INGREDIENTS:
BEFORE STARTING THIS RECIPE YOU WILL NEED A KITCHEN AID WITH DOUGH HOOK ATTACHMENTS FOR THIS RECIPE.
MAKES 1 LUSH LOAF
- 80ML MILK (WARM)
- 7G INSTANT DRY YEAST
- 4 X FREE RANGE EGGS
- 25MLS YUZU OR LEMON JUICE
- 150G FROZEN BLUEBERRIES
- 300G NODO PLAIN FLOUR
- 3G XANTHAN GUM
- 66G RAW SUGAR
- 6G SALT
- 125G SOFT BUTTER
METHOD
- IN A MIXING BOWL, ACTIVATE THE YEAST WITH THE MILK
- ADD EGGS AND YUZU JUICE - STIR TO COMBINE
- ADD THE REMAINING DRY INGREDIENTS
- MIX INGREDIENTS TOGETHER USING A PADDLE MIX ON SLOW SPEED FOR 2 MINUTES
- SCRAPE DOWN THE BOWL
- INCREASE THE SPEED TO MEDIUM AND MIX FOR ANOTHER 2 MINUTES
- START ADDING SOFTENED BUTTER 2 TABLESPOONS AT A TIME, UNTIL IT IS WELL COMBINED (FOR ABOUT 2-3 MINUTES).
- SCRAPE THE DOUGH TO MAKE SURE THE BUTTER IS SPREAD THOROUGHLY THROUGH OUT THE DOUGH. THE DOUGH WILL LOOK LIKE A CAKE BATTER.
- STIR THROUGH BLUEBERRIES
- COVER THE BOWL WITH CLING WRAP AND LEAVE IN THE FRIDGE FOR 30-45 MINUTES TO REST.
- PRE HEAT THE OVEN TO 165 DEGREES
- OIL SPRAY A SMALL LOAF TIN
- AFTER RESTING, KNOCK DOWN THE DOUGH AND DEPOSIT INTO THE TIN
- FAN BAKE ON 165 DEGREES FOR 20 MINUTES AND LESSEN THE TEMPERATURE TO 150 DEGREES AND BAKE FOR FURTHER 20-25 MINUTES
- COVER WITH A FOIL IF THE BREAD IS GETTING DARK TOO FAST.
- DE TIN STRAIGHT AFTER BAKING
- LET IT SET FOR ATLEAST AN HOUR BEFORE SLICING THE BRIOCHE - YUM!
