Bread of the week, 09/04/2016

Weekend starts with (light) brioche.

       

300 g bread flour

1/2 tsp instant dried yeast

200 g milk

50 g sugar

1 medium egg

30 g butter, soft but not melting

1/4 tsp table salt (increase to 1/2 tsp next time)

Overnight fermentation and shaping/baking the next day.

Bread of the week, 02/04/2016

Tsoureki, Greek Easter Bread

300 g bread flour

1/4 teaspoon instant yeast

100 g whipping cream

140 g soy milk/milk/water

2 tablespoons of sugar

1/4 teaspoon of table salt

1 teaspoon of mahleb powder (ground cherry stones)

zest from 1 medium orange

egg wash and seeds to decorate

lightly greased muffin tin

I used overnight fermentation method. To speed up the process, use more yeast (up to 1 teaspoon).