Brioche
|
| >from world wide recipes.com |
| |
| preparation of the classic french brioche, an egg yeast bread similar |
| to challah, is complicated and time consuming compared to this food |
| processor method by mark bittman. brioche makes wonderful sandwiches |
| and the world's best french toast. |
| |
| adapted from "how to cook everything," by mark bittman, macmillan |
| publishing, 1998. |
| |
| 4 cup | (1 l) all-purpose flour, plus more as needed |
| 1 tsp | (5 ml) salt |
| 1/4 cup | (60 ml) sugar |
| 1-1/2 tsp | (7 ml) instant yeast |
| 1/2 cup | (125 ml) cold butter, cut into chunks |
| 3 | eggs |
| 1/2 cup | (125 ml) milk |
| 1/3 cup | (80 ml) water |
| 1 | egg yolk mixed with 2 tbsp (30 ml) milk |
| |
| combine the flour, salt, sugar, and yeast in an electric food |
| processor and process with a steel blade for 5 seconds. add the butter |
| and eggs and process for 10 seconds. with the machine running add the |
| milk and water and process for 30 seconds. the batter should be very |
| loose and sticky, almost like a batter. scrape the dough into a well |
| greased bowl, cover, and allow to rise until doubled in volume, 2 to 3 |
| hours. punch down the dough and divide into two loaves, using as |
| little flour as possible in order to handle it. place each loaf in a |
| well greased loaf pan, cover, and let rise for 1 hour. brush the tops |
| of the loaves with the egg yolk mixture and bake in a preheated |
| 400f (200c) for about 30 minutes. when done, the loaf should slide |
| easily out of the pan and the bottom should sound hollow when tapped. |
| makes 2 loaves. |
| |
| sunday dinner recipe e-list sunday_dinner-subscr...@yahoogroups.com |
| |
| -- |
| (ID: 12457) Mirror: rec.food.recipes: Wed, May 28, 2003 |