Brioche
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Serves/Makes: 3 loaves
Ready in: > 5 hrs
- 1 package yeast
- 1 cup warm milk
- 4 cups flour
- 3/4 cup butter or margarine, softened
- 6 tablespoons sugar
- 1 teaspoon salt
- 3 eggs
- 1 egg yolk
Sponge: Dissolve yeast in warm milk in a medium-sized bowl. Add 1 3/4 cups flour and mix thoroughly. Cover bowl with plastic wrap and allow mixture to rise 45 minutes. Dough: Place butter, sugar and salt into a bowl and cream them together. Add eggs and one egg yolk, one at a time, beating well after each egg is added. Add 1 3/4 cups flour and mix until well blended. Add sponge and mix well. Add remaining flour and knead . Place dough in a greased bowl and turn to grease top. Let rest until double in size. Punch dough down. Cover bowl with plastic wrap and refrigerate at least 4 hours or over night. Punch dough down, Shape into 3 large or 24 small individual brioche. Work quickly as dough will become sticky and difficult to handle as it warms to room temperature. Place in grease fluted brioche pans. Cover; let rise at room temperature, until doubled in size. Bake at 375 degrees F for 20 to 25 minutes for a large loaf or 10 to 15 minutes for individual loaves. Remove from pans immediately and brush all surfaces with cooking oil or shortening.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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