Brioche Bread


1/4 cup warm water (105-115 degrees F)
1/2 cup butter
cup sugar
3/4 teaspoon salt
1/2 cup milk


Dissolve yeast in warm water and let stand 5 to 10 minutes. In a large mixing bowl, beat butter, sugar and salt with an electric mixer until fluffy. Add 1 cup of the flour and the milk. Separate 1 egg. Add the yolk and remaining whole eggs to beaten mixture (refrigerate egg white to use later). Add softened yeast and beat well. Stir in remaining flour until smooth. Place in a greased bowl and cover. Let rise in a warm place until double, about 2 hours. Chill dough 6 hours.
Grease twenty-four 2 1/2 inch muffin cups; set aside. Stir dough down. Turn dough out onto a lightly floured surface and divide into 4 portions; set 1 portion aside. Divide each of the remaining 3 portions into 8 pieces: 24 pieces total.
To shape, pull each piece into a ball, tucking the edges under to make smooth tops. Place in prepared muffin cups, smooth sides up. Divide reserved dough portion into 24 pieces; shape into balls. With a floured finger, make an indentation in each large ball. Press a small ball into each indentation. Combine reserved egg white and 1 tablespoon water; brush over rolls. Cover; let rise in a warm place until double (45-55 minutes).
Bake in a 375 degree F oven about 15 minutes or until golden, brushing again with egg white mixture after 7 minutes. Cool on wire racks.




In step one, you can skip the 2 hour rising time and chill the dough for 12 to 24 hours.




Thursday, December 10, 2009 - 4:30pm


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