Brioche
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Brioche
  Bread  
Last updated 6/12/2012 1:10:33 AM. Recipe ID 37806. Report a problem with this recipe.
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      Title: Brioche
 Categories: Bread machi, Dough cycle
      Yield: 8 Servings
 
  2 1/4 c  Bread flour
  1 1/2 tb Sugar
      1 tb Dry milk
      1 ts Salt
    1/4 c  Water; 2 Fl. Oz.
      6 tb Butter or margarine
      3 lg Eggs
      2 ts Dry yeast
      1    Egg; Beaten For Brushing
           ; On Top
           -- 8  Brioche Or Cake Cups
 
  My 1 pound Panasonic ABM instruction manual has an excellent Brioche
  recipe.  It's for the basic dough mode.
  
  METHOD: 1) Make the dough according to instructions (for your
  particular machine).
  
  2) Place the dough in a greased bowl.  Cover.  Rest the dough in the
  refrigerator for 30 minutes.
  
  3) Divide the dough into 8 equal portions.  Roll each portion into a
  ball. Cover with a plastic wrap and rest for 20 minutes.
  
  4) Using the edge of the hand, pinch off about one-fourth of the dough
  without detaching it.  Roll the dough on the bench so that both parts
  are round.
  
  5) Place the dough in the tin large-end first.  With fingertips,
  press the
  
  small ball around its circumference into the large one.
  
  6) Place tins on baking pan.  Spray water on top.  Proof at 90 degrees
  Farenheit for 30 to 50 minutes or until the large ball rises above
  the tin.
  
  7) Brush with beaten egg.
  
  8) Bake in 350 degree Farenheit oven for 10 to 15 minutes or until
  golden brown. Brioche dough is very well suited to a bread machine
  because it's so oily and sticky. I've modified the recipe a little
  bit by spraying my dough with Pam or other cooking spray instead of
  water for step #6, and then covering it with plastic wrap for the
  rising process.  I also make it into 12 individual round (not shaped)
  rolls, baked in oiled muffin tins, instead of following the
  instructions to make 8 classic Brioche shapes (knobbed on top).
  These little rolls very rich and very tasty.
  
  Yield 8
  




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Recipe ID 37806 (Apr 03, 2005)

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