Bake-along-a-Beanie

We were supposed to go to London last Thursday, but the Tate Britain museum closed on Tuesday, and it's all getting a bit panicky about this Corona bug thing, so we stayed home.  We lost money on the train ticket there & back but that's all.  Instead, we decided to do the first instalment of a new Cookery Programme.  This is for savoury brioche.  We started off sifting 450g of plain white flour.  That's a lot of flour.....

Then we added in a lot of grated parmesan cheese.  I guess you could use other hard cheese if you wanted to.

Then we added two tablespoons of dried oregano because we had some on the shelf.

and we put in the remnants of powdered Coleman's mustard.  (Usually we put in a teaspoon-worth)

Then added 10g of yeast.

Mix it all together.

We'd left out a pack of butter so it would be softened up - and yes, we used the ENTIRE 250g pack!!

We cut it up into pieces....

And then rubbed it all in bit by bit so it looks a bit like breadcrumbs.

Add four eggs.....

.....and 170ml of milk......

And garlic to taste!

Then mix all of that together!!!

then you need to cover it up and let is rise overnight.

later on we grated up some more parmesan cheese (they didn't have any of the already-grated-parmesan at the supermarket)

then we dolloped a bit of the brioche dough into each section of a 12 pan muffin tin and schlepped some egg over the top of each one....

and sprinkled some parmesan on top!

Then we put that in the oven on gas mark 5 for 30 minutes..... but we put it back in for another 10 minutes because we weren't too sure they were cooked!!!

And TA-DAA!!

Savoury brioche!!!

Who's going to host the next cookery lesson??!!