Brioche

Subject: ~~Brioche~~ Sat Nov 08, 2008 2:04 am

Brioche

(Brioche is a delicate Yeast bread of French origin)

1 package yeast, compressed or dry

1/4 cup water (lukewarm for compressed yeast warm for dry)

1/2 cup milk

1/2 cup butter or margarine

1/4 sugar

1 teaspoon salt

4 cups sifted enriched flour (about)

2 eggs

Butter or margarine melted

Dissolve yeast in water.

Heat milk until almost simmering

Stir in 1/2 cup butter or margarine until melted.

Into large mixing bowl measure sugar and salt.

Stir in milk mixture; cool to lukewarm.

Stir in 1 cup flour and beat until smooth.

Beat in yeast,

Cover and let rise in warm place (80 to 85 degrees) until bubbly, about 1 hour.

Stir down.

Beat in eggs.

Add enough more flour to make a soft dough.

Onto lightly floured board or pastry cloth turn out dough and knead until smooth and satiny, about 20 minutes.

Shape into ball and place in lightly greased bowl, turning to grease all sides.

Cover and let rise in warm place until doubled, about 1-1/2 hours

Meanwhile grease 1-3/4 quart Brioche or baking mold.

Punch dough down.

Let rest 10 minutes.

Remove about 1.5 or the dough; shape each portion into smooth ball.

Place large ball in mold.

With fingers make an indentation in center of large ball; place smaller ball in indentation.

Let rise in warm place until doubled, about 40 minutes.

Meanwhile preheat oven to 350F

Bake Bioche 40 to 45 minutes, or until golden brown and firm.

Immediately remove from mold.

Brush top with butter or margarine

Serve warm or cool

Note if self rising yeast is used remove the salt.

~~Brioche~~

Brioche