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Brioche is a French sweet breakefast bread. Traditionally made really high in a special brioche form. Being a breakefast bread it is good to eat it together with some jam, with butter or just as it is.
Ingredient List for 6 servings:
300
gr
Flour
30
gr
Sugar
200
gr
Butter
3
Egg
1
teaspoon
Salt
12
gr
Yeast
2
tablespoons
Milk
Oven temperature:
180 degree Celsius
Instructions:
Crumble the yeast in a bowl.
Heat up the milk in a casserole so it is finger warm approx 37 Celsius degree.
Pour the milk in the bowl with the yeast and stir it gently a few times. Let the yeast rest for 30 minutes in the bowl.
Start the oven at 30 degree Celsius.
Mix 1 pinch of sugar and 3 tablespoons of the flour in a small bowl and mix it.
Pour the flour and sugar mixture in the yeast bowl and mix it together.
Cover the bowl with a baking towel and let the mixture rest for 30 minutes in the oven.
Mix the rest of the flour, sugar and the salt in a bowl.
Make a litte hole in the middle of the flour mixture, and put the ckracked eggs in the hole. Stir the mixture together for approx 5 minutes to make a homogene dough.
Take out the yeast bowl from the oven and pour it in the dough bowl.
Add the butter in the bowl and work the dough until it is lump free and strechy.
Cover the bowl with the baking towel, and let it rest for 30 minutes.
Work the dough with some flour for 1 minute in the bowl.
Butter a round oven form, and put the dough in the form.
Let the dough rest for 30 minutes.
Preheat the oven at 180 degree Celsius.
Put the brioche in the lower part of the oven for 40 minutes.
Take out the brioche and let it cool down i room temperatue.
A selection of recipes from the same country.
This recipe is from
France
Wheat flour crêpes in lower Brittany or buckwheat galettes in upper Brittany are eaten with eggs, ham, sausage or cheese... or simply what you prefer. It is usual to drink a typical cider from Brittany to the crepes.
These buns have a fun name and are easy to do. These are typical French buns that you find at the bakery shops. In French they are called "Escargots (Meaning snails!) aux pommes et raisins". You can serve them with a coffee in the afternoon or maybe eat them for breakfast during the weekend.
This is a gluten free version of the traditional Alsatian tarte flambée. The taste is a little bit different, but the topping is the same. The bottom is thicker than the original ones do to the gluten free flour, which makes is less stretchy and harder to roll out. With this recipe you can serve all your friends including the ones with gluten intolerance a tasteful tarte flambée.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
and homemade recipes from around the world.
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