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Basic Brioche Dough

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CATEGORY CUISINE TAG YIELD
Eggs Basic, Breads 1 servings

INGREDIENTS

2 pk Active dry yeast
1/2 c Minus 2 tbsp. warm water
2 ts Salt
2 tb Sugar
4 c All-purpose flour
6 lg Eggs
3 Sticks cold butter; (3/4 pound)

INSTRUCTIONS

Stir the yeast into the warm water, add 1 teaspoon of the salt and 1
tablespoon of the sugar, and set aside for 5 minutes to allow the
yeast to soften. lMeasure the flour and place in a large bowl. Add
the remaining salt and sugar, the eggs,a nd the dissolved yeast. Mix
all ingredients thoroughly to make a soft sticky dough. Lift the
dough from the bowl with your hands and slap it dow firmly on a
pastry board. Push the dough together, then lift and slap it down
again vigorously. Put it together again and continue this lifting,
slapping, and pushing technique until the dough begins to stiffen and
take shape. Strenuous work at this point pays dividends: your
brioches will be feather light. Knead the dough energetically when it
is stiff, continuing to knead until elastic and smooth enough to pull
away from your hands.
Work the butter with your hands until it is malleable but still
slightlycold. The butter should not be melting. Spread it smoothly on
the pastry board, break off a small piece with your fingers, and
incorporate it into the dough, kneading it in as thoroughly as
possible. Continue to work the butter in until it has all been used
up and the dough becomes smooth and elastic again. Set the dough in a
large bowl. With a sharp knife, cut a large "X" on the top surface of
the dough. Cover with a slighly moistend towel from which all excess
water has been squeezed. Allow the dough to rise for about 2 hours at
not more than 70 degrees F. When the dough has risen to about 2/3 of
its original bulk, punch it down and turn it out of the bowl. Knead
briefly. Dust the dough lightly with flour and place it back into the
bowl. Cover and allow it to rise again -- this time in the
refrigerator--to double in volume (about 4 hours). Punch the dough
down again. Use to make Petites Brioches and Brioche a Tete.
Posted to RecipeLu List by gpgb@attica.net (Michael Bauman) on Jun 3,
1998.
Recipe by: New York Times Bread & Soup Cookbook by Yvonne Young Tarr
Posted to MasterCook Digest by Nancy Berry <nlberry@prodigy.net> on
Mar 17, 1999, converted by MM_Buster v2.0l.

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