A Brioche Loaf and a Honey and Saffron Loaf

This was great fun to make. The Brioche tastes lovely and buttery although it has a slight crust.  I wanted it to be soft and bouncy on the outside instead of crusty but this hasn't affected the tasts. It tastes wonderful.

I gave my son a little to taste and a few minutes later he put the kettle on because it is the kind of bread that needs a nice cup of tea. I am going to try and make Brioche with different flavours. Paul Hollywood (the baking maestro has a recipie for Brioche with Brie and Brie is my favourite cheese so this is a match made in heave for me.

It is such good fun to try out different recipes. Last week I made a Honey and Saffron loaf. Apparently Saffron is more expensive than gold. I have used Saffron in tagines, stews, fish and Moroccan cookery and now also in bread. It certainly gave the bread an amazing flavour.
Honey and Saffron Loaf

Paul Hollywood's book - How to Bake. It has been an excellent investmen for me. This is the picture showing how brioche should look.

   The stages of baking the Brioche are      below.

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