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Categories > Breads

Date Added 2008-05-31     Times viewed 1263

Brioche


15 g yeast
100 ml milk
2 tspn fine salt
500 g bread flour
4 eggs
250 g butter
30 g sugar

Put ingredients into a bowl and then work with a dough hook for 10 minutes or by hand 20 minutes until the dough is very smooth and glossy. It should be supple and fairly elastic.

Cover and leave for 2 hours or until double in bulk. Cover and leave 4 hours (in the fridge if a hot day), or in the fridge for up to 24 hours.

Use to make a large or several small brioches. For small brioches, they can be placed in greased brioche or muffin cups.

Place in a preheated 220 degree oven and cook 8 minutes for small brioche, or 40 - 45 minutes for larger brioches.

The dough can be frozen for up to 2 weeks.

Thaw in the fridge 2 - 3 hours or overnight.

The dough can also be made in the breadmaker.