Brioche Bread

 





Ingredients


FIRST PART: THE SPONGE

0.25 cup warm milk

2 .5 tsp  yeast 

1  egg

2 cups  flour




SECOND PART: THE DOUGH

0.25 cups sugar

4  eggs 

1.5 c  flour

1 tsp salt

1.5 sticks unsalted butter


;


FOR THE EGG WASH

1  egg

1 tbsp milk




Instructions

MAKE THE SPONGE

In the bowl of heavy duty mixer, Add the yeast, milk,1 cup all purpose 


flour and egg. Mix just until combined. Sprinkle the remaining 1 cup of 


flour over the top as if to cover mixture. Let this stand for about 45 


minutes. 




MAKE THE DOUGH

Add the salt, sugar, eggs and 1 cup of flour to the bowl with the yeast 

mixture. run the heavy duty mixer on low speed for about a minute . 

Add the remaining half cup of flour and run the mixer in medium 

speed. Continue to beat, scraping the bowl as needed, for about 15 

minutes. 




Now add the butter . Make sure that the butter is in in room 

temperature, but not warm or oily. It should be pretty soft and 

malleable.press it down using your thumb or beat it with a rolling pin 

to give it a malleable consistency. When you add the butter, the dough 




will fall apart again for a moment. Continue to beat until you hear the 

slapping sounds again. This should take about 6 minutes or so. The 

dough is now , once again, clinging together in the center and in the 

dough hook with the slapping sound. 

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