Adapted from a September 1995 Cook's Illustrated recipe for "Quick Brioche" and prepared for dinner on December 16, 2012.
Ingredients
2½ teaspoons active dry yeast (1 envelope)
½ cup whole milk
2¼ cups unbleached all-purpose flour
6 tablespoons unsalted butter
3 tablespoons sugar
½ teaspoon table salt
2 large eggs
½ cup whole milk
2¼ cups unbleached all-purpose flour
6 tablespoons unsalted butter
3 tablespoons sugar
½ teaspoon table salt
2 large eggs
Instructions
- Cut the butter into 6 pieces.
- In a small bowl, warm the milk in the microwave to 110°.
- Whisk yeast into the warm milk, stir in 1 cup flour, cover, and set aside.
- Add butter, sugar, and salt to food processor and pulse until soft and smooth.
- Add eggs, one at a time, processing each until fully incorporated. The mixture may look curdled.
- Add 1¼ cups flour and the yeast mixture and pulse to form a soft, smooth dough.
- Process the dough continuously for 15 seconds.
- Knead the dough on a generously floured work surface until smooth and elastic.
- Spray an 8½ x 4½ x 2½-inch loaf pan with vegetable spray, place a sheet of parchment paper on the bottom of the pan and spray it, too.
- Pat the dough into a 9x5-inch rectangle. Fold 1-inch of each long side towards the center and pinch the seam.
- Fold both short sides of the dough towards the center so they overlap and pinch the seam.
- Place the dough seam-side down in the loaf pan, pressing it down so it fills the pan.
- Cover with greased plastic wrap and let rise until it is 1-inch above the top of the pan.
- Heat oven to 350°.
- Remove the plastic and make a slash lengthwise in the top of the loaf to within 1 inch of each end.
- Bake until golden brown, about 40 minutes.
- Cool it in the pan for 5 minutes then turn it out on a wire rack to cool to room temperature.
Mix warm milk, yeast, and flour ans set aside. |
Pulse butter, sugar, and salt in a food processor until soft and smooth. |
Add eggs, remaining flour, and yeast mixture, pulse to form a smooth dough then process for 15 seconds. |
Knead dough until smooth and elastic. |
Press into a 9x5 inch rectangle then fold as directed. |
Gently press dough into a greased loaf pan and let rise until the dough extends 1 inch above the top of the pan. |
Slash the top of the risen dough then place it into a pre-heated oven and bake until golden brown. |
Cool to room temperature. |
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