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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Breads, Hand made 1 Servings

INGREDIENTS

1/3 c Milk, Tepid
1 Yeast
2 T Sugar
2 Eggs, Beaten
3/4 c Flour
2 Eggs, More
1 t Salt
2 Sticks Butter, Tepid Melted
2 c Flour, More As Needed

INSTRUCTIONS

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. Enjoy!
Joan,"Flour Power"  >From: <LIR119@delphi.com> From: Bread-Bakers
Archives:  ftp.best.com/pub/reggie/archives/bread/recipe

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1635
Calories From Fat: 199
Total Fat: 22.4g
Cholesterol: 744mg
Sodium: 2616.6mg
Potassium: 644.8mg
Carbohydrates: 289g
Fiber: 9.3g
Sugar: 26.8g
Protein: 60.6g


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