* Exported from MasterCook *
Bread, Brioche Nanterre
Recipe By : Red Star Yeast Co
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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1/2 cup milk -- warm whole, (120 g), (110F/43C to 115F/46C)
1 package Platinum Yeast -- (0.25-oz), (7 g), Note:
3 Tablespoons sugar -- granulated, divided, (36 g)
3 1/4 cups all-purpose flour -- divided, (406 g)
2 teaspoons kosher salt -- (6 g)
3 large eggs -- room temp and divided, (150 g)
7 Tablespoons unsalted butter -- room temp, (98 g)
1 Tablespoon water -- (15 g)
Known for its iconic "bubble" top, this rich, yeasted bread is
enriched with butter, eggs, milk, and sugar to deliver its fluffy and
buttery texture. Watch video below for rising tips.
Note: Red Star Platinum Yeasr contains a dough enhancer
Yield: One 9x5" loaf
In a small bowl, stir together warm milk, yeast, and 1 teaspoon (4 g)
sugar. Let stand until foamy, 5 to 10 minutes.
In the bowl of a stand mixer, whisk together 2 3/4 cups (344 g)
flour, salt, and remaining 2 tablespoons plus 2 teaspoons (32 g)
sugar. Add yeast mixture and 2 large eggs (100 g); using the paddle
attachment, beat at low speed until a shaggy dough forms, stopping to
scrape sides of bowl.
Switch to the dough hook attachment. Beat at low speed until smooth
and elastic, 5 to 6 minutes; add up to remaining 1/2 cup (62 g)
flour, 1 tablespoon (8 g) at a time, if dough is too sticky. Add
butter, 1 tablespoon (14 g) at a time, beating until combined after
each addition (8 to 9 minutes total). Beat until a smooth and elastic
dough forms, 9 to 10 minutes. Turn out onto a lightly floured
surface, and shape into a smooth round.
Lightly oil a large bowl. Place dough in bowl, turning to grease top.
Cover and let rise in a warm, draft-free place (75F/24C) until
doubled in size, 45 minutes to 1 hour.
Spray a 9x5" loaf pan with cooking spray.
Punch down dough, and let stand for 10 to 15 minutes. On a lightly
floured surface, divide dough into 8 portions (85 to 90 g each). Roll
each portion into a smooth ball. Place in prepared pan in 2 rows of
4. Cover and let rise in a warm, draft-free place (75F/24C) until
almost doubled in size, 30 to 45 minutes.
Preheat oven to 350F (180C).
In a small bowl, whisk together 1 tablespoon (15 g) water and
remaining 1 egg (50 g). Brush top of loaf with egg wash.
Bake until an instant-read thermometer inserted in center registers
190F (88C), 28 to 35 minutes. Let cool in pan for 10 minutes. Remove
from pan, and let cool completely on a wire rack.
S(Internet address):
https://redstaryeast.com/recipes/brioche-nanterre/
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Per Serving (excluding unknown items): 147 Calories; 6g Fat (35.4%
calories from fat); 4g Protein; 20g Carbohydrate; 1g Dietary Fiber;
48mg Cholesterol; 225mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 1213