BRIOCHE
A fresh brioche can be served with jelly or other preserves to accompany tea or coffee, or with pate or hors d'oeuvre. The tops of the small ones can easily be pulled away, giving space for a sweet or savory filling. Brioche dough can also be used for wrapping other ingredients such as beef for boeuf-en-croute, a salmon filling for a koulibiaca, or a spicy garlic sausage.
Provided by MC
Categories Bread Yeast Bread Recipes Egg
Time P1DT3h20m
Yield 16
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
- Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.
- Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5-inch loaf pans (see Cook's Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze.
- Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 22.1 g, Cholesterol 89.8 mg, Fat 13.3 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 7.8 g, Sodium 246.1 mg, Sugar 1 g
EASY BRIOCHE
Make and share this Easy Brioche recipe from Food.com.
Provided by breadmantalking
Categories Yeast Breads
Time 1h5m
Yield 12 muffin 'loaves', 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix everything together in your mixer until you get a nice really smooth dough. This can take a while. In my case it took about 15 minutes, scraping down the dough every few minutes from the dough hook in the mixer.
- After it's mixed, place the dough in a lightly oiled bowl, turn to coat (so it won't dry out) then let it rise in a draft-free place until doubled. This might take as much as 2 hours since the large amount of butter will slow the rise. WAIT!
- After rising, de-gas the dough, cut it into about 12 equal pieces, press them fairly flat then add some chocolate chips.
- Roll the dough into a round shape and place on parchment paper to rise, covered for about 45 minutes. If you want, you can instead place the filled dough balls in a lightly greased muffin tin to maintain the round shape. They do come out much prettier that way! Let the dough rise in the tin until they overflow the tops a little to make the traditional 'mushroom' top.
- Pre-heat the oven to 365 F (185 C). Just before placing in the oven, brush gently with a wash of egg white and water. Sprinkle with sesame seed if you want. I think it make them tastier but it's just a matter of taste. Bake for 10 minutes, turn them 180 degrees for even baking, them bake another 10 minutes.
EASY OLD FASHIONED MEATLOAF
No fancy ingredients here... Not like we need another meatloaf recipe, but I figured I'd should post my Grandma's for people like me who like a quick easy meatloaf without a lot of fuss. Most of the meatloaves I saw here had things I'd never even consider putting in a meatloaf! :) At times I will substitute the onion with approx. 1/4 cup dried onion flakes. I also have substituted the garlic with garlic powder. I've never tried making it with horseradish. (I was a notoriously picky eater as a kid so I don't think Grandma put it in when I came to visit either.) I usually don't bother beating the egg... (Boy do I sound lazy! Don't tell Mom! LOL!) I've only recently started putting ketchup on the top before baking, so I don't think it's necessary to keep the meatloaf moist. Mom used to use her own dried bread crumbs, but I use the plain storebought kind. I haven't been adventurous enough to try any flavored bread crumbs... Make sure lean ground beef is used otherwise the meatloaf can get too greasy and/or bubble over the pan while baking. I also recommend checking the center to make sure it's done. On occasion it has taken over an hour to bake.
Provided by nranger7
Categories Meat
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Thoroughly mix all ingredients.
- Shape in loaf pan.
- Cover with more ketchup if desired.
- Bake one hour at 350 degrees.
Nutrition Facts : Calories 244.1, Fat 12.2, SaturatedFat 4.8, Cholesterol 97, Sodium 861.5, Carbohydrate 8.1, Fiber 0.4, Sugar 4.3, Protein 24.3
EASY MEATLOAF
This is a very easy and no fail recipe for meatloaf. It won't take long to make at all, and it's quite good!
Provided by Janet Caldwell
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
- In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
- Bake at 350 degrees F (175 degrees C) for 1 hour.
Nutrition Facts : Calories 372.1 calories, Carbohydrate 18.5 g, Cholesterol 98 mg, Fat 24.7 g, Fiber 1 g, Protein 18.2 g, SaturatedFat 9.9 g, Sodium 334.6 mg, Sugar 8.5 g
BRIOCHE
Make homemade brioche and enjoy with jam or butter for breakfast. It takes a little effort, but the results of this sweet, soft bread are well worth it
Provided by Liberty Mendez
Categories Breakfast, Brunch
Time 1h15m
Number Of Ingredients 7
Steps:
- Put the flour in a bowl of a stand mixer with a dough hook. Add the salt to one side and sugar to the other. Pour in the yeast to the side with the sugar. Mix each side into the flour with your hands, then mix it all together with the dough hook.
