Brioche - pan-1
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Brioche - pan-1
Last updated 6/12/2012 1:10:33 AM. Recipe ID 37811. Report a problem with this recipe.
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      Title: Brioche - pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
           XKGR41A Don Fifield
  2 1/4 c  Bread flour
  1 1/2 tb Sugar
      1 tb Dry milk
      1 ts Salt
      6 tb Butter
      3 lg Eggs
    1/4 c  Water
      2 ts Dry yeast
      1    Egg; beaten for brushing
           -on top
  1. Place first 5 ingredients inside the bread pan. Add eggs and water.
  Close cover and place dry yeast into the yeast holder. SELECT: BASIC
  DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2
  hours and 25 minutes later) 2. Place dough in greased bowl. Cover.
  Rest the dough in fridge for 30 minutes. 3. Divide dough into 8 equal
  portions. Roll each portion into a ball. Cover with a plastic wrap
  and rest for 20 minutes. 4. Using edge of the hand, pinch off about
  1/4th 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. (could use muffin
  tins???) Spray water on top. Proof at 90 deg. for 30 to 50 minutes or
  until the larger ball rises above the tin. 7. Brush with beaten egg.
  8. Bake in 350 deg. oven for 10 to 15 minutes or until golden brown.

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Recipe ID 37811 (Apr 03, 2005)

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