Cookbook, breads and muffins

Reply Tue 19 Aug, 2003 03:17 pm
Basic Brioche

2 lbs. flour
3/4 oz. dry yeast
5 fl. oz. lukewarm water
9 eggs
2 tsp. salt
4 oz. sugar
8 oz. softened butter

Dissolve yeast in warm water and proof 10 minutes. Combine flour, salt and sugar in food processor and blend. Whisk eggs together and add to processor with proofed yeast mixture. Process to a smooth dough. Remove from processor and knead briefly to evenly distribute moisture. Add butter to processor and cream. Add dough back, and process until butter is incorporated and dough is smooth. Finish kneading by hand and put in refrigerator to rise slowly, or even overnight. Note: Do not attempt larger amounts of brioche dough in cuisinart. If machine is small, this will have to be done in two batches.

After your overnight rise, punch down the dough, and let it rise in a warm place until doubled in size. Punch down again and mold in a brioche pan, or a loaf pan. Cover with plastic wrap and let rise again, until doubled in size. Brush the top lightly with egg wash, and bake at 375 degrees until puffed and nicely browned.

Using the food processor cuts the kneading time for brioche immensely. This recipe can be halved.
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Type: Discussion • Score: 1 • Views: 762 • Replies: 1
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Reply Fri 17 Mar, 2006 12:46 pm
Mmmm.... brioche.
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