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Have you made Brioche-old Fashioned Method (bread Or Coffeecakes)?
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Brioche-old Fashioned Method (bread Or Coffeecakes)

Date Added: January 27, 2013

Ingredients:

1/3 Cup Milk Tepid
1 Package Yeast dry
2 Tablespoons Sugar
2 Unit Eggs Beaten
3/4 Cup Flour bleached, sifted
2 Unit Eggs More
1 Teaspoon Salt (to taste)
2 Unit Butter Sticks Tepid Melted
2 Cups Flour More As Needed
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Directions:

1. Dissolve yeast in milk with sugar till foamy.

2. Blend in 2 beaten eggs and 3/4 cup flour to make a smooth mixture.

3. Then blend in 2 more eggs, salt, melted butter and 2 cups of flour.

4. beat vigourously with wooden spoon until dough is stiff and hard to stir.

5. Let dough rest 5 minutes. Knead on floured surface with heel of hands ( not warm palms ) until smooth and elastic.

6. Place dough in oiled bowl and cover and let rise in a warm place triple, about 3 hours or let cool rise in refrigerator overnight.

7. Pat dough into a rectangle 12 inches long.Flip right side over to middle and left side over to cover.

8. 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 hours.

9. Punch down dough and place in pan or pans and let rise slightly more than double.

10. whatever pan you use just fill 1/3 to 2/5 full.

11. bake in a preheated 425 oven for 30 minutes or lightly browned.

12. 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 pieces into a petal design.

13. Let rise double and bake in middle oven rack at 375 until lightly brown.

14. Yield: 1 brioche loaf or 2 , 12 inch coffeecake rings.

15. Note: the trick for perfect brioche dough is never let the temperature of ingredients get to hot or to cold.

16. Since there are so many risings with this dough, I prefer to let the first rise occur in the refrigerator.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Yeast, Butter, Gluten, Natural Sweeteners allergies.
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