We had almost as much rainfall overnight as we usually have during May and June combined. Here it doesn’t rain, but it pours; the house was surrounded by an impressive moat this morning that I don’t recall being there when we signed on the dotted line. We now also boast a second river, which sounds fine in theory, but is not so practical in reality as we’re not very well-equipped boat-wise. Hugo took one look outside this morning and went back to bed, sighing heavily, the hens are developing webbed feet and learning to swim and I was out early drying off the horses with my hairdryer. All-in-all an appropriate morning for brioche.
300g spelt flour (or plain flour if you prefer)
100g butter, melted
100g coconut oil, melted (you can substitute this for a further 100g of butter)
1 teaspoon sea salt
1½ teaspoons dry bakers’ yeast
2 tablespoons cold water
4 eggs, beaten
40g cane sugar
Dilute the dry yeast in 2 tablespoons’ luke-warm water and set aside for 10 minutes. Mix the flour, yeast, salt, sugar, beaten eggs, melted butter and oil. Either knead by hand or beat in a mixer (better if you’re lazy). The dough must stay elastic in consistency so add a drop more water, if necessary. Leave the dough to rise in the mixing bowl for about an hour at a temperature of between 25-30°C (it should double in volume). Beat and knead the dough and leave to rise for a further hour. Beat and knead again and put the dough in the loaf tin. Leave to rise one last time. Preheat the oven to 200°C and cook for 25 minutes.