Brioche-old fashioned method (bread or coffeecakes)
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Brioche-old fashioned method (bread or coffeecakes)
Last updated 6/12/2012 1:10:33 AM. Recipe ID 37815. Report a problem with this recipe.
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      Title: Brioche-old fashioned method (bread or coffeecakes)
 Categories: Breads, Hand made
      Yield: 1 Servings
    1/3 c  Milk; Tepid
      1 pk Yeast
      2 tb Sugar
      2    Eggs; Beaten
    3/4 c  Flour
      2    Eggs; More
      1 ts Salt
      2    Sticks Butter; Tepid Melted
      2 c  Flour; More As Needed
  Dissolve yeast in milk with sugar till foamy.Blend in 2 beaten eggs
  and 3/4 cup flour to make a smooth mixture. Then blend in 2 more
  eggs, salt, melted butter and 2 cups of flour. beat vigourously with
  wooden spoon until dough is stiff and hard to stir. Let dough rest 5
  minutes. Knead on floured surface with heel of hands ( not warm palms
  ) until smooth and elastic. Place dough in oiled bowl and cover and
  let rise in a warm place triple, about 3 hours or let cool rise in
  refrigerator overnight. Pat dough into a rectangle 12 inches
  long.Flip right side over to middle and left side over to cover.Pat
  dough back into a rectangle and repeat the folding again ( this
  redistributes the yeast cells to produce a fine grain texture )
  Return dough to bowl and let rise again a minimum of 1 1/2 hours.
  Punch down dough and place in pan or pans and let rise slightly more
  than double. whatever pan you use just fill 1/3 to 2/5 full. bake in
  a preheated 425 oven for 30 minutes or lightly browned. for
  coffeecake: roll out dough and cover with sugar, cinnamon, nuts and
  reroll jelly roll style, forming into a ring and cutting sections
  with a scissors and forming alternate pieces into a petal design. Let
  rise double and bake in middle oven rack at 375 until lightly brown.
  Yield: 1 brioche loaf or 2 , 12 inch coffeecake rings. Note: the
  trick for perfect brioche dough is never let the temperature of
  ingredients get to hot or to cold. Since there are so many risings
  with this dough, I prefer to let the first rise occur in the
  refrigerator.It really helps with the yeast cell buildup. Enjoy!
  Joan,"Flour Power"
  >From:  From: Bread-Bakers Archives:

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Recipe ID 37815 (Apr 03, 2005)

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