“All happiness
depends on a leisurely breakfast.” - John Gunther
When I lived in Amsterdam I often woke up very early in the morning, sometimes as early as 4:00 am. It was winter and in the warm kitchen I sometimes made this brioche for breakfast, while having my first milk coffee. The recipe is easily adapted for other uses.
BRIOCHE OF SORTS
(ALL PURPOSE YEAST CAKE)
Ingredients
When I lived in Amsterdam I often woke up very early in the morning, sometimes as early as 4:00 am. It was winter and in the warm kitchen I sometimes made this brioche for breakfast, while having my first milk coffee. The recipe is easily adapted for other uses.
BRIOCHE OF SORTS
(ALL PURPOSE YEAST CAKE)
Ingredients
1 packet of
active dry yeast (7 g)
1/2 cup of warm
water
1 cup of warm
milk
2 teaspoonfuls
sugar
1 teaspoonful
salt
500 g plain
flour
4 eggs
1/2 cup melted butter
1/2 cup
vegetable oil
Method
Method
Dissolve the
sugar and salt in the warm water/milk mixture.
Add the yeast stirring thoroughly until dissolved. Add three to four handfuls of the flour and
whisk well to form a gruel. Put in a
warm place and wait for it rise until it is two to three times in bulk. Melt the butter and mix in the oil, beating
in the eggs one by one. Add the yeast
mixture little by little, all the while mixing well. Add the flour and whisk to form a soft, sticky
elastic dough. Leave in a warm place to
rise until double in bulk. Punch down,
pour into a well buttered brioche tin (loaf tin is fine) and let
the dough rise in a warm place. Bake
until golden brown in a moderately hot oven (175˚C for 45-50 min). You may
brush the top with egg or milk, if you wish it to have a glossy surface. Allow about 2 hours preparation for this
(mostly rising time).
Variation:
Variation:
Savoury Brioche-of-Sorts (“Fioche”)
The brioche can
be made savoury by sprinkling on the bottom of the baking dish with chopped,
dried rosemary, parsley, thyme, marjoram, dill, mixed herbs, rock salt, pepper
and paprika, before pouring in the dough.
Grated cheese may be incorporated into the dough. Once the brioche has almost baked, sprinkle
grated parmesan and gouda mixed with herbs on the top of it and continue baking
until golden brown. This makes a very
light savoury bread, a “fioche” (a cross between a foccacia and a brioche)!
Variation:
Variation:
Alternatively,
the brioche can be made into a baba-of-sorts by preparing some syrup and
pouring it on top. Serve with lashings
of whipped cream.
Baba-of-Sorts
Syrup
3 glassfuls of
water
3 glassfuls of
sugar
2 teaspoonfuls
vanilla essence
2 tablespoonfuls
of kirsch
Squeeze of lemon
juice
Method
Method
Boil the sugar
and water and add the vanilla essence.
Boil until the syrup has set (test by dropping some syrup into cold
water; it is ready if it forms a little globule). Remove from the heat and add the liqueur, and
the lemon juice stirring well. Pour the
very hot syrup over the cold brioche.
Allow to cool and serve with whipped cream flavoured with Cointreau and
garnish with orange peel strips.
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