| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bread | 12 | Servings | |
INGREDIENTS
| 1 | pk | Active dry yeast |
| 6 | tb | Warm water (105-115 degrees) |
| 2 3/4 | c | All-purpose flour; divided |
| 2 | tb | Sugar |
| 1 | ts | Salt |
| 6 | tb | Butter; softened |
| 6 | tb | Heavy cream |
| 4 | Egg yolks | |
| 1/2 | pk | (6-oz) Nestle Toll House semi-sweet chocolate morsels |
| 1 | Egg; beaten |
INSTRUCTIONS
In small bowl, dissolve yeast in warm water; set aside for l0 minutes. Add 3/4 cup flour; knead until smooth. Cover with plastic wrap; let rise in warm place for 1 hour. In large bowl, combine remaining 2 cups flour, sugar and salt; make well in center. Add butter, heavy cream and egg yolks to well; mix until dough forms a ball. On lightly floured board, knead dough until smooth and elastic (about 5 minutes). Knead in yeast mixture. Knead in Nestle Toll House semi-sweet chocolate morsels. Reserve 1/4 of dough; set aside. Form remaining dough into ball; place in buttered 8-inch glass brioche mold. If a metal brioche mold is used, raise oven temperature to 375 degrees. Make deep depression in center of dough. Roll remaining 1/4 of dough into ball. Press into center of dough in mold. Pat topknot to shape evenly. Cover with cloth; let rise in warm place until doubled in bulk (about 1 hour). Preheat oven to 350 degrees. Brush bread with beaten egg. Bake at 350 degrees for 40-45 minutes. Cover with foil. Bake 15 minutes longer. Remove from mold; cool on wire rack. Serve warm. Makes one brioche. From <Favorite Recipes: Nestle Sweet Treats>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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