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Brioche

8 cups flour

3 1/2 teaspoon salt

1/4       cup sugar

30g fresh yeast or 20 g dry or 2  tablespoons of dry

1/2    cup milk

10 eggs

2 1/4    c up butter

Bread Bounty

Mix all ingredients together except the butter, for 20-25 minutes in first speed. When the dough is not sticking to the bowl, add half of the butter. Add the remaining and mix all for five minutes.

Mix for 1 to 2 minutes in second speed until smooth consistency. Transfer the dough to a plastic container and let it rest overnight (at least 8-10 hours) in refrigerator.

Cut the dough into small balls (2 ounces). Let the small balls proof for 2 hours before brushing them with some egg wash (whisked egg).

Bake at 300° for about 10 minutes. Makes 40 portions.

PB Boulangerie Bistro

15 Lecount Hollow Road

South Wellfleet

www.pbboulengeriebistro.com

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