Home Bread-Bakers v096.n013.16

old fashioned brioche

Wed, 15 May 1996 18:07:28 -0500 (EST)
Well the bread machine , making a brioche is simple. heres an old standy by.
I cant remember where I got it buts its very good for coffeecakes also. The
3 risings results in a very fine grained, light textured bread. Save the
recipe for a rainy spring day and when you are in the baking mood :) Joan


1/3 cup tepid milk
1 pkt yeast
2 tbs sugar
2 beaten eggs
3/4 cup flour
2 more eggs
1 tsp salt
2 sticks tepid melted butter
2 cups more flour( or as needed )

Dissolve yeast in milk with sugar till foamy.Blend in 2 beaten eggs and 3/4
cup flour to make a smooth mixture. Then blend in 2 more eggs, salt, melted
butter and 2 cups of flour. beat vigourously with wooden spoon until dough
is stiff and hard to stir. Let dough rest 5 minutes. Knead on floured
surface with heel of hands ( not warm palms ) until smooth and elastic.
Place dough in oiled bowl and cover and let rise in a warm place triple,
about 3 hours or let cool rise in refrigerator overnight. Pat dough into a
rectangle 12 inches long.Flip right side over to middle and left side over
to cover.Pat dough back into a rectangle and repeat the folding again ( this
redistributes the yeast cells to produce a fine grain texture ) Return dough
to bowl and let rise again a minimum of 1 1/2 hours. Punch down dough and
place in pan or pans and let rise slightly more than double. whatever pan
you use just fill 1/3 to 2/5 full. bake in a preheated 425 oven for 30
minutes or lightly browned. for coffeecake: roll out dough and cover with
sugar, cinnamon, nuts and reroll jelly roll style, forming into a ring and
cutting sections with a scissors and forming alternate pieces into a petal
design. Let rise double and bake in middle oven rack at 375 until lightly
brown. Yield: 1 brioche loaf or 2 , 12 inch coffeecake rings.
Note: the trick for perfect brioche dough is never let the temperature of
ingredients get to hot or to cold.
Since there are so many risings with this dough, I prefer to let the first
rise occur in the refrigerator.It really helps with the yeast cell buildup.

Joan,"Flour Power"                                                                                                                           

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