I used to make bread fairly regularly, but since I have moved house I seem to have fallen out of the habit. So to rectify this I decided to try my hand at making brioche the other day.
It seemed a bit weird to be adding butter eggs and sugar to my bread mix – not to mention leaving it in the fridge overnight…
Anyway, at 6.30 yesterday morning I was down in the kitchen shaping the chilled dough into my best attempt at a loaf shape (I think I need to work on this a bit as you will see later)
I had to leave this in the warmest place I could in the house – the airing cupboard – although it has been fairly springlike over the last few days so the boiler has not been on as much as over the winter, so I am not sure if it was noticeable warmer than anywhere else really. But in any case it stayed there for about 5 hours – supposedly doubling in size, although that more often that not does not happen in my breadmaking…
So I glazed the loaf with egg and milk (again weird) and put it in the oven for around 40 minutes.
I am always a bit disappointed with how my loaves come out – one side always seems to look semi normal and the other looks like something from Alien;
I’m not sure this is normal actually – I do need to work on the shaping part of my breadmaking.
But taste is more important I think (well I would have to say that with loaves that come out looking like that really wouldn’t I?) And this tasted alright – although I am not sure now I have made it whether I have ever had brioche before to be able to compare this attempt to taste-wise. It tastes lovely – especially with a bit of chocolate spread on. I am looking forward to testing it again today after it has be resting for a little bit longer.