Brioche #1
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Brioche #1
  Eggs  
Last updated 6/12/2012 1:10:33 AM. Recipe ID 37807. Report a problem with this recipe.
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      Title: Brioche #1
 Categories: Eggs
      Yield: 4 Servings
 
  4 1/2 c  Sifted all purpose flour
      2 ts Salt
      2 tb Granulated sugar
    1/2 c  Warm water
  1 3/4 tb Granulated yeast
      7 lg Eggs
  1 1/2 c  Unsalted butter; softened
 
  Sift flour & salt together; set aside. Dissolve sugar in warm water in
  large mixing bowl. Add yeast,dissolve by stirring slowly. Place flour
  & salt on top of sugar & yeast mixture. Then add 6 eggs on top of
  flour mixture. Mix slowly until all ingredients are combined. Stir
  mixture several min. until dough becomes smooth & elastic,then add
  softened butter 2 tbs. at a time until all is completely
  incorporated. Cover & bench proof dough until double in volume. Punch
  down dough, proof in refrigerator until dough is firm & workable.
  Measure 3-oz. pats of dough. Brush oven-proof coffee cups w/ softened
  butter. Pinch a marble-sized piece of dough from each pat & reserve.
  Form each pat of dough into round shape,place in buttered cup. Form
  each marble-sized piece of dough into a pear shape. Make a dent in
  the round dough & place a pear piece into dent after wetting the
  pointed end in water. Proof the dough until double in size. Beat the
  remaining egg w/ 1 tbs. water. Brush egg wash over dough. Bake at 350
  F for 15-18 min.
  
  THE TRELLIS
  
  DUKE OF GLOUCESTER ST.;WM'SBURG
  
  STERLING SAUVIGNON BLANC 1982
  
  From the , downloaded




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Recipe ID 37807 (Apr 03, 2005)

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