This month, the Bimby (in Italy, this is the name for the Thermomix by Vorwerk) I ordered before Christmas finally arrived. I’ve been making up for lost time since its eagerly anticipated arrival and have averaged about making at last two things with it daily!
One of the things that I had been dying to make with it was brioche bread. A few years ago, I went through a bread-making craze after teaching my pre-schoolers about bread, yeast and the book The Little Red Hen. Brioche bread was one of the many recipes I tried my hand at. Although I was quite happy with the end results generally, kneading and handling very buttery and sticky brioche dough was a very difficult task. I realised I would need a helping hand (i.e. a countertop appliance of some kind with dough mixing properties) in this regard if I wanted to continue to make it. I researched many different types of countertop appliances and dough mixers. Late last year, I ended up choosing a Thermomix as my helping hand of choice due to its versatility (more about this in a future post).
Anyway, I finally made a loaf of brioche bread yesterday. Since I didn’t have to directly handle sticky dough, the experience (not to mention clean up afterwards!) proved to be much more pleasant than my previous efforts. And it was absolutely divine! My husband wants me to make it every week so he can have a couple of slices for breakfast every day. Given the relative ease of preparing it now, I may just oblige and make it on a regular basis…
The recipe below comes from my Italian Thermomix cookbook, Le mie ricette con Bimby.
- 20g milk
- 7g dried yeast
- 350g strong bread flour, plus extra for dusting
- 4 eggs
- 60g sugar
- 1 teaspoon salt
- 170g butter, chopped into pieces
- 1 lightly beaten egg yolk, to brush loaf
- Some cling film or a damp tea-towel
- A pastry brush
- A loaf tin (28 cm long)
- A dough mixer of some kind
- Pour milk in mixing bowl and dissolve dried yeast. (If using a Thermomix: 1 min/ 37 degrees/ Speed 2)
- Add flour, eggs, sugar and salt. Knead for 10 minutes. Add pieces of butter one at a time.
- Transfer dough into a large bowl and cover with cling film or a damp tea-towel. Leave to rise in a warm place until dough has doubled in size (about 2-3 hours).
- Grease loaf tin with butter and dust with flour.
- Remove risen dough from bowl with well-dusted hands and place on a clean and lightly-dusted work surface. Flatten dough delicately and form a rectangle with it. Roll rectangle to make a cylinder the length of loaf tin. Carefully place cylinder in loaf tin with the fold facing downwards. Cover and leave to prove in loaf tin until doubled in size (about 1 hour). In the meantime, preheat oven to 180 degrees.
- Brush the brioche dough with lightly beaten egg yolk.
- Bake for about 30 minutes or until a nice golden brown colour.