My black brioche buns were so good that I had to repeat the recipe. But this time I changed the flavour and made caraway seed tear and share bread. The texture is amazing and the reason I made bread was because my baking tin was the only clean thing around after a day of baking.
Just before we went overseas I scheduled all my blog posts for November. I did not check to see that they had been published over the two days we were travelling. I know that this feature does not always work, and I usually make sure my posts are live. For the past 6 weeks something has been catching the corner of my eye on my dashboard. I could not put my finger on what was bothering me until I took a closer look. Two of my November posts did not transfer from the realm of my computer to the world wide web. Needless to say this is quite frustrating for me. I have since pushed them through manually. But they will look like lone, unloved posts, with no comments. The first of these posts was for the Barbecue Marinade which is an essential ingredient in my barbecue brisket.
Luckily for me, the new recipe plugin I use lets me integrate existing recipes. So at least the recipe for the brisket made sense. The second missing post was a book review of My Lovely Wife. I had told the publisher before we left that it would be posted on the 19th. She must have wondered what on earth happened to it. I shall have to pay closer attention to my dashboard in future in order that this experience is not repeated. Do you schedule your blog posts in advance? If so, what plugin do you use?
Click on the links for conversions and notes.
Caraway Seed Tear And Share Bread
- 475 g flour, plus extra for dusting
- 28 g fructose
- 6 g instant dried yeast
- 75 g salted butter
- 2 eggs
- 200 mls water
- 50 mls milk
- 10 mls caraway seeds
- cooking spray for greasing
- Place the flour, fructose and yeast into a stand mixer bowl
- Using a dough hook, mix the ingredients for 30 seconds to combine
- Add the butter and mix until the ingredients resemble bread crumbs
- Keeping the speed low, add the eggs, water and milk
- Once completely combined, knead for 10 minutes
- Cover the bowl with cling film and leave to prove until doubled in size
- Turn out onto a lightly floured surface and gently knock bag
- Add the caraway seeds to the dough and knead gently to combine
- Divide the dough into 75g pieces, and roll each one out into a ball
- Place each ball into a lightly sprayed 23cm baking tin and cover with a shower cap or cling film
- Set aside to prove until doubled in size
- Preheat the oven to 180° Celsius
- Spray each bun with water and place the tin into the oven
- Bake for 25 minutes, remove from the oven and set aside to cool on a wire rack