- 12 December 2018
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Bread, the staple of many, has become a thing of shame. If you dare pack a regular sandwich to work, lunchtime will be spent lurking below your desk. If you entertain, you make sure to have some gluten-free, carb-free alternative on the table – and usually, you have it all left at the end of the party. These holidays, throw all caution to the wind and enjoy the beauty of guilty pleasure bread along with a glass of one of our fine Leopard’s Leap wines.
Try our recipe for Brioche, it makes 2 loaves of 450 g or 12 dinner rolls, so make sure you get some other rebels to enjoy it with you!
#GuiltyPleasure Brioche Recipe
500 g Cake flour
45 g sugar
10 g salt
15 g fresh yeast
75 ml milk- room temperature
5 eggs – room temperature
150 g butter – room temperature
Note: this recipe is best made using a dough mixer
Place all the dry ingredients in mixing bowl using the dough hook attachment.
Add the milk and yeast, followed by the eggs, one by one.
Once the eggs are incorporated add the butter, a knob at a time.
Once all the ingredients are incorporated knead the dough until it comes away from the sides of the bowl.
Once it reaches windowpane remove from the mixing bowl, place into a container, covered, and into the fridge for 1 hour.
Once cool. Remove, shape and prove for 2 hours.
Once the dough has doubles in size, egg wash and bake at 108 degrees Celcius for 20-30 minutes.
Remove from the oven and leave to cool for 20 minutes before slicing.