* Exported from MasterCook *
Brioche Appetizer Bread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup warm water -- (105 to 115F)
2 packages Active Dry Yeast -- *see notes
3 tablespoons sugar
3/4 teaspoon salt
1/2 cup butter -- or margarine, melted
3 eggs -- at room temperature
3 1/2 cups all-purpose flour -- (3 1/2 to 4C)
1 egg yolk -- beaten with
1 tablespoon water
Note: *To save up to 50% rising time, use Fleischmann's Rapid Rise
Yeast. In large bowl, combine 1 cup all-purpose flour, Fleischmann's®
Rapid Rise Yeast, sugar and salt. Heat water and butter until hot to
touch, 125 to 130F. Stir liquids into dry ingredients. Add eggs; stir
until well blended. Stir in enough additional flour to make soft
dough. Follow directions for kneading. Cover dough; let rest on board
10 minutes. Refrigerate for 5 to 24 hours as directed. Shape dough;
let rise and bake as directed.
Measure warm water into large, warm bowl. Sprinkle in yeast, stir
until dissolved. Stir in sugar, salt, butter, 3 eggs and 1 cup flour;
beat until smooth. Stir in enough additional flour to make soft
dough. Knead on lightly floured surface until smooth and elastic,
about 5 minutes. Place in greased bowl, turning to grease top. Cover;
let rise in warm, draft-free place until doubled in bulk, about 45 minutes.
Punch dough down; cover bowl tightly with plastic wrap and
refrigerate for 5 to 24 hours.
Turn dough out onto lightly floured surface. Remove 1/3 cup dough;
reserve. Divide remaining dough into 2 equal portions. Roll each to
36" rope, tapering ends. Place ropes side by side; twist loosely
together; pinch ends to seal. Grease outside of 6 to 7" diameter
oven-proof bowl. Invert bowl onto large, greased baking sheet. Wrap
dough twist around bowl and cross ends. Cover; let rise in warm,
draft-free place for 15 minutes.
Meanwhile, divide reserved dough into 12 equal pieces. Roll each to
9" rope; coil ends in opposite directions to make "S" shape; reserve.
Brush ring with egg yolk mixture. Place "S" shapes, at an angle, on
ring at evenly spaced intervals. Cover; let rise in warm, draft-free
place for 5 minutes.
Brush with remaining egg mixture. Bake at 350F oven for 25 minutes or
until done. Remove from pan and bowl; cool on wire rack. Cut into
slices and serve with cheeses, dips or spreads.
Alternate Shapes :
Swirl - Roll dough to 30" rope. Coil ends in opposite directions to
form "S" shape. Cover; let rise in warm, draft-free place until
doubled in size, about 20 minutes. With sharp knife, make 7 to 8
diagonal (1/4" deep) on dough. Brush with egg mixture and bake as
directed. To serve, place bowls of dips or spreads in the center of each coil.
Wreath - Divide dough into 3 equal portions; roll each to 32" rope.
Braid ropes. (braided). Place 5 to 6" diameter inverted oven-proof
greased bowl on large, greased baking sheet; wrap braid around bowl.
Pinch ends to seal. Cover; let rise in warm, draft-free place until
doubled in size, about 20 minutes. Brush with egg mixture, bake and
serve as directed. If desired, tie bow with colored ribbon around wreath.
Source:
"Fleischmann's Yeast"
S(Internet address):
http://www.breadworld.com/index.html
Yield:
"1 Loaf"
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Per Serving (excluding unknown items): 239 Calories; 10g Fat (36.8%
calories from fat); 6g Protein; 32g Carbohydrate; 1g Dietary Fiber;
91mg Cholesterol; 231mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean
Meat; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : *To save up to 50% rising time, use Fleischmann's Rapid Rise
Yeast. In large bowl, combine 1 cup all-purpose flour, Fleischmann's®
Rapid Rise Yeast, sugar and salt. Heat water and butter until hot to
touch, 125 to 130F. Stir liquids into dry ingredients. Add eggs;
stir until well blended. Stir in enough additional flour to make soft
dough. Follow directions for kneading. Cover dough; let rest on board
10 minutes. Refrigerate for 5 to 24 hours as directed. Shape dough;
let rise and bake as directed.