Ingredients
1 pkg. active dry yeast (1 tablespoon)
1/2 c. warm water
2 teaspoons sugar
1 1/4 t. salt
3 eggs
1/2 cup (1 stick) butter or margarine
3 1/2 to 4 cups all-purpose flour, unsifted
1 egg yolk beaten with 1 Tablespoon milk
In a large bowl, dissolve yest in water. Stir in sugar, salt, and eggs. Cut butter or margarine into small pieces and add to liquid. Gradually beat in 3 1/3 cups flour, mixing until flour is evenly moistened and dough holds together. Shape into a ball and place on a floured board. (I use a pastry cloth on the dining table--the table is lower than the counter and that gives better leverage.) Knead until smooth and satiny (5 - 20 minutes), adding flour as needed to prevent sticking. (Start w/ 3 1/2 cups, use the last half cup in the kneading process....)
Punch dough down and knead briefly on a lightly floured board to release air. Divide in half and shape each half into a round loaf. Place loaves on lightly greased baking sheets; press down each loaf until it is doubled (about 45 minutes).
Bake in a 400 degree oven for 24 - 30 minutes or until crust is light brown and loaves sound hollow when tapped. Cool and racks. Makes 2 loaves.
Stir, or knead on floured board to release air. Shape dough and back according to directions for brioche a tete or petite brioches, following.
For brioche a tete, pinch off a sixth of the brioche dough and set it aside. Shape large portion into a smooth ball by pulling surface of dough to underside of ball.
Set ball, smooth side up, in a well-buttered 9-inch diameter fluted brioche pan or a 2/quart round baking pan. Press dough down to fill pan bottom evenly. Shape small piece of dough into a teardrop shape that is smooth on top. With your finger, poke a hole in center of large dough portion through to pan. Nest pointed end of small piece into hole--settle it securely, or topknot will pop off at an angle during baking.
Cover w/plastic wrap and let stand in a warm place until doubled (1 - 2 hours).
With a very soft brush, paint surface of brioche with egg yolk mixture; do not let mixture accumulate in joint of topknot. Bake in preheated 350 degree oven (325 for glass pan) for about 1 hour or until well browned and bread begins to pull away from sides of pan. Let stand for 5 minutes; then carefully invert to remove from pan. Turn upright and serve warm, or let cool on rack and serve at room temp.
1/2 c. warm water
2 teaspoons sugar
1 1/4 t. salt
3 eggs
1/2 cup (1 stick) butter or margarine
3 1/2 to 4 cups all-purpose flour, unsifted
1 egg yolk beaten with 1 Tablespoon milk
In a large bowl, dissolve yest in water. Stir in sugar, salt, and eggs. Cut butter or margarine into small pieces and add to liquid. Gradually beat in 3 1/3 cups flour, mixing until flour is evenly moistened and dough holds together. Shape into a ball and place on a floured board. (I use a pastry cloth on the dining table--the table is lower than the counter and that gives better leverage.) Knead until smooth and satiny (5 - 20 minutes), adding flour as needed to prevent sticking. (Start w/ 3 1/2 cups, use the last half cup in the kneading process....)
Punch dough down and knead briefly on a lightly floured board to release air. Divide in half and shape each half into a round loaf. Place loaves on lightly greased baking sheets; press down each loaf until it is doubled (about 45 minutes).
Bake in a 400 degree oven for 24 - 30 minutes or until crust is light brown and loaves sound hollow when tapped. Cool and racks. Makes 2 loaves.
Stir, or knead on floured board to release air. Shape dough and back according to directions for brioche a tete or petite brioches, following.
For brioche a tete, pinch off a sixth of the brioche dough and set it aside. Shape large portion into a smooth ball by pulling surface of dough to underside of ball.
Set ball, smooth side up, in a well-buttered 9-inch diameter fluted brioche pan or a 2/quart round baking pan. Press dough down to fill pan bottom evenly. Shape small piece of dough into a teardrop shape that is smooth on top. With your finger, poke a hole in center of large dough portion through to pan. Nest pointed end of small piece into hole--settle it securely, or topknot will pop off at an angle during baking.
Cover w/plastic wrap and let stand in a warm place until doubled (1 - 2 hours).
With a very soft brush, paint surface of brioche with egg yolk mixture; do not let mixture accumulate in joint of topknot. Bake in preheated 350 degree oven (325 for glass pan) for about 1 hour or until well browned and bread begins to pull away from sides of pan. Let stand for 5 minutes; then carefully invert to remove from pan. Turn upright and serve warm, or let cool on rack and serve at room temp.
Parting comments from today's guest cook:
I think challah is much nicer: lots of egg, but lighter. Brioche has a certain glamour: fiction scenes set in France describe characters dipping their brioche in coffee...At least, I've read that this summer. Who wants a bread that needs dipping like a biscotti?
Stay Tuned....for Karl's famous pretzels tomorrow.
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