Bread
(Yeast
)
Ultimate Brioche I
Contributor: Shirley Corriher
1
cup
water
warm
1
tsp
sugar
1
Tbl
Yeast
1/4
cup
sugar
48 g
2
cups
bread flour
317 g
4
egg whites
1/4
cup
ice
crushed
5
egg yolks
1 3/4
tsp
salt
2 1/4
cups
bread flour
357 g
1
lb
butter
softened
water
non stick cooking spray
1
egg
beaten
Proof yeast in warm water with 1 tsp sugar, add remaining sugar, 2 cups bread flour and egg whites. Beat
on med low for 4 minutes. Cover and let rise 2.5 hours.
Add crushed ice, egg yolks remaining flour and salt. Knead on low for 5 minutes. Let rise 10 minutes then
knead in softened butter, scrapping the sides as needed.
Raise 30 minutes at room temperature then refrigerate for 45 minutes to overnight.
Spray baking pans with nonstick cooking spray. Dough is very sticky so use water to shape, brush with
beaten egg. Allow to raise for 2 hours, until dough is just above rim of pan.
30 minutes before baking, preheat oven with baking stone to 450 degrees. 5 minutes before baking lower
temp to 375 and place a shallow baking pan with 1/2 inch of water in bottom of oven.
Brush once more with egg and bake 40 minutes, until very brown and internal temp is around 200 degrees.
Enjoy!
Edition: 4