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Express Brioche




Source of Recipe


Adapted from ICE Tech 3 from Corgi Man at cookskorner.com


Recipe Introduction


I haven't succeeded at this bread yet, but I will. I have seen Corgi Man's photos of this bread on cookskorner.com and it is a thing of beauty. I think that I am over mixing it, because I am getting a very tight, dense crumb rather than the striated texture that brioche should be. The flavor is excellent, though, and we've enjoyed it toasted with jam and butter.



List of Ingredients




1 pkg. active dry yeast or rapid rise yeast
¼ cup warm milk or water
1 Tbs sugar
1 tsp salt
2 cups all purpose flour
8 Tbs (1 stick) unsalted butter (cut into at least 8 pieces - very
cold)
2 large eggs


Recipe



To Make with Active Dry Yeast

1. Proof the yeast: dissolve in warm water (about 100 F, not more than 140 F) with the sugar and 1 Tbs of the flour. Leave until it has bubbled or grown in size.
2. Put the flour and salt in the food processor bowl with the dough blade. Turn it on and off to sift. Add the yeast mixture and 1 egg, process 1 minute.
3. Add the butter and process 10 seconds or so, just until the butter is incorporated.
4. Add the last egg and process 1.5 minutes.
5. Remove from the bowl, knead (on floured board) if necessary to make smooth.
6. Place in a greased bowl, cover and let rise in a warm place until doubled in size. (ca. hour and a half)
7. Deflate the dough when ready to use to rise again in the greased-floured loaf or brioche pan.

To Make with Rapid Rise Yeast

1. Put flour, yeast, hot liquid, sugar, salt and 1 egg in the processor bowl, process 1 minute.
2. Follow the steps 3-7, as in above recipe.

Preheat oven to 375 F. Form dough into a loaf and put into a greased and floured loaf pan or brioche pan. Let rise for 30 minutes. Brush top of loaf with a beaten egg. Bake about 30 minutes or a little more till golden brown.