Brioche

There's a time and a place for everything.

- A run in the pouring rain on a Sunday morning.  I may look like a drowned rat, but least it means I can get some "me" time.
- Date Night with a nice bottle of wine when the kids have gone to bed.  A big sigh as I tuck in.
- Giving the kids sausages and baked beans for their lunch 2 days in a row (my name is Claire and I'm a bad mother).
- A kiss on the lips in the middle of the day.  Just because I love him so.
- A loaf of brioche on a Sunday morning with a fresh pot of coffee.  Because sometimes the healthier alternative just doesn't fill the gap. 

Sweet, sweet brioche.  You wouldn't believe how easy this is to make.  I 'm not a bread maker, in fact I avoid it at all costs.   Have I kneaded it enough, have I kneaded it too much?  Has it risen enough?  This is so easy to make, it actually doesn't feel like you're making bread at all.  The only thing is, you really need a free standing mixer to make it.
It freezers really well, which is why I've given the recipe for 2 large loaves. 

Makes 2 x 900g (2 lb) loaves

Ingredients
450g strong white flour
15g dried yeast
50g caster sugar
50ml warm water
4 eggs
225g salted butter (softened)
Egg wash

Method
The day before you want to bake it, sieve the flour and salt in a bowl.  Dissolve the yeast and sugar in the warm water.  Put the flour and eggs into a food mixer.  Using the dough hook, mix to a stiff paste.  Then gradually add the butter, small amounts at a time.  This will take about 15 mins.  When finished, it should have a silky appearance.
Place in an oiled bowl and leave to rise overnight in the fridge.
Next day, preheat the oven to 170C.  Knead the dough lightly, divide it in two and place in the loaf tins.  Brush with egg wash and leave to rise until double in size.
Egg wash again and bake for 30-40 mins until browned on top and a skewer comes out clean.
Allow to cool on a wire rack.