Brioche #1

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.