Brioche

I made this brioche while dancing around to the new Ben Howard album.... This Jools Holland performance is especially mesmerising. It makes me want to finally learn to play the guitar properly so I can do that cool from-the-top left hand action  (watch the video and you will get it). Great for moody shouty alone time singing.

One of the lyrics of another song Time is Dancing reads 'I am finally colouring inside the lines that I live between'. Check out the album for other such lyrical gems.

Brioche is a weekend baking exercise. With a food processor it is extremely straightforward, but does require a long 8-10 hour rise. Patience reaps rewards though, amazing toasted with butter and jam and also can be used to make bostock, brioche soaked in syrup and covered with frangipane- recipe to follow soon.

From Edd Kimber- Patisserie Made Simple

180g strong white flour
180g plain white flour
20g caster sugar
7g fast action yeast
1 tsp salt
3 eggs, lightly beaten
85ml milk, lukewarm
150g unsalted butter, chilled and diced

1. Mix flours and salt together in the bowl of a food processor fitted with a dough hook.
2. Put milk and yeast together in a jug and mix until the yeast dissolves.
3. Pour the milk and eggs into the flours and mix on a medium speed until the dough comes together. Knead for 10 minutes until smooth and elastic.
4. Add a piece of butter at a time and beat at a medium speed until well incorporated.
5. Continue to use up all of the butter and beat at a medium speed for 10-15 minutes until the dough comes away from the side of the bowl. The dough will start very sticky, but kneading should bring it together.
6. Put in a clean bowl and cover loosely with clingfilm. Leave for 8-10 hours in the fridge to rise.
7. Take out the dough, punch the air out and tip into a lined 2lb loaf tin.
8. Leave to rise for another 2 hours in a warm place until doubled in size. When risen brush with a little beaten egg yolk for shine.
9. Preheat the oven to 180oC and bake for 20-25 minutes until the loaf is hallow when tapped at the bottom and well browned on top.