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Catherine Atkinson's Buttery Brioche Bread



I am so happy to bake the first loaf of bread after my 2nd child arrived! Haha!

As you can see, the raisins are not well distributed, and there's a hole in the bread - because it was so difficult to make bread after dinner, with 2 kids! It was a mad rush trying to roll and shape the dough while the kids should be ready for their night routine :p

This recipe was recommended by 1 of my readers, and I am so glad to have tried it out. This brioche is buttery and soft - definitely great to go with coffee!


I was surprised by the texture as this time round I have used completely bread flour. Most of the time, I would substitute some of the bread flour with plain flour for a softer texture. But this, we don't need that!




Catherine Atkinson's Buttery Brioche Bread - Recipe adapted from Bakexcitations
(Makes a 450g loaf bread)
Ingredients:
-  275g bread flour
-  20g sugar*
-  1/2 tsp salt*
-  3/4 tsp instant yeast
-  60g butter, softened
-  2 small eggs, beaten; add milk to make up to 165ml
-  1/2 tsp cinnamon, optional
-  A few handfuls of raisins or dried fruit, optional






Method:
1.   Add all ingredients into bread machine. I am using Panasonic SD-P104, mode 9, which includes kneading and 1st proof. I usually wait about 15 mins further after the machine beeps.


2.   Remove dough from bread pan. Shape into a ball and let rest for 10 mins.


3.   Punch down the dough to remove air. Divide into 3 balls of dough. Roll into a longish shape and scatter some raisins or dried fruits in it if you wish, and swiss roll it up.


4.   Place the 3 balls of rolled dough into prepared baking tin. Bake in preheated oven at 180C for 20mins.


5.   Cooled completely before storing in air tight container.







Note:
- Original recipe uses 30g of sugar, and 3/4 tsp of salt.

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