For some reason on Saturday I just had an overwhelming urge for brioche for breakfast - although it was more like elevenses by the time I got round to eating after baking it.
I am not a great baker nor cake maker and so I have only my bread machine to thank for the success of this recipe which never fails.
Brioche:
40g butter (never ever ever margarine)
50ml milk
150ml cold water
1 egg
25 g sugar
1 teaspoon vanilla essence
500g self raising flour or farine fluide in France
1 tablespoon baking powder (for extra lightness and fluffiness)
1 cup sultanas or raisins or dried cranberries or other dried fruits (by a cup I usually mean a cupped handful)
As this is going into the bread machine, all the wet ingredients go in first, then the flour topped by the dried fruit, my machine has a fruit and nut loaf option but if not use the wholemeal extra long rise options, on a medium crust and size setting if applicable.
Alternatively sift the flour into a bowl, soften the butter and beat together the wet ingredients before adding to the flour, to create a very soft and light dough before incorporating the dried fruit, leave to rise, beat down and fold a few times, then leave to rise again in warm place covered in a damp towel so that the dough does not dry out, until the dough has doubled in size, then gently place in a greased bread tin, and bake at 180 degrees C for 40 minutes or until brown on the crust.
Serve warm with melted butter for a self indulgent treat for breakfast lunch and dinner.
2 comments:
A variation you might like is to replace the vanilla and 25ml of water with orange flower water. This is the basis of the brioche made in the Vendée.
That sounds lovely thank you, will try that next time. I have used orange flower water a few times and it does leave a lovely citrus flavour and aroma for desserts, just never tried it in a brioche.
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