vary time wise so please refer to your handbook to check the timings of your dough cycle as you'll need to add the butter half way through.
Once your machine is half way through the kneading cycle add the cubed butter which should be cut in smallish cubes. Add a tablespoon at a time so the machine can kneed it into the already mixed dough.
At the end of the program, remove the dough from the machine and divide it into two.(NOTE: You can do this by hand too once the dough cycle reaches the end. If you are doing it by hand knead just so the butter is evenly marbled through the dough but don't over knead it. You should be able to still see chunks of butter in your dough.)
Form two braids and arrange on a baking sheet covered with parchment paper. Let rise for about 2 hours. Preheat oven to 180 ° C. Brush loaves with beaten egg.
Bake for about 25 minutes.
*TIP: we used two silicone loaf molds just so to keep them tidy but you can bake them straight onto a floured oven tray!
(recipe taken from:http://delicesdhelene.over-blog.com/m/article-21710631.html)
Enjoy toasted with lashings of butter and jam and a large bowl of café au lait!
Happy Easter Craft lovers!
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