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Bake this rich, buttery brioche bread (see the picture) for special guests or a family weekend. The leftover slices are wonderful for French toast or bread pudding. Because of the lengthy kneading process, I recommend a heavy-duty stand mixer for this bread. I have read that it can be done with a hand-held mixer and dough hook, but a stand mixer is perfect for the task. If you have leftovers, wrap the bread in foil and store in the freezer. See Also Rich Homemade Brioche Buns What You'll Need - 2 1/2 teaspoons active dry yeast - 1/3 cup milk (warmed to 100 F to 110 F) - 6 large eggs (divided) - 3 3/4 cups all-purpose flour (plus more for kneading) - 1/3 cup granulated sugar - 1 teaspoon kosher salt - 8 ounces unsalted butter (room temperature) - For the Egg Wash - 1 egg How to Make It - In the bowl of an electric stand mixer, combine the yeast with the warm milk and let stand for a few minutes. With the paddle mixer attachment, stir in 1 cup of flour and 1 egg. - Remove the bowl from the mixer and sprinkle 1 cup of flour over the mixture. Cover with plastic wrap and let stand in a warm place for 25 to 40 minutes, or until the surface of the flour has a cracked appearance. - Lightly beat the remaining 5 eggs. - Using the dough hook of your stand mixer, mix in the sugar, salt, the beaten eggs, and the remaining 1 3/4 cups of flour. Mix on low for a minute or two, then turn to medium and continue mixing for about 15 minutes, or until the dough is wrapping itself around the dough hook. Add more flour, a few teaspoons at a time, if needed to coax the dough from the sides of the mixing bowl. The dough should be shiny and a little sticky. - Turn the mixer down to low and add the butter, 2 or 3 tablespoons at a time. When the butter has all been added, turn the mixer up to medium speed and beat for about 3 to 4 more minutes, again adding small amounts of flour as needed to coax the flour from the sides of the mixing bowl. The dough should be smooth and somewhat shiny. - Remove the dough to a lightly floured surface, knead a few times by hand, and gather it into a ball. Place into a large oiled bowl; turn to grease both sides. - Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, about 2 hours. - Place a sheet of parchment paper on a large baking sheet and sprinkle generously with flour. Spread the dough out on the parchment, sprinkle with more flour, and cover with a sheet of parchment and a towel. Place in the refrigerator to rest for at least 6 hours or overnight. - Generously grease 2 large (about 9- x 5- x 3-inch) loaf pans. Shape the chilled dough into two large loaves, cover with a towel and let rise in a warm place for about 1 to 2 hours, or until the dough is about 1/2 to 1 inch above the pans. - Heat the oven to 375 F. - Whisk together 1 egg and 2 teaspoons of water. Gently brush the loaves with egg wash. - Bake for 30 to 35 minutes, or until golden brown and the loaves sound hollow when tapped. The internal temperature should register about 185 F to 190 F. - Cool on a rack for about 45 minutes before serving. - Store brioche wrapped well at room temperature for up to 2 days. - To freeze, wrap a still-warm or cooled loaf tightly in foil and freeze for up to 4 to 6 weeks. - To reheat, put in a 325 F oven until the outside is crisp, about 15 minutes for a loaf. Or, wrap a few slices in foil and heat just until warm, about 5 minutes. Buy a Kitchenaid Professional 575 Watt Stand Mixer From Amazon Related A Baker's Dozen: Homemade Dinner Rolls
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Pogača cvet Sastojci - ½ kocke kvasca - 1 kašičica šećera - 2 kašičice morske soli - 3 kašike maslinovog ulja - 200 ml mleko - 400 g brašna - 1 kašičica jabukovog sirćeta Opis - Kvasac sa šećerom potopiti u toplo mleko da se otopi. - Dodati brašno, morsku so, maslinovo ulje i jabukovo sirće i mikserom, nastavci za testo, zamesiti testo. Ako se testo lepi, dodati još malo brašna sve dok testo ne počne da se odvaja od posude i formira se u loptu. Ako je pak testo suvo dodati još malo mleka. - Pokriti providnom folijom i ostaviti da se duplira. To može da bude nekih 30 do 50 minuta što zavisi od toplote prostorije u kojoj stoji testo. - Uskislo testo promešati mikserom i izručiti na radnu površinu posutu brašnom. Testo podeliti na 8 delova. - Provaljati testo rukama i formirati 8 loptica. Složiti ih u obliku cveta, sa malim razmakom, u okruglu tepsiju obloženu papirom za pečenje. Svaku lepinjicu zaseći makazama u nakrst. - Ostaviti testo da se odmara dok rernu zagrejete na 200 C stepeni. - Cvet namazati vodom, posuti susamom i staviti da se peče. - Posle nekih 15 minuta otprilike, kada testo porumeni izvaditi ga iz rerne. Poprskati hladnom vodom i pokriti. Osrtaviti da se prohladi. - Cvet izvaditi iz tepsije, odvojiti od papira i ostaviti da se skroz ohladi. - Razdvojiti cvet na loptice i poslužiti uz glavni obrok ili nafilovati ih kao sendvič. - Prijatno! Povezano Komentari UKRASNA POGAČA