BRIOCHE
Steps:
- Sift the flours, then add the sugar and salt. Place in a heavy-duty electric mixer with a dough hook and start beating slowly, adding the yeast after it has been dissolved in the warm water. Add the eggs one by one and continue beating for about 25 minutes. Let the machine rest briefly if it begins to overheat. Then add the butter little by little, continuing to mix for another 10 minutes until the dough becomes a smooth ball. Sprinkle with additional flour.
- Let the dough rise, covered, in a well-buttered bowl for six hours at room temperature. Punch it down and let it rise, covered, in the refrigerator overnight.
- Roll the dough out to form two logs about six inches in diameter. Cut each roll into two-inch slices and divide each slice into four pieces. Roll out the pieces into thick snakes three inches long and about an inch in diameter. Place half of the pieces side by side in two rows in a well-buttered 11-by-5 1/2-by-3 1/2-inch bread pan. Repeat in a second pan, using up all the dough. Let the dough rise about three hours in a very warm room until it reaches the top of the pans.
- Bake the brioche in a 350-degree oven for about 25 minutes or until it is golden on top.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 17 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 10 grams, Sodium 197 milligrams, Sugar 5 grams, TransFat 1 gram
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