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Brioche

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					Brioche
Brioche dough can be formed into a variety of shapes, depending on what
sort of mold or pan you use. Brioche can be tail, round, shaped into a
loaf, or roiled into crescent shapes as for croissants. One recipe can
make several smaller brioches (petites brioches) or a single large one
(gross brioche). Thickly sliced brioche makes great French toast.

Makes 3 loaves, 8½ X 4½ X 2½ inches, or 2 loaves, 9 X 5 X 3 inches
2 packages fresh or active 11/2 teaspoons salt dry yeast 1½ cups (3
sticks) unsalted
2 tablespoons sugar butter, softened
¾ cup warm milk (90°— 6 eggs
110°) 1 egg, lightly beaten (for egg
5½ cups bread flour wash)

1. In the large bowl of an electric mixer, dissolve the yeast and sugar
in the warm milk. Let sit for 10 minutes.
2. Using a dough hook, work in 2 cups flour and the salt. Gradually add
softened butter a small amount at a time.
3. On low speed, alternate the 6 eggs, 1 at a time, with the remaining
31/2 cups flour. Then mix on medium speed until dough clumps around the
dough hook. Turn out on a lightly floured board and knead until the dough
loses its stickiness and becomes elastic, about 10 minutes.
4. Place in a large greased bowl, turning the dough to grease all sides.
Cover with plastic wrap and let rise in warm spot until doubled in bulk,
about 1½ hours.
5. Punch dough down, turn out on a very lightly floured board, and knead
2 or 3 times. Return to bowl, cover, and refrigerate overnight, up to 2
days.
6. Grease two 9 X 5 X 3-inch or three 8’/2 X 4½ X 2½-inch loaf pans.
Remove the dough from the refrigerator and form into

				
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posted:8/31/2012
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