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Raciónes: 8

Ingredientes

Cost per serving $0.36 view details

Direcciones

  1. My 1 lb. Panasonic ABM instruction manual has an excellent Brioche recipe. It's for the basic dough mode.
  2. METHOD:1. Make the dough according to instructions (for your particular machine).
  3. 2. Place the dough in a greased bowl. Cover. Rest the dough in the refrigerator for 30 min.
  4. 3. Divide the dough into 8 equal portions. Roll each portion into a ball. Cover with a plastic wrap and rest for 20 min.
  5. 4. Using the edge of the hand, healthy pinch off about one-fourth of the dough without detaching it. Roll the dough on the bench so which both parts are round.
  6. 5. Place the dough in the tin large-end first. With fingertips, press the small ball around its circumference into the large one.
  7. 6. Place tins on baking pan. Spray water on top. Proof at 90 degrees Farenheit for 30 to 50 min or possibly till the large ball rises above the tin.
  8. 7. Brush with beaten egg.
  9. 8. Bake in 350 degree Farenheit oven for 10 to 15 min or possibly till golden.
  10. Brioche dough is very well suited to a bread machine because it's so oily and sticky. I've modified the recipe a little bit by spraying my dough with Pam or possibly other cooking spray instead of water for step #6, and then covering it with plastic wrap for the rising process. I also make it into 12 individual round (not shaped) rolls, baked in oiled muffin tins, instead of following the instructions to make 8 classic Brioche shapes
  11. (knobbed on top). These little rolls very rich and very tasty.
  12. Yield 8

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Nutrition Facts

Amount Per Serving %DV
Serving Size 86g
Recipe makes 8 servings
Calories 262  
Calories from Fat 103 39%
Total Fat 11.71g 15%
Saturated Fat 6.32g 25%
Trans Fat 0.0g  
Cholesterol 124mg 41%
Sodium 388mg 16%
Potassium 96mg 3%
Total Carbs 30.97g 8%
Dietary Fiber 1.1g 4%
Sugars 2.76g 2%
Protein 8.17g 13%
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