Brioche               

 tags (edit): @Vogel @Tried Bread  

 

Brioche is the richest form of bread dough around -- it bakes up light and very buttery. You can fold nuts and dried fruits into the dough, bake it, slice it, and toast it for breakfast or dinner. But the great thing is that you can also roll it out like a pie crust and use it as the crust for pies or turnovers.

Ingredients

1 1/2 teaspoon Active Dry Yeast
2 tablespoon Water Warm
2 tablespoon Sugar
3 Eggs
1 1/2 teaspoon Salt
2 cups Flour
1 cup Butter Softened
 

Instructions
 1. Butter and flour a 4-x-9 loaf pan.

2. Place the yeast in the water with 1 tablespoon of the sugar and let sit for 3 minutes to activate (or proof) the yeast. The yeast has been activated (proofed) when you see little bubbles in the yeast mixture.

3. In a large bowl, whisk together the eggs, the remaining sugar, and the salt. Add the yeast mixture, and then stir in the flour. Using your well-floured hands, work the butter into the dough until it is fully incorporated.

4. Place the dough in an oiled bowl and cover with plastic wrap. Let rise in a warm place for about 2 hours or until the dough has doubled in size.

5. Punch down the dough with your well-floured fist to deflate it and then place in the prepared bread pan. Cover the dough and let sit in a warm place for 1 hour.

6. Bake at 375 for 35 to 45 minutes or until golden-brown. Remove from the oven and from the pan. All the brioche to cool completely on a wire rack.

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Yields: 1 Servings
     Gourmet Cooking for Dummies, page 270

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