Brioche

The light has definatly changed in Oxford: a warm autumnal glow in the evening and crisp, crisp blue skies in the morning. The air has changed too, its sharper somehow, and no matter how warm the late afternoon sun might be, it would be silly to venture out without a cardigan and scarf.

Sunday found me holed up at home, jumper and socks on and heating full blast to beat the chill, playing with yeast. Our new breadmaker whirred away as I type, knocking up a little brioche dough for me to play with.


Brioche

250g of strong white bread flour
75g of butter
3 eggs
1 tablespoon of sugar
1 teaspoon of salt
1 teaspoon of fast acting yeast

All mixed together in the bread maker on the dough setting. My bread maker requires liquids to be added first, but some start with dry ingrediants. The dough was then shaped into pairs of large and small balls, popped small on top of large in greased moulds and left to rise for half an hour. It was then glazed with an egg wash before being baked at 200 oc until golden brown.

Few things beat the smell of baking bread on a cold sunday afternoon...and brioche only makes it better.

I had meant to take photos, but in the end ate most of the brioche before I got my camera out. The photo above is of the last lingering one, while below are the moulds I've just washed up, a little knackered, and not quite brioche moulds, but fitting the bill.