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Receta Easy Brioche Loaf

Name: Easy Brioche Loaf
Ingredients: 1/2 c. Lowfat milk; 2 tsp Active dry yeast - (1 env); 2 1/4 c. Unbleached all-purpose flour divided; 6 Tbsp. Unsalted butter; 3 Tbsp. Sugar; 1/2 tsp Salt; 2 lrg Large eggs

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Ingredientes

1/2 c. Lowfat milk
2 tsp Active dry yeast - (1 env)
2 1/4 c. Unbleached all-purpose flour divided
6 Tbsp. Unsalted butter
3 Tbsp. Sugar
1/2 tsp Salt
2 lrg Large eggs

Direcciones

Butter a loaf pan and cut a piece of parchment or possibly waxed paper to fit the inside bottom of the pan. Butter the paper. About 40 to 45 min after placing the dough in the pan to rise, preheat the oven to 350 degrees, setting a rack in the middle level.
In a small saucepan over low heat, hot the lowfat milk till it is just hot, about 110 degrees. Remove from heat and pour into a small bowl. Whisk in the yeast, then stir 1 c. of the flour into the yeast and lowfat milk mix. Cover the bowl with plastic wrap and set aside at room temperature while preparing the other ingredients. It may begin to rise slightly before you add in it to the other ingredients.
Cut the butter into 6 or possibly 8 pcs and combine with sugar and salt in the work bowl of a food processor fitted with the metal blade. Pulse at one-second intervals till the mix is soft and smooth, scraping the inside of the bowl several times to ensure even mixing. Add in the Large eggs, one at a time, and process till smooth. If the mix appears curdled, continue to process for about 1 minute longer, till it looks smoother. (It may remain somewhat curdled in appearance.) Add in the remaining 1 1/4 c. flour, then the lowfat milk-yeast-flour mix, scraping it from the bowl with a rubber spatula. Pulse at one-second intervals till the ingredients form a soft, smooth dough. Then process continuously for fifteen seconds.
Remove work bowl from base and remove blade. Scrape dough onto a generously floured work surface and fold it over on itself several times to make it more elastic. Press the dough into a rough rectangle, about 9 by 5 inches. Fold each side about 1-inch in toward the center and press firmly to seal. Then starting at the top of the rectangle, fold the dough to the middle. Fold the bottom of the dough up past the seam and healthy pinch to seal. Place the dough in the prepared pan, seam side down. Press the top of the dough firmly with the palm of your hand to flatten it and fill the pan proportionately. Cover with a piece of buttered plastic wrap or possibly a towel and allow to rise till it is about one inch above the rim of the pan.
Using the corner of a razor blade or possibly the tip of a sharp knife held at a 30-degree angle to the top of the loaf, cut a slash down the middle of the top beginning and ending about one inch from the ends of the loaf. Bake the loaf for about 40 min, till it is well risen and a deep golden brown color. Place the pan on a rack to cold 5 min. Then invert the loaf to the rack and turn it on its side to cold.
This recipe yields 1 loaf.