[an error occurred while processing this directive]
Buy this book from 
The Light Keeper.com Bookstore!

[an error occurred while processing this directive]

[an error occurred while processing this directive]

Preparation of the classic French brioche, an egg yeast bread similar
to challah, is complicated and time consuming compared to this food
processor method by Mark Bittman. Brioche makes wonderful sandwiches
and the world's best French toast.

Adapted from "How to Cook Everything," by Mark Bittman, Macmillan Publishing, 1998.

4 cups (1 L) all-purpose flour, plus more as needed
1 tsp (5 ml) salt
1/4 cup (60 ml) sugar
1 1/2 tsp (7 ml) instant yeast
1/2 cup (125 ml) cold butter, cut into chunks
3 eggs
1/2 cup (125 ml) milk
1/3 cup (80 ml) water
1 egg yolk mixed with 2 Tbs (30 ml) milk

Combine the flour, salt, sugar, and yeast in an electric food processor and process with a steel blade for 5 seconds. Add the butter and eggs and process for 10 seconds. With the machine running add the milk and water and process for 30 seconds. The batter should be very loose and sticky, almost like a batter. Scrape the dough into a well greased bowl, cover, and allow to rise until doubled in volume, 2 to 3 hours. Punch down the dough and divide into two loaves, using as little flour as possible in order to handle it. Place each loaf in a well greased loaf pan, cover, and let rise for 1 hour. Brush the tops of the loaves with the egg yolk mixture and bake in a preheated
400F (200C) for about 30 minutes. When done, the loaf should slide easily out of the pan and the bottom should sound hollow when tapped. Makes 2 loaves.

Lightkeeper's Note: This recipe is from the fantastic and fabulous "World Wide Recipes Ezine." You can subscribe by sending a blank e-mail to mailto:wwrecipes-subscribe@topica.com or by visiting their website at http://www.worldwiderecipes.com. You won't regret it!

This page brought to you by:

All content is copyright 2003 by Lighthouse Multimedia.  
Use of content without prior permission is prohibited.