Blog, Mrs Anna Campbell

Watching Bread Rise

Baking brioche and breakfast breadI have fallen in love with flour.

Combining this soft material with salt, yeast and water is pure magic.

Today I have been watching bread rise twice with my second batch of brioche using a delicious recipe from flour by Joanne Chang and my first batch of breakfast bread from Home Made Simple.

The brioche is scrumptious with just a little butter rubbed on immediately after leaving the oven. Then eating after it has cooled for about 30 minutes to an hour… it is perfect!

I bake it at 325 for 20-25 minutes. I prefer rolling it out into ten 2″ rolls and ten 1″ rolls and then placing the 2″ roll into a cup in a 12 cupcake baking sheet. I press an indentation into the 2″ roll and then place the 1″ roll snugly in the center.

The brioche recipe from Joanne is wonderful, because you can make the dough the day before, let it proof in the refrigerator over night and then bake the next morning!


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