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Brioche


Ingredients


4 Tbsp yeast

1/2 cup warm water

1/2 cup sugar

2 Tsp salt

1/2 cup warm milk

6 egg yolks and 3 whole eggs

6 C.all Purpose flour
(more or less depending on the wetness of your dough)

1 cup(2 sticks) unsalted butter
at room temp.


Directions


Dissolve the yeast in the warm water.

Put the softened yeast in a large bowl and mix well with sugar, salt,warm milk,egg yolks and whole eggs.

Add 4 C. flour and stir in with butter.

Add enough flour so you can turn it out onto a floured surface and knead for 10 minutes, adding flour as necessary.

The dough should form a glossy ball with no stickiness.

Place it in a greased bowl,cover and allow to double in bulk at room temp for about 1 1/2 hrs.

Punch down and refrigerate,covered overnight.

Remove the dough from refreig. and let it come to room temp.

Punch down and roll into desired shapes ( hamburger size buns so sandwiches, or braid them as rolls, or spiral rolls.)

Let rise until almost double in bulk, brush with egg wash and bake 450 for 8-10 minutes depending on its shape.

Also you can roll this dough out to a 6-8 inch cirle and fil them with a favorite filling...pinch the dough up around the filling and turn over to the smooth top,egg wash and bake.

Makes the greatest samdwiches hot or cold.

Use your imagination on the filling...anything you might have on hand is fun.


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