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Name: Brioche - Pan-1
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 1/2 tb Sugar; 2 ts Dry yeast; 6 tb Butter; 1/4 c Water; 3 lg Eggs; 1 ts Salt; XKGR41A Don Fifield; 2 1/4 c Bread flour; 1 Egg; beaten for brushing; 1 tb Dry milk

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INGREDIENTS

1 1/2 tb Sugar
2 ts Dry yeast
6 tb Butter
1/4 c Water
3 lg Eggs
1 ts Salt
XKGR41A Don Fifield
2 1/4 c Bread flour
1 Egg; beaten for brushing
1 tb Dry milk

Servings

INSTRUCTIONS

1. Place first 5 ingredients inside the bread pan. Add eggs and water. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2. Place dough in greased bowl. Cover. Rest the dough in fridge for 30 minutes. 3. Divide dough into 8 equal portions. Roll each portion into a ball. Cover with a plastic wrap and rest for 20 minutes. 4. Using edge of the hand, pinch off about 1/4th of the dough without detaching it. Roll the dough on the bench so that both parts are round. 5. Place the dough in the tin large-end first. With fingertips, press the small ball around its circumference into the large one. 6. Place tins on baking pan. (could use muffin tins???) Spray water on top. Proof at 90 deg. for 30 to 50 minutes or until the larger ball rises above the tin. 7. Brush with beaten egg. 8. Bake in 350 deg. oven for 10 to 15 minutes or until golden brown. Posted to Bakery-Shoppe Digest V1 #187 by serge.cyr@sympatico.ca (Serge Cyr) on Aug 14, 1997

NOTES

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Brioche - Pan-1

1 1/2 tb Sugar
2 ts Dry yeast
6 tb Butter
1/4 c Water
3 lg Eggs
1 ts Salt
 XKGR41A Don Fifield
2 1/4 c Bread flour
1 Egg; beaten for brushing
1 tb Dry milk

1. Place first 5 ingredients inside the bread pan. Add eggs and water.  Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH  MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and  25 minutes later) 2. Place dough in greased bowl. Cover. Rest the dough in  fridge for 30 minutes. 3. Divide dough into 8 equal portions. Roll each  portion into a ball. Cover with a plastic wrap and rest for 20 minutes. 4.  Using edge of the hand, pinch off about 1/4th of the dough without  detaching it. Roll the dough on the bench so that both parts are round. 5.  Place the dough in the tin large-end first. With fingertips, press the  small ball around its circumference into the large one. 6. Place tins on  baking pan. (could use muffin tins???) Spray water on top. Proof at 90 deg.  for 30 to 50 minutes or until the larger ball rises above the tin. 7. Brush  with beaten egg. 8. Bake in 350 deg. oven for 10 to 15 minutes or until  golden brown.  Posted to Bakery-Shoppe Digest V1 #187 by serge.cyr@sympatico.ca (Serge  Cyr) on Aug 14, 1997

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Nutrition

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Serving Size: 1 Serving (1948g)
Recipe Makes: 1 Servings

Calories: 5595
Calories from Fat: 1449 (26%)

Amt Per Serving		% DV

	Total Fat 161g	215 %
	Saturated Fat 69.6g	348 %
	Monounsaturated Fat 48.3g
	Polyunsanturated Fat 20.2g
Cholesterol 3357mg		1033 %
Sodium 1610mg		56 %
Potassium 2478.8mg		65 %
Total Carbohydrate 801.1g		236 %
	Dietary Fiber 28.2g	113 %
	Sugars, other 772.9g
Protein 223.1g		319 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5595

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