Friday, 1 March 2013

Classic French Challenge - March


I'm going to be a bit late posting the round up of the ganache entries as I'm away for a few days at the moment but I'll get them up as soon as I can. In the meantime the new challenge for March is Brioche. If you haven't tried it before, brioche is a sweet, yeasted French bread that is enriched with a generous amount of butter and has a feathery light texture. I had a go at making it once last year to a different recipe but it didn't turn out very well so I'm looking forward to having another go with the Larousse recipe. You can add extra ingredients to the basic brioche dough such as chocolate, dried fruit or even cheese and herbs if you fancy a savoury twist.

The classic brioche dough recipe from Larousse Gastronomique is given below. You can follow this recipe or use any other brioche recipe to enter the challenge.

Ingredients - adapted from Larousse Gastronomique Desserts, Cakes and Pastries

225g softened unsalted butter
250g strong white bread flour
2 eggs
7g fresh yeast
1 tbsp warm water
1 tbsp sugar
pinch salt
2 tbsp cold milk

  • Dissolve the yeast in the water. In a separate bowl mix the sugar, salt and milk. 
  • Sift the flour into a large bowl and make a well in the centre and then add the dissolved yeast and 1 egg lightly beaten. Work in some of the flour and then add the milk mixture and the second egg also lightly beaten. Work the dough until it is smooth and elastic then mix a third of the dough with the butter before adding the second and final thirds of the dough to the butter
  • Cover the dough and leave in a warm place to rise until doubled in size then knead lightly and leave to rise again. Rest the dough for a few hours in a cool place before shaping and baking.
  • For the classic brioche shape loaf you will need a large brioche mould. Divide the dough into one large piece to form the body and a small piece to form the head of the loaf. Roll the large piece into a ball and place into the brioche mould, make a hole in the centre, roll the smaller piece of dough into a pear shape and put the pointed end into the hole and press down to join the pieces together. Leave to rise for about 90 minutes and then brush with beaten egg and bake at 200C for 30 minutes. 
 Challenge Rules

  • Please use the logo on your post and tag the post with the label 'Classic French' and include a link to this challenge page and to Blue Kitchen Bakes.
  • Please add your entries via the linky at the bottom, enter the name of your dish in the name box. If you don't have a blog or linky doesn't work then email your entries to bluekitchenbakes@gmail.com including the name of your dish, your name, a photo and a link to your post
  • If you're on Twitter you can also tweet your links to @BlueKitchenBake using the hash tag #ClassicFrench and I will retweet any that I see
  • You can enter as many times as you want and you can enter your post into other challenges as long as it fits in with their rules 
  • You can enter an old post if you want but please update with a link back to my blog and the challenge logo 
  • Don't forget that if the recipe you use is from another source i.e. book/magazine/website/blog to credit the original author.
  • The challenge will run until the 28th of the month.
  • New challenges will be announced on the 1st of each month
  • Above all have fun and use this as an excuse to learn something new and get creative!



4 comments:

  1. I'm in! This has been on my to-do list for ages ... it just moved up a few places :-)

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  2. OH this may fit in with Tea Time Treats which is French Patisserie! Will try to join in! Karen

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  3. Just added my entry! XXX http://www.lavenderandlovage.com/2013/03/recipe-traditional-hot-cross-buns-for-easter-in-the-style-of-brioche.html

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  4. Hey Jen - my entry is here x http://roswensian.wordpress.com/2013/03/30/hot-cross-brioche/

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