Brioche
List of Ingredients
This is for a 1 1/2 pound bread maker. This fills the pan about 1/2 way so you could probably make it in a 1 pound machine.
1/3 cup water
1 1/2 teaspoon vanilla
1/3 cup margarine/butter, softened
4 eggs
3 1/2 cups bread flour
1/2 cup sugar
1 teaspoon salt
2 1/2 teaspoons regular active dry yeast or bread machine yeast
Topping:
1 tablespoon milk
1 egg yolk
coarse sugar crystals Recipe
Place all ingredients in bread pan in the order listed. Select the dough cycle. Press start. When it has finished it's cycle place dough in a greased bowl, turning to coat all sides. Cover with plastic wrap; refrigerate 4 hours or overnight.
Grease 18 medium-sized muffin pans or 2 pie pans. Punch dough down. Divide into 3 parts. Divide each part into 6 pieces. Cut off 1/4 of the dough from each piece. Shape each large and small piece into a smooth ball. Place each large ball in muffin cup (pressing gently to fill cup) or 9 inch pie pan. Make an indentation in center. Press small ball into indentation. Cover; let rise in warm place 50-60 minutes or till double. Heat oven to 325 degrees. Mix 1 tablespoon milk and 1 egg yolk; gently brush over tops of risen rolls. Sprinkle with sugar crystals. Bake 15-20 minutes or till golden. Remove from pan. Serve warm. Makes 18 or 2 pie pans.
( I have used this for French toast if we have any left, also bread pudding is GREAT using the leftovers of this bread. Someone else told me to use it for a pie crust when it's been rolled thin after the second rising. I haven't tried it but I bet it would be good with an apple pie filling. Much like puff pastry.
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