Sunday, February 20, 2011
This post is one I have wanted to blog for a while, I have expounded the virtues of using the breadmaker for making dough before and this is one of the reasons I LOVE my breadmaker. When you can turn out delicious brioche with next to no effort- well, that takes some beating!
I make this in the breadmaker on the dough cycle then leave to prove overnight in the fridge, in a large bowl covered with cling film. I then knock it down, shape into rolls and leave to come to room temperature and rise slightly before cooking. This is a great option if you are wanting to 'entertain' for breakfast or brunch. You don't have to get up obscenely early to get delicious hot brioche on the table to impress your guests! These are best eaten warm, with butter and jam (my preference is strawberry- homemade of course!).
1 1/2 tbsp water
50g butter chopped into pieces
1/2 tsp salt
1 tbsp caster sugar
1 1/2 c high grade flour
2 tsp quick rise yeast (breadmaker yeast)
Remove baking pan and attach kneading blade.
Place all ingredients in pan in the order listed.
Insert baking pan, close lid.
Program to dough setting and press start.
Posted by Thinking About Food at 12:27 PM