* Exported from MasterCook *
Brioche, The Very Best
Recipe By : Kellie
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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1/3 cup warm water -- about 110F
2 1/4 teaspoons active dry yeast -- not rapid rise
2 1/3 cups pastry flour -- super fine, or cake flour
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons kosher salt
6 large eggs
8 ounces unsalted butter -- cut into 1" cubes, at room temp
Prep time includes rise and overnight refrigeration.
PREP: 5:30
COOK: 30 MINUTES
TOTAL: 30 min
Whisk the water and yeast in a small bowl. Let stand for 10 minutes
until completely dissolved. Set aside
In the bowl of a stand mixer fitted with a dough hook, sift together
the pastry flour, all-purpose flour, sugar and salt.
Turn the mixer on low and add the eggs to the bowl 1 at a time
beating well after each addition.
Slowly add the yeast and continue beating at low speed for 5 minutes.
Stop the mixer and scrape down the sides of the bowl. Turn the mixer
on low and beat for an additional 5 minutes.
Add the butter cubes 1/3 at a time, beating for about 1 minute after
each addition. Once the butter has been added, beat for 10 more
minutes until the dough is smooth.
Transfer the dough to a lightly oiled bowl and cover with plastic
wrap. Let the dough rest in a warm place until doubled in size,
approximately 3 hours.
Turn the dough out on a well floured surface and gently knead out the
air bubbles. Return the dough to the bowl, cover with plastic wrap
and refrigerate overnight.
Turn the dough out onto a floured surface and divide the dough in half.
Shape the dough into 2 rectangles and place into two buttered 8 1/2 X
4 1/2 X 3" loaf pans.
Allow the dough to rise, uncovered, in a warm place until it rises
about 1/2" above the top of the pans, approximately 2 hours.
Preheat the oven to 350F.
Bake the brioche until it is golden brown on top, approximately 30 to
35 minutes. Remove from the oven and allow to cool for 2 to 3 minutes.
Turn the bread out of the pans and cool completely on a cooling rack.
If not serving immediately, wrap the hot bread in foil and set aside
at room temperature for up to 2 days.
If not serving immediately, wrap the hot bread in foil and set aside
at room temperature for up to 2 days.
To freeze, wrap the hot bread in foil and place in a resealable
freezer bag. Freeze promptly. Can be frozen up to 2 months. When
ready to use, reheat in foil in a 25F oven until heated through,
approximately 20 to 25 minutes.
Cal 180, Fat 9g, Carb 21g, Sod 211mg, Fiber 1g, Pro 4g
Review: Can i bake the bread as balls in a muffin tin? If so what
tempature should i bake it at and for how long? Do you not need to
use an egg wash?
Reply: You can definitely bake in a muffin tin. I haven't tested it
but I'd bake them at the same temp until they're golden brown. My
guess would be 25 to 30 minutes. And the egg wash is optional. Thanks
for visiting!
Review: I made this yesterday with quick rise yeast and it turned out
great. I let it rise initially in the greased bowl for 1 or 2 hours
until doubled in size and then divided and placed in the greased pan
and let that rise for another 1 or 2 hours and then baked. The
brioche turned out soft and moist! This was an excellent recipe that
will be my new go to, thank you for sharing it!
Review: It can be made in the bread machine, however, you'll need to
layer it exactly as it is in the instructions or it may not rise properly.
Source:
"Ad Hoc at Home"
S(Internet address):
https://thesuburbansoapbox.com/best-brioche-recipe/
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Per Serving (excluding unknown items): 189 Calories; 9g Fat (43.0%
calories from fat); 4g Protein; 23g Carbohydrate; trace Dietary
Fiber; 74mg Cholesterol; 176mg Sodium. Exchanges: 1/2 Grain(Starch);
0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 1215