Directions: |
Directions:1. In a stand mixer or bread machine, mix together all ingredients to make a smooth and shiny dough. This dough requires more time to develop the dough so expect 15 - 30 minutes.
2. Form the soft dough in a ball and put it in a greased bowl. Cover the dough and let it rise for one hour. Then put the dough in the refrigerator and chill for several hours or overnight.
3. Divide the chilled dough into 12 pieces to make mini-buns, or leave whole for one large round loaf or divide into pieces for two 8½ x 4½ loaf pans.
4. Place the dough in a greased pan(s) of your choice. Cover lightly and let rise for 2½ - 3 hours until doubled in size and very puffy. if you are making 2 loaves try making 3 strand braids.
5. To bake a large round Brioche loaf, place the dough on a sheet pan and place in a 400º oven. After 10 minutes reduce temperature to 350º and bake for about 30 to 35 minutes more. Check Brioche after first 15 minutes to determine if Brioche is browning too fast. If so tent with aluminum foil. Brioche should be deep brown and when taped on bottom will sound hollow. It is easy to under bake Brioche because it browns so fast.
6. To bake the mini Brioches, place the pan(s) on a sheet pan for easier handling then place the pan into another pan to reduce the browning of the rolls. Bake the buns in a preheated 375º oven for 25 to 30 minutes, tenting the pans with foil if rolls are browning too fast. Remove from the oven and let stand for 5 minutes before removing rolls to a rack to cool.
7. To bake the loaves: Allow the bread to rise until it is almost to the top of the rim of the pan, about 3 hours. Set the loaf pans on a baking sheet, for easy handling. Bake in a preheated 350º oven for 30 to 35 minutes, tenting after 15 to 20 minutes. |
This recipe for BRIOCHE BREAD OR ROLLS is from