Side Pannel
Brioche-Old Fashioned Method (Bread or Coffeecakes)
Brioche-Old Fashioned Method (Bread or Coffeecakes)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- 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
Directions
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"
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"
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