Brioche

A fantastic, buttery bread dough originally developed in France in the 15th century where it started as "blessed" bread of the church. It then developed into a higher quality of bread with the addition of eggs, milk, and butter. Traditionally, brioche dough was formed into balls in a loaf pan and during the "proving" or rising stage the balls would fuse together. Brioche can be made into a straight dough, rolled into balls, or rolled out, filled and rolled back up again to form filled buns.
3 faves
Nutrition per serving    (USDA % daily values)
CAL
400
FAT
85%
CHOL
83%
SOD
26%
Uploaded by: ed02568a6cc0

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Ingredients for 8 servings

1 Tablespoon Sugar

1/4 Cup Warm Milk

2 Teaspoons Dry Active Yeast

2 1/2 Cups flour

1/2 teaspoon Salt

4 Eggs

1 Cup Butter, softened and cubed

Preparation

1.

In a bowl mix the warm milk, the yeast and the sugar and allow to froth for 5 minutes.

2.

In a Mixing bowl, mix the flour, the salt, the eggs, and the yeast mixture to for a wet dough. Cover and allow to double in size.

3.

Beat down dough and add the butter a cube at a time until it is a nice soft dough. Cover and allow to rise. After it is doubled in size, punch down and chill overnight.

4.

Bring the dough to room temperature.

5.

Grease 2 loaf pans. Divide the dough in half and fill each pan.

6.

Bake in a warm oven, 350 degrees F. for 25 minutes or until center is cooked. Allow to cool and remove to a rack.

View instructions at
brian hanna

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