Brioche-old fashioned method (bread or coffeecakes)

Ingredients

Quantity		Ingredient
⅓	cup	Milk; Tepid
1	pack	Yeast
2	tablespoons	Sugar
2		Eggs; Beaten
¾	cup	Flour
2		Eggs; More
1	teaspoon	Salt
2		Sticks Butter; Tepid Melted
2	cups	Flour; More As Needed

Directions

Dissolve yeast in milk with sugar till foamy.Blend in 2 beaten eggs and ¾ cup flour to make a smooth mixture. Then blend in 2 more eggs, salt, melted butter and 2 cups of flour. beat vigourously with wooden spoon until dough is stiff and hard to stir. Let dough rest 5 minutes. Knead on floured surface with heel of hands ( not warm palms ) until smooth and elastic.

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. Pat dough into a rectangle 12 inches long.Flip right side over to middle and left side over to cover.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 1½ hours. Punch down dough and place in pan or pans and let rise slightly more than double. whatever pan you use just fill ⅓ to ⅖ full. bake in a preheated 425 oven for 30 minutes or lightly browned. 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. Let rise double and bake in middle oven rack at 375 until lightly brown. Yield: 1 brioche loaf or 2 , 12 inch coffeecake rings. Note: the trick for perfect brioche dough is never let the temperature of ingredients get to hot or to cold. Since there are so many risings with this dough, I prefer to let the first rise occur in the refrigerator.It really helps with the yeast cell buildup. Enjoy!

Joan,"Flour Power"

>From: <LIR119@...>

From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

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