Are you feeling Beasty today?


Hmm, i am , maybe its cause its Friday but i thought in that case we need a challenge.

I have a nice biga bubbling away on its third refreshment that i will use to make some stupendous Roman bread tomorrow but today, I think we will leave Italy and head to France.

Yes, Brioche , which is absolute heaven to eat but can be a real bugger to make and it can be time-consuming but I have to say regardless, that taste of the warm brioche is like nothing else on earth.It is almost pastry like, yet its still a bread. It is a divine creation.

So what are we aiming for?

Brioche…..words fail me!!

And I think we will be doubley risqué today and make one a Chocolate brioche, sort of like the Pain au chocolat. Mmmmm Hungry just thinking of it 🙂

Remember we need 2 days for this !!

Are we ready to get with the bready readies? I am!!

This recipe is adapted from Peter Reinhart’s “Rich Man Brioche & Poor Man Brioche” that is in his “Breadmakers Apprentice book”.  A divine book, I have to say:)

Personally i found the Rich Man’s brioche just a little too rich for my taste, and I never thought I would say that:) but I do need to say that it did not stop me eating it, I couldn’t stop, that rich, butteryness but so rich…

When I made the chocolate one, I found that it was too much with the Rich man’s version but just right when I adjusted the recipe, then I realized he also had a mid version!! DUH!! for me.

Without further ado:

NZ Brioche:

  • 1/2 cup of strong bread flour
  • 2 tsp yeast
  • 1/2 cup of warmed milk
  • 1 tsp sugar

NB: Just reminding everyone that we don’t want the yeast water/milk (any recipe) to be too hot or cold. Too hot will kill the yeast basically and too cold will not activate it.

  • Warm milk and stir in sugar
  • Add in yeast and flour
  • Cover and leave for 20 mins in a warm area (hot water cupboard) or until frothy like.

I like to use a wee bit of sugar in this (above) as i think it helps to activate the yeast and give it something to feed from:). I have found it gives me a better outcome.

  • 6 eggs beaten
  • 3.5 cups of strong bread flour
  • 2 tablespoons of sugar
  • pinch of salt
  • 220 grams of butter
  • 1 egg/milk beaten for egg wash

Method:

  • Add beaten eggs to the spongy mix created above
  • Whisk until blended
  • Place flour, salt, sugar in separate bowl and mix through
  • Slowly add dry mix to the egg mixture, a little at a time
  • Rest for 10 minutes
  • Slowly add butter, 20-30 grams at a time
  • Make sure butter is distributed evenly
  • Dough should be very smooth and moist
  • Place dough in lightly oil bowl and cover with gladwrap.
  • Leave overnight in the fridge.

Remove from fridge and shape while its cold. This is more so important with the Rich man’s version. If the dough gets warm, return to the fridge.

I used 2 small and 2 medium-sized fluted Brioche tine but people also do it in loaf tins.

  • Make sure the tins/moulds are well-greased
  • Place dough in the moulds/tins usually fill  just over half the tin/mould with dough.
  • Cover lightly with gladwrap.
  • Leave to prove for 2-3 hours or until the dough nearly fills the tins/moulds.
  • Preheat oven to 190-200 Celsius
  • Brush with egg wash
  • Bake for 20 minutes or until golden brown for the small ones and then 35-40 minutes for the larger ones.
  • Remove from the tins as soon as they come from the oven and cool on racks for at least 30 minutes (unless you are a greedybread person like me and scoff it within 5 mins of coming from the tins).

See had a scoff early on!! Shame

MMMMMMM

Now i forgot to take a photo of the Chocolate one before they all disappeared so the chocolate brioche piccy come courtesy of http://www.dessertstalking.com . Nice but a less buttery texture of my ones above. My ones above are the Rich man’s version  (which is basically the same recipe but having double the butter) so you can see the difference in the texture that the butter makes. the colour is different as well. I really noticed the difference in this when I made the recipe above.

I am sure I don’t even need to start saying what can be done with these??

That is if they last long enough to make it past the first few hours!! I know mine didn’t.

Enjoy, Enjoy and ENJOY!!!

Tomorrow maybe a short trip to Germany???

Won’t say for what but will say, it has apples in it!!
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My bread mix……


Ah ha!! You thought I was going to say I used bread mixes!! Nope, i don’t and i usually do it all by hand. Sometimes I have a wee cheat and use the bread makers kneading function…but not when I am feeling very virtuous!!

look at this!! Like Xmas!!

My Breadmix .co.nz is where i get all my flours etc from. I love it!! Especially as they deliver and i can get all types of flours and baking needs from them and it is mostly organic and also they stock most of the Italian flours too…………Wonderful things that i have yet to try …Banana juice , strawberry juice, natural sprinkles. I love sprinkles. Not hundreds and thousands, i DON’T like them now days . Not sure why. When I was a kid and even my boys had them, I loved sprinkle buns and they were a plain white long bun (sometimes with jam in the middle) and had a thick pink icing and 100’s and 1000’s slathered all in the icing. Heaven on a stick!! Revolting bun really, no taste but i think i need to reinvent them……..

That will be a task for the future.

But check out http://www.mybreadmix.co.nz/modules/cpshop/index.php

Very reasonable prices and nice people too:) which always make sit easier to then part with your hard-earned cash …

ohhhhh and they have some nice proving baskets too……………

Have a look.
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