Emprimir
Correo Electrónico
 |
Ingredientes
- 35ml (7 tsp) tepid milk
- 10g (about 2/3 of a US cake) fresh yeast or 1 tsp dry active yeast
- 300g 82 2/5 cups) all-purpose (plain) flour
- 15g (1 rounded tbsp) granulated (white) sugar
- 3g (1/2 tsp) fine salt
- 3 large eggs, lightly beaten
- 175g (1 1/2 sticks) butter, room temperature
- 1 egg yolk beaten with 1 tbsp milk, for egg wash
View Full Recipe at Pizzarossa
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 325g | |
| Calories 1466 | |
| Calories from Fat 1380 | 94% |
| Total Fat 156.64g | 196% |
| Saturated Fat 94.48g | 378% |
| Trans Fat 0.0g | |
| Cholesterol 1002mg | 334% |
| Sodium 2378mg | 99% |
| Potassium 240mg | 7% |
| Total Carbs 1.24g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.24g | 1% |
| Protein 20.09g | 32% |
,%20the%20final%20dough%20is%20soft%20but%20manageable,%20and%20a%20long,%20slow%20proof%20gives%20it%20a%20rich%20flavour%20without%20being%20overly%20yeasty.%20I%20baked%20it%20in%20a%20loaf%20tin%20for%20easy%20slicing,%20but%20it%20just%20as%20easily%20makes%20a%20boule.%3C/p%3E%3Cp%3EMakes%201%20large%20loaf%3C/p%3E%3Cp%3E40%20minutes%20active%20time,%20about%2012%20hours%20resting%20all%20up,%20and%2045%20minutes%20baking%20time%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3EHeat%20the%20milk%20in%20a%20small%20bowl,%20add%20the%20yeast%20and%20stir%20to%20dissolve.%3C/p%3E%3Cp%3EPut%20the%20flour,%20sugar%20and%20salt%20into%20the%20bowl%20of%20a%20stand%20mixer%20fitted%20with%20a%20paddle%20attachment%20and%20pour%20in%20the%20milk%20and%20beaten%20eggs.%20Mix%20on%20low%20speed%20for%20five%20minutes,%20until%20completely%20combined.%3C/p%3E%3Cp%3EScrape%20down%20the%20sides%20of%20the%20bowl%20with%20a%20plastic%20spatula,%20then%20mix%20at%20medium%20speed%20for%20about%2010%20minutes.%20The%20dough%20should%20be%20smooth.%3C/p%3E%3Cp%3ESwitch%20to%20a%20dough%20hook,%20and,%20with%20the%20mixer%20running%20at%20low%20speed,%20add%20the%20butter%20a%20teaspoon%20at%20a%20time.%20It%20will%20look%20very%20buttery%20at%20first,%20and%20will%20take%20about%20ten%20minutes%20for%20the%20butter%20to%20be%20completely%20incorporated.%3C/p%3E%3Cp%3EWhen%20the%20butter%20is%20all%20incorporated,%20increase%20the%20speed%20and%20mix%20for%20about%20ten%20minutes,%20until%20the%20dough%20is%20very%20smooth%20and%20comes%20away%20from%20the%20bowl.%3C/p%3E%3Cp%3ERemove%20the%20dough%20hook,%20cover%20the%20bowl%20with%20a%20damp%20towel%20and%20leave%20to%20rise%20in%20a%20warm%20place%20for%20about%20two%20hours,%20until%20the%20dough%20has%20doubled%20in%20size.%3C/p%3E%3Cp%3EKnock%20the%20dough%20back%20by%20folding%20it%20over%20two%20or%20three%20times%20with%20a%20bowl%20scraper.%20Cover%20the%20bowl%20tightly%20with%20plastic%20wrap%20and%20refrigerate%20for%20at%20least%20six%20hours%20(overnight%20works%20well).%3C/p%3E%3Cp%3ERemove%20dough%20from%20fridge%20and%20bring%20to%20room%20temperature%20for%20about%202%20hours.%3C/p%3E%3Cp%3EHeavily%20butter%20a%2030cm%20(12%E2%80%B3)%20loaf%20tin.%3C/p%3E%3Cp%3EScrape%20dough%20out%20onto%20work%20surface%20and%20knead%20gently%20into%20a%20ball,%20then%20stretch%20and%20roll%20into%20a%20log.%20Place%20dough%20in%20loaf%20tin%20and%20brush%20lightly%20with%20egg%20wash.%3C/p%3E%3Cp%3ECover%20loosely%20with%20plastic%20wrap%20and%20allow%20to%20rise%20for%20about%202%20hours,%20until%20doubled%20in%20sized.%3C/p%3E%3Cp%3EPreheat%20the%20oven%20to%20200%C2%B0C%20(400%C2%B0F).%3C/p%3E%3Cp%3EBrush%20the%20brioche%20lightly%20again%20with%20egg%20wash.%20Bake%20for%2015%20minutes,%20then%20reduce%20heat%20to%20180%C2%B0C%20(360%C2%B0F)%20and%20bake%20for%20a%20further%2030%20minutes.%3C/p%3E%3Cp%3ELet%20the%20brioche%20cool%20in%20the%20tin%20for%20five%20minutes,%20then%20turn%20out%20onto%20a%20wire%20rack%20and%20allow%20to%20cool%20completely%20before%20cutting.%3C/p%3E%3Cp%3EKeeps%20for%202%20%E2%80%93%203%20days%20wrapped%20well%20in%20aluminium%20foil%20in%20the%20pantry.%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E%3Cp%3ERelated%3C/p%3E){kind=link}