Name: Brioche - Pan-1
Ingredients: XKGR41A Don Fifield; 2 1/4 c Bread flour; 1 1/2 tb Sugar; 1 tb Dry milk; 1 ts Salt; 6 tb Butter; 3 lg Eggs; 1/4 c Water; 2 ts Dry yeast; 1 Egg; beaten for brushing on top

When children are little we often fail to engage them in significant conversation. When they try to engage us, we respond with uninterested “uh huh’s.” Eventually they learn the ropes. They realize that we are not interested in what goes on in them. They learn that a “good talk” for us is a “good listen” for them. When they become teens, the tables turn. Parents wish they could engage their teens, but the teens have long since stopped trying.

Tedd Tripp

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Breadmaker, Breads	1	Servings

INGREDIENTS

		XKGR41A Don Fifield
2 1/4	c	Bread flour
1 1/2	tb	Sugar
1	tb	Dry milk
1	ts	Salt
6	tb	Butter
3	lg	Eggs
1/4	c	Water
2	ts	Dry yeast
1		Egg; beaten for brushing on top

INSTRUCTIONS

1. Place first 5 ingredients inside the bread pan. Add eggs and water.
Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH
MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and
25 minutes later) 2. Place dough in greased bowl. Cover. Rest the dough in
fridge for 30 minutes. 3. Divide dough into 8 equal portions. Roll each
portion into a ball. Cover with a plastic wrap and rest for 20 minutes. 4.
Using edge of the hand, pinch off about 1/4th of the dough without
detaching it. Roll the dough on the bench so that both parts are round. 5.
Place the dough in the tin large-end first. With fingertips, press the
small ball around its circumference into the large one. 6. Place tins on
baking pan. (could use muffin tins???) Spray water on top. Proof at 90 deg.
for 30 to 50 minutes or until the larger ball rises above the tin. 7. Brush
with beaten egg. 8. Bake in 350 deg. oven for 10 to 15 minutes or until
golden brown.
Posted to Bakery-Shoppe Digest V1 #187 by serge.cyr@sympatico.ca (Serge
Cyr) on Aug 14, 1997

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