Brioche

Ingredients
160 ml milk
1½ tsp dried yeast
5 egg yolks, at room temperature, lightly beaten
375 gm plain flour, plus extra for dusting
30 gm caster sugar, plus extra for dusting
150 gm butter, diced and softened, plus extra for greasing
For brushing: eggwash
Method
1.Warm milk in a small saucepan over low heat until lukewarm. Combine yeast, (I added 1 tsp of sugar to feed the yeast) and half the milk in a bowl, stirring to dissolve. Stand in a warm place until foamy (8-10 minutes).
2.Whisk remaining milk with egg yolks in a bowl and set aside.
3.Mix flour, remaining sugar and a pinch of salt in the bowl of an electric mixer, fitted with a dough hook, until combined. Make a well in the centre, add yeast mixture and yolk mixture. Beat on medium speed until a smooth dough forms (4-5 minutes).
4.While mixing, gradually add one-third of butter at a time, beat until dough is elastic and pulls away from sides of bowl (8-10 minutes).
5.Transfer to a lightly buttered bowl, cover and stand until doubled in size (1½-2 hours).
6.Knock back dough, knead on a lightly floured surface until smooth, shape into a loaf and place in an 11cm x 24cm loaf tin buttered and lined with baking paper. Cover, stand until doubled in size (30 minutes-1 hour). Meanwhile, preheat oven to 180C.
7.Brush top with eggwash, dust with sugar, bake until golden and risen (25-30 minutes).
8.Remove from tin, place on a baking tray lined with baking paper, return to oven until sides are golden (8-10 minutes), cool on a wire rack

Irish Soda Bread

Ingredients (serves 6)
    * 4 cups flour
    * 2 tsp bicarbonate of soda
    * 1 tsp salt
    * 60g butter, cubed
    * 2-2 1/4 cups buttermilk

Method

1. Preheat oven to 190°C. Line a tray with baking paper. Sift 4 cups flour, 2 tsp bicarbonate of soda and 1 tsp salt into a large bowl.
2.Rub in 60g butter, cubed. Mix in 2-2 1/4 cups buttermilk to form a dough. Bring together on a floured surface to form a ball.
3.Shape dough into a 20cm round. Place on the tray. Cut a cross in the top. Bake for 35-45 minutes. Serve with butter and golden syrup.

Hot Cross Bun

http://sammillion.blogspot.com/2010/04/brioche-bread.html
Add in 1/2 teaspoon of mixed spice

Flour paste
1/2 cup plain flour
 4 to 5 tablespoons water

Glaze
 1/3 cup water
 2 tablespoons caster sugar

Brioche Bread

Ingredients
125g (250g) plain flour pinch of salt
1/2 (1) tsp instant dried yeast
1/4 (1/2) cup milk
1 (1 tbsp) tsp sugar
2 (3) egg yolks, lightly beaten
40g (75g) melted butter

Method
1. Warm milk and add sugar. Stir tiill sugar dissolves
2. Cool milk mixture and add yeast. Leave in a warm dark place till foamy
3. Mx flour, salt in bowl
4. Add cooled milk mixture, melted butter, and egg yolk (leave 1 tsp for brushing)
5. Mix and kneed. Leave to rise for 1 hour
6. Knock back dough and shape. Leave to rise the 2nd ime for 1 hour
7. Bake at 180C for 30 minutes (15 minutes for individual brioches) or until well risen and golden.


Cool before using.

Mushroom Bruschetta

Ingredients :
Olive Oil
Mushroom
Garlic
Onion
cream
worchester sauce
mustard
Lemon
chicken stock
Bread
salt and pepper

Method:
1. Pour olive oil in pan
2. add in mushroom (minimise stirring)
3. Add in Garlic, onion, cream, worchester sauce, mustard, Lemon and Chicken stock.
4. Stir and let simmer. Add salt and pepper to taste
5. prepare bread and spoon mushroom on bread.

Banana Bread

Ingredients (serves 10)
Melted low-fat dairy spread, to grease
265g (1 3/4 cups) self-raising flour
40g (1/4 cup) plain flour
1 tsp ground cinnamon
140g (2/3 cup, firmly packed) brown sugar
125ml (1/2 cup) skim milk
2 eggs, lightly whisked
50g butter, melted, cooled
2 overripe medium bananas, mashed

Method
1. Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted dairy spread to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

2. Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre.

3. Place the milk, eggs, melted butter and banana in a medium bowl, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface.

4. Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.

Notes & tips
This banana bread will keep in an airtight container out of direct sunlight for up to 3 days. Alternatively, place in an airtight container, then label, date and freeze for up to 1 month. Place in the fridge overnight to thaw.