Brioche #1

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Title: Brioche #1
Yield: 4 Servings
Categories: Eggs

Ingredients:

4 1/2 c Sifted all purpose flour
2 ts Salt
2 tb Granulated sugar
1/2 c Warm water
1 3/4 tb Granulated yeast
7 lg Eggs
1 1/2 c Unsalted butter; softened


Sift flour & salt together; set aside. Dissolve sugar in warm water in
large mixing bowl. Add yeast,dissolve by stirring slowly. Place flour &
salt on top of sugar & yeast mixture. Then add 6 eggs on top of flour
mixture. Mix slowly until all ingredients are combined. Stir mixture
several min. until dough becomes smooth & elastic,then add softened butter
2 tbs. at a time until all is completely incorporated. Cover & bench proof
dough until double in volume. Punch down dough, proof in refrigerator until
dough is firm & workable. Measure 3-oz. pats of dough. Brush oven-proof
coffee cups w/ softened butter. Pinch a marble-sized piece of dough from
each pat & reserve. Form each pat of dough into round shape,place in
buttered cup. Form each marble-sized piece of dough into a pear shape. Make
a dent in the round dough & place a pear piece into dent after wetting the
pointed end in water. Proof the dough until double in size. Beat the
remaining egg w/ 1 tbs. water. Brush egg wash over dough. Bake at 350 F for
15-18 min.

THE TRELLIS

DUKE OF GLOUCESTER ST.;WM'SBURG

STERLING SAUVIGNON BLANC 1982

From the , downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.