|the 'brioche lookalike' mould, 17cm in diameter|
7gm instant yeast (original recipe: 2 (1/4oz or 7gm) packages active dry yeast or 1oz compressed fresh yeast)
2 tablespoons water
2 large eggs
225gm bread flour
1/2 tsp salt
1 tbsp caster sugar
60gm butter ( melted )
1. Grease the brioche mould or baking pan
2. Combine the flour, salt, sugar and yeast in a large bowl. Add water and rub in the butter. Knead until smooth dough is formed.
3. Cover with cloth and let rise until doubled in bulk, about 1 hour
4. Break off a small ball of dough. Set aside. Lightly knead the larger dough and transfer to the baking mould or pan, let it rise again until doubled in bulk , about 40 mins.
5. Place the smaller ball of dough on top of the larger dough , cover and let rise just above the top of the mould, about 40 mins.
6. Preheat oven at 200C and bake for 15-20 mins or until well risen or golden brown.
I only used 7gm instant yeast considering it was really a hot day when i was doing this..and 14gms to me seems a lot..but it did rise up well.
When I placed the smaller ball of dough on top of the larger dough ( step 5 ) , the larger dough sank a bit becos of the weight but that doesnt matter.
I didnt put the whole of the larger dough into that mould cos that's the much for the mould, i put about 2/3 of the large dough into that mould and the rest i just shape into balls.
For decoration purpose, i've cut the smaller dough out and filled up with whipped cream and strawberries and placed the smaller dough back on top of the strawberries.