Saturday, 17 September 2011

Pride comes before a fall.

Just to let you know that not everything I cook is a complete success.
Yesterday I thought I would make a  brioche.  First problem was my scales had broken, so I had to guess the ammount of flour needed. Then I tipped in too much dried yeast,which was imopossible to recover,as it had amalgamated with the flour! Luckilly it still rose well.

The recipe is brilliant, but there were several disasters still to come.
 I used too deep a tin in which to bake the brioche, asI like to be able to slice it (it's one of the few things I can actually cut quite reasonably)
Then I took it out of the oven too early,the top cracked into pieces and it was still very undercooked in the middle, so it had to be  returned  to the oven for a further 10 minutes! AND  it wouldn't come out of the tin...
Recipe below.....I've had this recipe for ages, and it's always worked a treat, but there you go!

1 teaspoon of dried yeast
1 teaspoon of honey
3 1/2   fl oz of warm water
500 gms of strong plain flour
1 teaspoon of salt
4 eggs beaten
275 gms of softened  butter

1. Mix the yeast and honey in the warm water
2. Sift the flour and salt together in a bowl ,make a well in the middle
3. Add all the rest of the ingredients and bring them together, it will be messy, so don't answer the phone!!
4. Knead the mass for approximately 5 minutes and then return it to the bowl, cover it and leave in a warm place to rise for around 40 minutes
5. Knock the dough back and knead some more ,and then put in your preferred tin (well greased and floured ) Brush the top with either some egg yolk or milk whichever you prefer.
6. Cook in the  preheated oven at 200o for  40 minutes.
Turn out onto a wire rack and leave to cool.

I have taken 2 photos, but don't know whether I dare put them up for you all to see!
Still, there's much more cooking to be done this coming week, as I have a  friend staying, and then others coming for supper and even more for lunch at the end of the week,soI shall be busy.

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