Brioche

Posted by Penny Moline on Friday, June 25, 2021 Under: yeast dough
2 1/2 cups plus 2 T flour
1 1/2 t active dry yeast
2 T sugar
3/4 t salt
1/4 cup cool water
4 large eggs plus 1 yolk for glaze

1 cup (two sticks) cold butter

place 1 1/2 cup of flour, yeast, sugar, salt, water and eggs into a bowl.  beat at medium speed with a dough hook until smooth.  cover and let sit for 45 minutes. 
add remaining cup of flour and knead for 8 to 10 minutes 
sprinkle work service with 2 T flour.  place sticks of butter onto flour.  pound butter with the side of a rolling pin until it has become a rectangle about 1/4 inch thick.  fold it over several times as you pound it making it pliable without becoming to warm or soft.  add butter to the dough and beat until fully incorporated.  Cover and allow to rise for 1 hour.  it will be very soft.
turn dough out onto a floured surface and fold it over several times.  place in a greased bowl, cover and refridgerate for 4 hours.  Remove from refrigerator and form it into a round loaf. and place in loaf pan cover and allow to rise for 2 to 3 hours.  beat egg yolk with 1 T water set aside.  
bake at 375 until it is golden brown.  makes one loaf. 

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let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Brioche

Posted by Penny Moline on Friday, June 25, 2021 Under: yeast dough
2 1/2 cups plus 2 T flour
1 1/2 t active dry yeast
2 T sugar
3/4 t salt
1/4 cup cool water
4 large eggs plus 1 yolk for glaze

1 cup (two sticks) cold butter

place 1 1/2 cup of flour, yeast, sugar, salt, water and eggs into a bowl.  beat at medium speed with a dough hook until smooth.  cover and let sit for 45 minutes. 
add remaining cup of flour and knead for 8 to 10 minutes 
sprinkle work service with 2 T flour.  place sticks of butter onto flour.  pound butter with the side of a rolling pin until it has become a rectangle about 1/4 inch thick.  fold it over several times as you pound it making it pliable without becoming to warm or soft.  add butter to the dough and beat until fully incorporated.  Cover and allow to rise for 1 hour.  it will be very soft.
turn dough out onto a floured surface and fold it over several times.  place in a greased bowl, cover and refridgerate for 4 hours.  Remove from refrigerator and form it into a round loaf. and place in loaf pan cover and allow to rise for 2 to 3 hours.  beat egg yolk with 1 T water set aside.  
bake at 375 until it is golden brown.  makes one loaf. 

In : yeast dough 

Next post: Sweet dough...
Previous post: Quesadiia burger

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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