Sunday, February 20, 2011

Breadmaker Brioche

After a long break from posting I have decided to tackle the backlog of photos I have stored up over the last little while.  My passion for cooking has been seriously curbed over the last 3 months or so, firstly due to the unbearably hot weather we have been experiencing and secondly due to the fact that my husband has been so ill and all my energy was being channelled into taking care of him.  Sadly, he passed away last month, so in honour of him I am updating this, as one of our shared passions was FOOD! So much of my motivation to cook was driven by the fact that I had a captive audience in Glen, he really appreciated my efforts! And it meant that entertaining was frequent, another thing he really enjoyed.  When Glen's appetite waned in the last few months it made it pretty hard for me, I always got so much joy from feeding him.  He did however eat a hearty Christmas breakfast and dinner- he seemed to save it up for all the good food to be had on the day. 
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!).

Breadmaker Brioche

1 1/2 tbsp water
2 eggs
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.
Shape dough into small balls and place into brioche tins (or muffin tins - which is what I use).  Make indentations in the middle of each roll and place a smaller ball of dough on top (I often omit this part, but it looks more authentic if you do it!).  Leave in a warm place to rise for around 30 mins, brush with egg wash then bake at 180C for around 20 mins or until deep golden brown.