FRENCH BRIOCHE

There's a definate change in the weather - the Autumn chill is

here!

So it's Brioche time again!

The dough has risen more than double in size, it doesn't look it, but

I have used a larger mixing bowl - the dough has risen and overflowed

in past attempts, when the mixing bowl is not big and deep enough.

Baked and ready to eat - sliced with butter and jam.

BRIOCHE

13 gr fresh yeast

80 gr sugar

90 ml water

2 eggs

250 gr flour, sifted

dash of salt

80 gr margarine

few drops of vanilla essence.

Mix a few teaspoons of sugar with the yeast, pour a little luke warm

water over that and leave until risen and frothy. Set aside.

Melt margarine over low heat. Remove from heat and add the rest of

the water. Leave to cool until lukewarm.

Add to yeast mixture and stirr well. Add the few drops of vanilla ess.

Add beaten eggs.

Sift flour and salt into bowl, and pour in the liquid.

Stirr mixture until blended, then beat well with wooden spoon.

Cover and leave in warm place until double in size, about 2 or 3 hours.

Pour risen batter into a well greased fluted 900ml brioche mould.

I have to replace my fluted mould, but you can also bake this in a

ball shaped glass dish.

Bake at 200°C for 10minutes, then reduce heat to 180°C and

continue baking for 20minutes, or until a skewer inserted into the centre

comes out clean.

Leave to cool before turning out.

I've been using this Brioche recipe for about 15 years now, and it's al-

ways a hit and a success.

I have only one complaint, it does the disappearing act, as soon as it

gets to the table !