* Exported from MasterCook *
Bread, Golden Brioche
Recipe By :Dorie Greenspan
Serving Size : 12 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 -- (105F to 115F)
1/3 cup warm milk -- (105F to 115F)
2 envelopes dry yeast
3 3/4 cups all-purpose flour
2 teaspoons salt
3 large eggs
1/4 cup sugar
1 1/2 cups unsalted butter -- or (3 sticks), each
stick cut into 4 pcs, room temp
Glaze:
1 egg -- beaten to blend with
1 tablespoon water
Place 1/3 cup warm water, warm milk, and yeast in bowl of standing
heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough
hook. Add flour and salt to bowl; mix on low speed just until flour
is moistened, about 10 seconds. Scrape sides and bottom of bowl. Beat
in 3 eggs on low speed, then add sugar. Increase speed to medium and
beat until dough comes together, about 3 minutes. Reduce speed to
low. Add butter, 1 piece at a time, beating until each piece is
almost incorporated before adding next (dough will be soft and
batter-like). Increase speed to medium-high and beat until dough
pulls away from sides of bowl, about 7 minutes.
Cover bowl with plastic wrap. Let dough rise at room temperature
until almost doubled in volume, about 1 hour. Lift up dough around
edges and allow dough to fall and deflate in bowl. Cover bowl with
plastic and chill until dough stops rising, lifting up dough around
edges and allowing dough to fall and deflate in bowl every 30
minutes, about 2 hours total. Cover bowl with plastic; chill dough overnight.
Butter and flour three 7 1/2x3 1/2x2" loaf pans. Divide dough into 3
equal pieces. Cut each dough piece into 4 equal pieces. Roll each
into 3 1/2" long log, forming 12 logs total. Arrange 4 logs crosswise
in bottom of each prepared loaf pan. Place loaf pans on baking sheet.
Cover pans with waxed paper. Let loaves rise at room temperature
until dough almost fills pans, about 2 hours.
Preheat oven to 400F. Gently brush top of loaves with egg glaze. Bake
until loaves are golden brown and sound hollow when tapped, about 30
minutes. Cool in pans on racks 15 minutes. Turn loaves out onto
racks; cool at least 1 hour.
DO AHEAD Can be made ahead. Cool completely. Wrap loaves in foil;
place in resealable plastic bags and store at room temperature 1 day
or freeze up to 1 month. Rewarm room-temperature or thawed loaves
wrapped in foil in 350F oven about 15 minutes, if desired.
Makes 3 loaves
S(Internet Address):
"http://www.bonappetit.com/recipe/golden-brioche";
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Per Serving (excluding unknown items): 394 Calories; 25g Fat (57.6%
calories from fat); 7g Protein; 35g Carbohydrate; 1g Dietary Fiber;
134mg Cholesterol; 387mg Sodium. Exchanges: 2 Grain(Starch); 1/2
Lean Meat; 0 Non-Fat Milk; 5 Fat; 1/2 Other Carbohydrates.