Brioche

Try making brioche this way- it tastes great and the smell is heavenly.

The recipe is very much inspired from the one at latartinegourmande.com ,only I used slightly less butter and a little more egg.

• Ingredients:
• 
  
• 250 g flour
• 
  
• 65 g soft butter
• 
  
• 4 small eggs
• 
  
• 5,5 g dry yeast
• 
  
• 2 tbsp sugar
• 
  
• 80 ml milk
• 
  
• a pinch of salt
• glace: 1 egg yolk

To do: mix flour, yeast, milk (not to cold, not to warm). Add sugar, salt and butter (piece by piece). Add the eggs. Work dough till it is elastic (at this point a breadbaking machine or a kitchen aid is very helpful). Leave for app. 2 hours or untill it has doubled its size. Work dough again for app. 10 min. Make buns out of the dough and place them in a mold. Let rise for another hour. Preheat oven at 200 C. Make little cuts in the dough with a pair og scissors an glace with the egg yolk with a little sugar in it. Bake at 200 C for 10 min and then for app 25 min at 180 C.

A little music to listen to while you work the dough :) http://youtube.com/watch?v=A8ImIileJRk

Rugbroed

Here is a picture of a rye-bread I made yesterday. I bought sourdough from the Aurion bakery but it tends to make my bread rather sour. I think the bread should have had a little more time in the oven.

I still can't get it completely right bit I'm trying to make a bread like the ones my friend Rune makes- his ryebread is the best I've ever tasted.

I know that this isn't the traditional way of making ryebread but give it a try. You might be surprised...

The recipe is a pleasure because of its simplicity and- of course -because of its result.

Ingredients:

sourdough , about 1 dl.

ryeflour

water app. 0.5 l

a pinch of salt

Mix water and sourdough. Add flour and salt. Work the dough and put in in a pan. Let it rest for the nigth. Bake the bread the next morning for about 1 hour at 200 C.