I cannot believe that it is already May. I am not really sure where April went. But I will take May and hopefully the warmer temperatures. Every warm day we go outside and have such a fun time with Miss Olivia.
Last week I posted for the last time for the Secret Recipe Club under group D. The member list for group D had dwindled down and we ended having each other as partners over and over again. Not a bad thing as there were always tasty recipes to be found but it was decided that we would divide up into some of the other groups. I am now in group A posting at the beginning of the month. Thus this back to back Secret Recipe Club posts.
If my pick for group A shows what is to coming I will be having many more months of good finds. Rachel of Pizza Rossa is from Australia but currently lives in Geneva. She has many vegetarian dishes as her and her family eat without meat. However what really drew me in was her bread recipes. There are a ton. There were several that caught my eye like the Vanilla Ricotta Bread and the sticky Caramel Swirl Bread. Can you blame me? I am actually impressed now that I bypassed these the first time around.
I ended up making the Brioche. Brioche has been on my baking bucket list for years. I love sandwiches with brioche buns. I opted to follow the recipe this first time around and made a loaf but I will be attempting again for rolls. Like many breads this took some planning as it had a few rise times. However, the wait was well worth it.
Prep Time: 10 minutes plus rise time
Cook Time: 45 minutes
Keywords: bake bread
Ingredients (1 loaf)
- 7 tsp tepid milk
- 1 tsp dry active yeast
- 2 2/5 cups all-purpose flour
- 1 rounded Tbsp sugar
- 1/2 tsp fine salt
- 3 large eggs, lightly beaten
- 1 1/2 sticks butter, room temperature
- 1 egg yolk beaten with Tbsp milk, for egg wash
Heat the milk in a small bowl, add the yeast and stir to dissolve.
Put the flour, sugar and salt into the bowl of a stand mixer fitted with a paddle attachment and pour in the milk and beaten eggs. Mix on low speed for five minutes, until completely combined.
Scrape down the sides of the bowl with a plastic spatula, then mix at medium speed for about 10 minutes. The dough should be smooth.
Switch to a dough hook, and, with the mixer running at low speed, add the butter a teaspoon at a time. It will look very buttery at first, and will take about ten minutes for the butter to be completely incorporated.
When the butter is all incorporated, increase the speed and mix for about ten minutes, until the dough is very smooth and comes away from the bowl.
Remove the dough hook, cover the bowl with a damp towel and leave to rise in a warm place for about two hours, until the dough has doubled in size.
Knock the dough back by folding it over two or three times with a bowl scraper. Cover the bowl tightly with plastic wrap and refrigerate for at least six hours (overnight works well).
Remove dough from fridge and bring to room temperature for about 2 hours.
Heavily butter a 9 inch loaf pan.
Scrape dough out onto work surface and knead gently into a ball, then stretch and roll into a log. Place dough in loaf tin and brush lightly with egg wash.
Cover loosely with plastic wrap and allow to rise for about 2 hours, until doubled in sized.
Preheat the oven to 400°F.
Brush the brioche lightly again with egg wash. Bake for 15 minutes, then reduce heat to 350°F and bake for a further 30 minutes.
Let the brioche cool in the tin for five minutes, then turn out onto a wire rack and allow to cool completely before cutting.
Keeps for 2 – 3 days wrapped well in aluminium foil in the pantry.
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