Brioche-Old Fashioned Method (Bread or Coffeecakes)

       0 out of 5 stars  

Try this Brioche-Old Fashioned Method (Bread or Coffeecakes) recipe, or post your own recipe for Brioche-Old Fashioned Method (Bread or Coffeecakes)


Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!


Recipe look good to you?     

Brioche-Old Fashioned Method (Bread or Coffeecakes) Ingredients

1/3 c Milk; Tepid 2 Eggs; More
1 pk Yeast 1 ts Salt
2 tb Sugar 2 Sticks Butter; Tepid Melted
2 Eggs; Beaten 2 c Flour; More As Needed
3/4 c Flour

Instructions for Brioche-Old Fashioned Method (Bread or Coffeecakes)

Dissolve yeast in milk with sugar till foamy.Blend in 2 beaten eggs and 3/4 cup flour to make a smooth mixture. Then blend in 2 more eggs, salt, melted butter and 2 cups of flour. beat vigourously with wooden spoon until dough is stiff and hard to stir. Let dough rest 5 minutes. Knead on floured surface with heel of hands ( not warm palms ) until smooth and elastic. Place dough in oiled bowl and cover and let rise in a warm place triple, about 3 hours or let cool rise in refrigerator overnight. Pat dough into a rectangle 12 inches long.Flip right side over to middle and left side over to cover.Pat dough back into a rectangle and repeat the folding again ( this redistributes the yeast cells to produce a fine grain texture ) Return dough to bowl and let rise again a minimum of 1 1/2 hours. Punch down dough and place in pan or pans and let rise slightly more than double. whatever pan you use just fill 1/3 to 2/5 full. bake in a preheated 425 oven for 30 minutes or lightly browned. for coffeecake: roll out dough and cover with sugar, cinnamon, nuts and reroll jelly roll style, forming into a ring and cutting sections with a scissors and forming alternate pieces into a petal design. Let rise double and bake in middle oven rack at 375 until lightly brown. Yield: 1 brioche loaf or 2 , 12 inch coffeecake rings. Note: the trick for perfect brioche dough is never let the temperature of ingredients get to hot or to cold. Since there are so many risings with this dough, I prefer to let the first rise occur in the refrigerator.It really helps with the yeast cell buildup. Enjoy! Joan,"Flour Power" >From: From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Main Ingredient: GrainsCuisine: Uncategorized

More like this...
Old Fashioned Crumb Coffeecake recipe
Old Fashioned Crumb Coffeecake
Old-Fashioned Oatmeal Bread 2 Lb (Oster Bread Machine) recipe
Old-Fashioned Oatmeal Bread 2 Lb (Oster Bread Machine)
Plain Old Fashioned White Bread recipe
Plain Old Fashioned White Bread
Lins Favorite Old Fashioned White Bread recipe
Lins Favorite Old Fashioned White Bread
Old Fashion Banana Bread recipe
Old Fashion Banana Bread


Ingredient Insight - look inside this recipe

Breads Hand made Butter Milk Grains
for flavor and categorization