Brioche- Great Chefs

* Exported from MasterCook *

BRIOCHE - GREAT CHEFS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Basics Breads
Masterchefs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Flour, bread
1 1/2 oz Sugar
1/2 oz Yeast, fresh, active
1/2 oz Salt
5 lg Eggs
8 oz Butter, unsalted

In a bowl, mix the flour, sugar, yeast and salt.
Blend well. Add eggs and continue mixing until dough
is smooth.

Add butter in 4 stages, working each piece into the
dough before adding more.

Continue mixing until dough is very elastic and
clings to the spoon. Cover with plastic and chill for
six hours.

Unwrap the dough and cut it in half. Shape each
half into a ball and then work into a loaf with the
palm of the hand. Place each loaf into a clean loaf
pan and let stand in a warm spot.

When the dough has become slightly puffy, deflate
with hands. Allow the dough to rise again, to the top
of the pan.

Bake in a preheated 350 F oven for about 45
minutes, until the dough pulls away from the sides of
the pan and is golden brown.

Turn loaves out of the pans and let them cool on a
wire rack. (Only one loaf is used in this recipe.)
Source: Great Chefs of San Francisco, Avon Books,
1984

Chef: Christian Iser, Fournou's Ovens, Stanford
Court Hotel,
: San Francisco, CA

Pastry Chef: Jim Dodge



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