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Brioche

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Brioche has a grand taste. The dry yeast and sweet butter gives the Brioche a majestic taste.
Ingredients
  Milk 2 Cup (32 tbs)
  Sweet butter 1⁄2 Pound (2 Sticks)
  Granulated sugar 1⁄4 Cup (4 tbs)
  Active dry yeast 1⁄2 Ounce (2 Packages)
  Salt 4 Teaspoon
  Eggs 3 (At Room Temperature)
  Unbleached all purpose flour 8 Cup (128 tbs)
  Vegetable oil 2 Tablespoon
Directions

Combine milk, butter and sugar in a medium size saucepan and bring to a boil.
Remove from heat and pour into a large mixing bowl.
Cool to lukewarm (105° to 115°F.).
Stir in the yeast and let stand for 10 minutes.
Stir in the salt.
Beat the eggs thoroughly in a small bowl and add to the milk mixture.
Stir in 7 cups of the flour, 1 cup at a time, until you achieve a sticky dough.
Flour a work surface and turn the dough out onto it.
Wash and dry the bowl.
Sprinkle additional flour over the dough and begin to knead it, adding more flour as necessary until you achieve a smooth, elastic dough, about 10 minutes.
Pour 2 to 3 tablespoons vegetable oil into the bowl.
Turn the ball of dough in the oil to coat well.
Set dough aside, covered with a towel, to rise until tripled in bulk, about 2 hours.
Punch the dough down, turn out onto a lightly floured work surface, and knead for about 2 minutes.
Return dough to the bowl, cover, and let rise again until doubled.
Preheat oven to 375°F.
Dough is now ready to be formed.
If you are baking it in loaf pans, use 2 pans 9 x 5 x 3 inches, lightly buttered.
For traditional brioche, use muffin tins or imported brioche molds, available in varying sizes from cookware shops.
If you are enclosing a roast or other food in brioche, proceed according to that recipe.
Let formed loaves rise until nearly doubled.
Bake for 30 to 40 minutes (slightly less for small brioches) or until golden brown.
Loaves will sound hollow when thumped on the bottom.
Cool slightly before unmolding; cool completely before wrapping.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Dish: 
Bread
Interest: 
Gourmet

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