| Petey the Wonder Dog |
Somewhere I completely missed the boat on brioche breads and want to
know more.
Is it the extra milk and eggs?
Thanks much!
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| Reg |
Petey the Wonder Dog wrote:
> Somewhere I completely missed the boat on brioche breads and want to
> know more.
>
> Is it the extra milk and eggs?
>
> Thanks much!
No. It's the stick of butter per cup of flour :)
--
Reg email: RegForte (at) (that free MS email service) (dot) com
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| Fred |
"Petey the Wonder Dog" <baldycotton2@mchsi.comedy> wrote in message
news:a1au70dk27jj1vjus1o8fkm1hg1d9caa9v@4ax.com...
> Somewhere I completely missed the boat on brioche breads and want to
> know more.
>
> Is it the extra milk and eggs?
>
> Thanks much!
It is fat. Brioche is made from a very short and sticky dough with butter
and eggs. A very lean bread like the Italian I make almost daily has no
butter, no shortening, no eggs, no milk. Just water, flour, yeast and a
touch of salt and sugar. The only fat in it is the small amount of fat in
the flour itself. Brioche has lots of fat in it. Lots and lots.
Fred
The Good Gourmet
http://www.thegoodgourmet.com
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| Roy Basan |
Petey the Wonder Dog <baldycotton2@mchsi.comedy> wrote in message news:<a1au70dk27jj1vjus1o8fkm1hg1d9caa9v@4ax.com>...
> Somewhere I completely missed the boat on brioche breads and want to
> know more.
>
> Is it the extra milk and eggs?
>
> Thanks much!
Brioche is a rich type of contnental bread which contains lots of
butter and eggs. Milk can be optional in some recipes
It is made like an ordinary dough with lots of eggs, but butter is
added gradually while mixing until completely absorbed.
It is then rested first usually under refrigeration preferably
overnight and the next day while still cold its divided and shaped
and placed in fluted moulds for brioche a tete and in other pans and
moulds for other brioche varieties.
It is not difficult to find a good recipe for such rich bread even in
the web.
Roy
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