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Receta Brioche Old Fashioned Method (Bread Or Coffeecakes)
by Global Cookbook

Brioche Old Fashioned Method (Bread Or Coffeecakes)
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Ingredientes

  • 1/3 c. Lowfat milk Tepid
  • 1 pkt yeast
  • 2 Tbsp. sugar
  • 2 x Large eggs Beaten
  • 3/4 c. flour
  • 2 x Large eggs More
  • 1 tsp salt
  • 2 stk Butter Tepid Melted
  • 2 c. Flour More As Needed

Direcciones

  1. Dissolve yeast in lowfat milk with sugar until foamy.Blend in 2 beaten Large eggs and 3/4 c. flour to make a smooth mix. Then blend in 2 more Large eggs, salt, melted butter and 2 c. of flour. beat vigourously with wooden spoon till dough is stiff and hard to stir. Let dough rest 5 min. Knead on floured surface with heel of hands ( not hot palms ) till smooth and elastic.
  2. Place dough in oiled bowl and cover and let rise in a hot place triple, about 3 hrs or possibly let cold rise in refrigerator overnight. Pat dough into a rectangle 12 inches long.Flip right side over to middle and left side over to cover.Pat dough back into a rectangle and repeat the folding again ( this redistributes the yeast cells to produce a fine grain texture ) Return dough to bowl and let rise again a minimum of 1 1/2 hrs. Punch down dough and place in pan or possibly pans and let rise slightly more than double. whatever pan you use just fill 1/3 to 2/5 full. bake in a preheated 425 oven for 30 min or possibly lightly browned. for coffeecake: roll out dough and cover with sugar, cinnamon, nuts and reroll jelly roll style, forming into a ring and cutting sections with a scissors and forming alternate pcs into a petal design. Let rise double and bake in middle oven rack at 375 till lightly brown.
  3. Yield: 1 brioche loaf or possibly 2 , 12 inch coffeecake rings.
  4. Note: the trick for perfect brioche dough is never let the temperature of ingredients get to warm or possibly to cool.
  5. Since there are so many risings with this dough, I prefer to let the first rise occur in the refrigerator.It really helps with the yeast cell buildup.