| 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)
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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