Bread Week. I do love a good loaf and I was delighted to see enriched dough right at the start. My favourite enriched dough, also easy to make, is Brioche. You can use this mix to make a simple loaf of try rolling into buns and filling with delicious crème patisserie; what ever takes your fancy.
500g of Strong Flour
60g caster sugar
30g fresh yeast
300g butter cubed
Use a mixer with dough hook attachment. Place sugar, flour and salt into the mixing bowl. Add yeast and eggs to a jug and briskly whisk to mix the two. Turn the mixer on to a low setting and add the egg mix the dry mix. Mix on speed 2(medium) for 10 minutes.
Gradually add butter in slightly softened cubes. Once fully incorporated mix on speed 2 until you can hear the dough slapping on the sides of the bowl as it mixes.
Remove dough from the bowl and place in the fridge in a bowl covered with cling film. Leave over night for between 12 to 24hours (no more than 24 hours)
Remove dough from the fridge and shape into your desired product. For a simple loaf use a bread tin. Use egg wash to glaze the surface and leave to proof for approximately 1 and half hours. Your loaf should double in size a be slack to the touch (no bounce back).
Egg wash your loaf again before baking. Bake at 200 degrees C for approximately 15mins then turn the oven down to 170 for another 20 to 30 minutes. For smaller buns reduce the baking time to approximately 35 at 170 degrees c.
Allow brioche to cool on a wire rack before serving or filling.