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Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Brioche

2 packages yeast
1/2 cup warm water with 1 tablespoon sugar
1 cup sugar
1 cup milk
1 stick sweet butter
3 eggs
2 egg yolks
7 cups all-purpose flour
1 egg beaten with 1 tablespoon milk

Proof yeast in sugar water until yeast mixture begins to bubble. Place milk in microwave and heat until hot. Remove milk from microwave and add butter. Stir until butter begins to melt.

Place all liquids with 1 cup sugar, 2 cups flour and eggs in bowl of food processor. (You can also use a heavy-duty mixer.) Process. Continue adding flour, until dough forms and is no longer sticky. Allow to rise in a warm place, covered, until doubled in volume.

Punch down. Form into balls, and place balls into greased, individual brioche molds. Place molds on a parchment-lined baking sheet. Brush tops with the egg wash (egg beaten with milk). Allow to rise again until doubled in size.

Bake in a 350- to 375-degree oven until bread is golden brown and sounds hollow when tapped (about 15-20 minutes). Allow to cool before hollowing.

Makes 16 brioches.

Variations: 6 dozen knots or 3-4 one-pound loaves.

Sunday, April 15, 2001



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