Baking serves as a multipurpose tool for me:
A cheap and fun way of gift giving.
But also: p r o c r a s t i n a t i o n.
Ahh, so Sunday was supposed to be my day of work. While I did get some things done, I also spent a lot of time doing, well, anything but that aforementioned word of pain.
There was a Marais walk ending in a falafel at L'as du Fallafel. There was some coffee in a cafe. There was a wild hunt for a store open on Sunday past 1pm (rare in France) to find Dragibus Haribos (mission accomplished, by the way). Then, ya know, I studied for an hour... but after that I needed another distraction.
I had very few things on hand (and all the stores are closed, mind you), so I flipped through some cookbooks, looked at a few blogs, and manipulated a traditional French treat to suit my waning ingredient stockpile.
Brioche - What you need:
- 1 teaspoon of yeast
- 1/4 cup of warm milk (warm to the touch, but not hot)
- 50 grams of butter, softened
- 1 cup all purpose flour
- 1 egg
- 1/2 teaspoon salt
- 2 tablespoons sugar
Brioche - What you do:
In a small bowl, stir together the yeast, milk, and a pinch of the sugar. Set aside for 5 minutes.
In a large bowl, stir together the flour, salt, and the remaining sugar. Make a well in the dry mixture, and add the butter, egg, and milk/yeast mixture.
Stir everything together well for 2 to 3 minutes. The dough should be elastic and smooth.
Liberally butter a loaf pan and spoon the brioche dough into the pan.
Cover with an oil-lined sheet of plastic wrap, and then place in a warm and sunny spot for 2 hours so that the brioche can rise.
After the rising period is finished, pre-heat an oven to 200 degrees Celsius.
Make a loaf wash by mixing a tablespoon of melted butter, a tablespoon of milk, and a tablespoon of sugar together. Brush this on the brioche prior to baking. Alternatively, you can lightly whisk an egg and apply an egg wash onto the brioche.
Bake at 200 C for 12 to 15 minutes.
Remove from the oven and cool before slicing.
Humm, so this guy is a tad too toasted on top, and a little uneven, but it tasted just fine!
After slicing I added some honey and cinnamon.
This brioche goes really well with your (third?) cup of coffee to help in the study and/or work quest!