Preheat the oven to 180ºC/350ºF/gas 4. First make your flavoured butter by mixing the butter with the nutmeg, cinnamon and orange zest. Use a little of it to butter a medium-sized shallow, ovenproof dish. Butter the bread using the flavoured butter, then cut each slice in half diagonally. Put the slices in your buttered dish.
Gradually add the butter, adding approx. 2 tablespoons at a time, until fully incorporated. 7. Add the remaining 2 cups flour – again, adding ¼ cup at a time – until well combined. 8. Scrape down the sides of the bowl with a spatula. 9. Cover with a plate and set aside to rise for 2½-3 hours to double in size. 10.
Brioche recipes. Brioche is a sweetened French bread, rich in sugar and butter. It can be enjoyed on its own or as an accompaniment to other ingredients. Nothing beats the smell of freshly made bread, so why not whip up a batch. Brioche recipes in this collection include Shaun Rankin's spiced brioche, Dominic Chapman's duck livers on toast and
400g sliced brioche loaf. 80g unsalted butter, softened, plus extra for greasing. 3 British apples (about 400g), cut into 1½cm wedges. 40g raisins. 475ml double cream. 355ml whole milk. 200g caster sugar. 3 large eggs, plus 2 yolks. ½ tsp salt.9 oz Brioche. Cut the butter into smaller pieces and spread it over the bread in the casserole. 3 oz Butter. Pour the mix of eggs and condensed milk that we did over the brioches in the casserole. Mix well all the ingredients until you see that the bread absorbed all the liquid. Bake for 25-30 minutes at 320°F (160°C).
8cmG. brioche bread and butter pudding
