Brioche bread

Princess Tafadzwa

9 years ago

One of my favourite celebrity chef is Ina Garten. Her recipes are simple and delicious. I like watching watching her show because it is not just about the food, it is also about gardening, travel and entertaining. I like her relationship with her husband. He lets her take the stage and you would never guess he is a professor. Her show makes me want to visit the Hamptons or live there, I think I would enjoy it if I could afford it!

One of Ina’s favourite destinations is France. She is always talking about their visits to the bistros and buying all kinds of bread. It was on her show that I learnt about Brioche bread. Before that, brioche was a knitting stitch that I have so far failed to master.

Saying Brioche, makes me feel like I know a little French. Perhaps one day I will be able to travel to France the different kinds of bread available there/

I used the recipe from Simply Delicious Food. Do not be like me. Read the whole recipe first, this bread needs to be refrigerated overnight. My guess is to allow the butter and eggs to be absorbed into the flour

I had this bread with some Zimbabwean tomato sauce and it was just . I was happy not to have to share with anyone.

Here is the recipe from Alida.

Brioche bread

Ingredients

125 ml warm milk
3 tablespoons/70g sugar
10 g dried yeast
4 eggs
500 g flour
2 teaspoons salt
175 g butter cubed (remove the butter from the fridge 30 minutes before you want to start. Butter needs to be slightly soft.)
1 egg beaten (for egg wash)

Instructions

Combine the milk, sugar and yeast in the bowl of a free-standing mixer and allow to stand for 5 minutes until the mixture is creamy and start to froth slightly.
Add the eggs and beat well until the eggs are well incorporated and the mixture is light and creamy.
Slowly add the flour and salt with the mixer running until the flour has been incorporated.
Allow to knead at medium speed for a minute.
Slowly add the cubes of butter and knead for another 5 minutes.
The dough will begin to pull away from the sides of the bowl and will cling to the paddle.
Remove the dough and place in a buttered bowl.
Cover with clingwrap and allow to rise for 2 hours.
Place in the fridge and allow to stand overnight.
The next day, remove the dough from the fridge and allow to come to room temperature.
Divide the dough in half and place in greased loaf tins.
Allow to rise for another 2 hours.
Pre-heat the oven to 180°c. Brush the loaves with the egg wash.
Bake the loaves for 40-45 minutes until the loaves are golden brown and sound hollow when tapped.
Remove from the oven and allow to cool.