Recipe#2482

Title: Brioche 02

From: "Miriam Posvolsky" posvolsk@centroin.com.br 
 Newsgroups: rec.food.recipes 
 Subject: Brioche 
 Date: 9 Jun 1997 21:54:02 -0600 
 Message-ID: <01bc730d$13bf3b40$32d7ffc8@leonposv> 

1 oz yeast
 1/4 cup tepid water
 2 tsp salt
 2 tsp sugar
 1/4 cup tepid milk
 3 and 1/2 cup flour
 3 eggs
 2 yolks
 1/4 lb + 1 Tbsp butter
 1 egg yolk to brush
 Dissolve yeast in water. Add sugar and milk. Place flour and salt
 in a bowl and dig a hole in the center. Add yeast mixture and eggs.
 Stir until all is mixed. Then knead on a board until smooth. It
 will stick to your hands and to the board. Add very little flour
 if you really have to. Work butter into dough by spoons until all
 butter has been absorbed. Place in a bowl, cover with plastic or
 Saran wrap. Set aside in a cool dry place for 3 hours until it
 triples in volume.
 Place dough onto floured board and shape it into a rectangle. Fold
 in three. Roll out. Let rest 1 1/2 hours.  Keep refrigerated until
 ready to use. Shape into brioches. Brush with egg yolk. Let rise
 again. Bake in preheated 425 oven for 30 minutes.