Subject: Brioche
From: Unicorn (unicorn@indenial.com)
Date: Fri Apr 13 2001 - 07:32:25 EDT
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F O O D F U N N Y
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Thanks to reader Shirley Bell for today's food funny:
A butcher just out of trade school applies for and gets a job in
northwest America, skinning and cutting up the kills of local hunters.
The first job he gets is to cut up a moose to put in the freezer. He
finally gets the moose cut up and is putting it into bags and marking
them with the contents: chops, rump steak, ribs, sirloin, etc.
When he finishes with the stiff he knows, he is left with a pile of
unidentifiable parts. At a loss as to what to do with them, he
finally puts them all into one bag and labels them.... moosellanious.
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T O D A Y ' S R E C I P E
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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.
Brioche
Adapted from "How to Cook Everything," by Mark Bittman, Macmillan
Publishing, 1998.
http://www.amazon.com/exec/obidos/ASIN/0028610105/worldwiderecipes
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.
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