- Heat the milk until warm to the touch, but not hot. Mix into the flour mix until combined. With the dough hook on medium, gradually add the eggs and mix for 10 mins.
- Gradually add the softened butter, one or two cubes at a time, until combined. This will take 5-8 mins. Scrape down the sides, the dough will be very soft.
- Scrape the dough into a large bowl, cover with a tea towel and leave for 1 hr 30 mins-2 hrs until doubled in size and well-risen. Once risen, put in the fridge for 1 hr.
- Line the bottom and sides of a 900g loaf tin with baking parchment. Portion the dough into seven equal pieces (the easiest way to do this accurately is to weigh it). Lightly dust a work surface with flour, take a piece of dough and pull each corner into the middle to form a circular shape. With a bit of pressure, push down and roll into ball. Repeat with the six remaining pieces.
- Put the balls into the tin, four on one side and three in the gaps on the other side. Cover with a tea towel and leave to prove for 30-35 mins until almost doubled in size. Heat the oven to 180C/160C fan/gas 4. Lightly brush the dough with the egg wash and bake for 30-35 mins until golden and risen. Leave to cool in the tin for 20 mins, then remove and cool completely.
Nutrition Facts : Calories 460 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.8 milligram of sodium
EASY EASTER BRIOCHE
This light, easy-to-make brioche will keep for two days, and is delicious with apricot jam.
Provided by Mary Cadogan
Categories Afternoon tea, Breakfast, Snack, Treat
Time 2h40m
Number Of Ingredients 7
Steps:
- Tip the flour into a food processor fitted with a plastic kneading blade and add the butter. Process until the mixture looks like breadcrumbs. Stir in the caster sugar, a good pinch of salt and the yeast.
- Add the eggs and mix to a soft dough, then knead in the machine for 2 mins. Butter a brioche mould or 2 pt loaf tin. Sprinkle a layer of flour onto a work surface and tip the dough onto it. With floured hands, knead very briefly to form a ball, then drop the dough into the tin, smooth side up. Cover with cling film and leave to rise until doubled in size, about 2 hrs in a warm place.
- Heat oven to 200C/fan 180C/gas 6. Brush the top of the brioche with egg yolk, then sprinkle over crushed sugar and bake for 20-25 mins, until golden brown and the loaf sounds hollow when tapped. Tip out onto a wire rack and leave to cool.
- No food processor? Simply rub the butter into the flour by hand, stir in the sugar, salt and yeast, then add the eggs and mix to a soft dough. Cover and chill for 20 mins (this makes it easier to handle), then knead on a floured surface for 5 mins. Drop into the tin and carry on as recipe.
Nutrition Facts : Calories 365 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.71 milligram of sodium
EASY AND QUICK MEATLOAF
I found this recipe while searching for a easy and quick meatloaf. I added a few ingredients on my own (green pepper, red pepper and cheese) and it turned out great. My family had it with white rice and hashbrowns and loved it. Now i make it every Sunday.
Provided by sissacd
Categories Meatloaf
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C).
- 2. In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
- 3. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
- 4. Bake at 350 degrees F (175 degrees C) for 1 hour.
Nutrition Facts : Calories 337.1, Fat 15.8, SaturatedFat 6.2, Cholesterol 85.3, Sodium 417.8, Carbohydrate 26.9, Fiber 1.2, Sugar 7.8, Protein 20.8
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TRADITIONAL BRIOCHE RECIPE | MYRECIPES
From myrecipes.com
Servings 1Published 2010-02-05
- Combine 1/2 cup flour and yeast; add 1/4 cup warm water, stirring until dry ingredients are moistened and dough forms a soft ball. Make 2 crossed slashes, 3/4-inch deep, in top of dough ball. Place dough ball in remaining warm water; set aside 5 minutes or until dough ball rises to surface. Remove dough from water, and place in a greased bowl. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
- Combine remaining flour, sugar, and salt. Make a well in center of flour mixture, and stir in eggs and milk. Beat vigorously for 3 minutes or until mixture forms a smooth, shiny paste.
- Cream butter; add butter and dough ball to paste, mixing thoroughly. Place in a well-greased bowl; cover tightly with plastic wrap, and refrigerate overnight.
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