Thermomix Brioche

2 loaves
by Tenina Holder

I have just returned from Europe this week, and although it feels like ages ago, I did do a bread making class at the very beginning of my trip at the fantastic Bread Ahead bakery and cooking school at the Borough Markets. If you have been to London but managed to miss the Borough Markets, it is time to get back on a plane/train/automobile and go visit, even if only to sample the Bread Ahead famous donuts...but those markets!! Seriously. They are the best in the world.

ANYHOO, so as soon as I knew I was London bound, I booked myself in to a sweet dough course. It was only half a day and this is one of the recipes. Beautiful fluffy brioche made by hand...shock horror. (Actually it was very therapeutic to not use the Thermomix for a change) But this version I have thermomixed up for you...you're welcome. I did manage to break a sweet kneading in the butter...so you know...Thermo is easier by far.

Once you have made this beautiful bread and if you don't devour it immediately with loads of butter, then think croutons, French toast, bread and butter pudding or just slice it and freeze it to use on demand. It is best fresh when served as bread, but otherwise find another use for it, I don't want to be responsible for putting you off your brioche!


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