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    April 8, 2015

    goats milk brioche

    Uncategorized

    Usually I share posts with loads of photos so it’s weird to have a recipe with just one photo,  I could not hold off eating it before I had the chance to take any more photos.
    But sometimes I don’t think a recipe needs a ton of photos if its simple hearty food and I think brioche is a classic that doesn’t need fluffing up too much.
    when I was making the dough my mum was over for a coffee and I discussed about whether i should add something into the dough like chopped fruit or chocolate but then I decided it would be nice to have a really simple recipe that any one can make from what they have in their store cupboard. 
    I splashed out and got some beautiful Cotswold legbar eggs they have a wonderful dark orange yoke  and they are so rich and yummy and the pastel blue shells are so pretty.

    I love brioche it is so rich and has such a great flavour. I decided to make this loaf with goats milk.

    Because it is just a wet dough I make it the night before and let it rise in the fridge over night,  this slow rise also improves the flavour. Enriched dough takes longer to rise because of the eggs and butter so if you can’t wait overnight then leave it for at least 2 hours.
    recipe
    4 eggs
    500g 4 cups strong white flour
    3 tbsp brown sugar
    1 tbsp salt
    1 sachet of fast action yeast
    200- 200ml 3/4 cup to 1 cup goats milk ( or cows milk if you are not keen on goats milk)
    4 tbsp butter
    In the bowl of a stand mixer fitted with a dough hook add the flour salt and yeast and sugar
    beat the eggs and pour in then turn on the mixer and start adding the milk. Add 200ml first and if it is not wet enough add more. You want it to be allot looser than regular bread dough. Then add the butter
    Knead for 5 minutes then tip into an oiled bowl.
    the dough should be quite wet.
    cover with cling film and leave to rise in the fridge over night. 
    The next morning take the bowl out and let it sit for 2 hours at room temperature.
    preheat the oven to 180c 350f
    flour hands and work top and tip out.  
    Knock out air then roll into a loaf shape.
    I do this by flattening the dough into a rectangle then rolling it up into a log then rolling it. 
    Place in lined baking tray
    Leave to prove for 40 minutes to an hour.  
    Brush the top of the loaf with an egg yolk then slash the top of the loaf to control the rise.
    bake for about 30 to 35 minutes until it sounds hollow when tapped on the base and is a dark golden colour.
    let cool then slice and enjoy.
     photo postsig_zps9ec41c88.jpg
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    4 Comments

    1. June Burns says

      April 9, 2015 at 10:39 am

      Mmmm that sounds awesome! Nothing like fresh homemade bread 🙂

    2. Meghan Faulkner says

      April 10, 2015 at 7:29 am

      I love simple recipes like this. Made with good ingredients, it doesn't need any add-ins to be better than it is. And those blue eggs are gorgeous! I can only imagine how rich this brioche must taste. Beautiful, as always, Aimee! xo

    3. Laura (Tutti Dolci) says

      April 11, 2015 at 6:56 pm

      There's nothing better than fresh baked bread! I love the shiny top on your brioche, so pretty!

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