Easy Brioche Loaf
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Easy Brioche Loaf
  Easy    Loaf  
Last updated 6/12/2012 12:59:25 AM. Recipe ID 22367. Report a problem with this recipe.
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      Title: Easy brioche loaf
 Categories: Live
      Yield: 4 Servings
    1/2 c  Milk
      1    Envelope (2 teaspoons)
           Active dry yeast
  2 1/4 c  Unbleached, all-purpose
           Flour, divided
      6 tb Unsalted butter
      3 tb Sugar
    1/2 ts Salt
      2 lg Eggs
  Butter a loaf pan and cut a piece of parchment or waxed paper to fit
  the inside bottom of the pan. Butter the paper. About 40 to 45
  minutes after placing the dough in the pan to rise, preheat the oven
  to 350 degrees, setting a rack in the middle level.
  In a small saucepan over low heat, warm the milk until it is just
  warm, about 110 degrees. Remove from heat and pour into a small bowl.
  Whisk in the yeast, then stir 1 cup of the flour into the yeast and
  milk mixture. Cover the bowl with plastic wrap and set aside at room
  temperature while preparing the other ingredients. It may begin to
  rise slightly before you add it to the other ingredients.
  Cut the butter into 6 or 8 pieces and combine with sugar and salt in
  the work bowl of a food processor, fitted with the metal blade. Pulse
  at one-second intervals until the mixture is soft and smooth,
  scraping the inside of the bowl several times to ensure even mixing.
  Add the eggs, one at a time, and process until smooth. If the mixture
  appears curdled, continue to process for about 1 minute longer, until
  it looks smoother. (It may remain somewhat curdled in appearance.)
  Add the remaining 1 1/4 cups flour, then the milk-yeast-flour
  mixture, scraping it from the bowl with a rubber spatula. Pulse at
  one-second intervals until the ingredients form a soft, smooth dough.
  Then process continuously for fifteen seconds.
  Remove work bowl from base and remove blade. Scrape dough onto a
  generously floured work surface and fold it over on itself several
  times to make it more elastic. Press the dough into a rough
  rectangle, about 9 x 5-inches. Fold each side about 1-inch in toward
  the center and press firmly to seal. Then starting at the top of the
  rectangle, fold the dough to the middle. Fold the bottom of the dough
  up past the seam and pinch to seal. Place the dough in the prepared
  pan, seam side down. Press the top of the dough firmly with the palm
  of your hand to flatten it and fill the pan evenly. Cover with a
  piece of buttered plastic wrap or a towel and allow to rise until it
  is about one inch above the rim of the pan. Using the corner of a
  razor blade or the tip of a sharp knife held at a 30 degree angle to
  the top of the loaf, cut a slash down the middle of the top beginning
  and ending about one inch from the ends of the loaf. Bake the loaf
  for about 40 minutes, until it is well risen and a deep golden color.
  Place the pan on a rack to cool 5 minutes. Then invert the loaf to
  the rack and turn it on its side to cool.

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Recipe ID 22367 (Apr 03, 2005)

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