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.
