Since moving to Geneva two months ago, I’ve fallen in love with the mountains of brioche in every bakery window. Deliciously eggy, buttery buns sprinkled with sugar. So with hopeful confidence, I dusted off the bread machine that I brought with me from Singapore, dug out an extra plug converter and hooked it up. This recipe will make a small loaf (About 8 slices). If you rather not have a hole in the bottom of your loaf, you have to transfer your dough into a loaf pan, like this one.)
- 1/2 cup whole milk
- 3 tbsp butter (cut into cubes)
- 3 tbsp sugar
- 3/4 tsp salt
- 1 medium egg
- 2 cups plain flour
- 1 tsp dry yeast (not rapid rise)
Heat milk in a bowl in the microwave until boiling.
Throw in the butter, sugar and salt, stir until melted and combined. Once butter is completely melted, break in the chicken foetus and beat until just uniform.
Put wet ingredients into the machine, paddle placed as specified by the machine’s manual.
Gently shake flour on top of wet ingredients. Do not stir. If your machine has a separate compartment for yeast, place it in there, otherwise, make a little well in the middle of the flour mound with your finger and pour the yeast in there. Do not allow the yeast to come into contact with moisture at any point to avoid premature activation.
Shut the lid and select the program for white bread, and light crust (if your machine allows this)
Go to bed. Wake up twice during the night to the smell of buttery baking bread and get up to a brekkie of decadent bread and a large dollop of raspberry jam.