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Brioche
Ingredients
1 pkg. dry yeast
1/4 cup lukewarm water
1 cup scalded milk
1/2 cup melted shortening
1/3 cup sugar
1 1/2 tsp. salt
3 to 3 1/2 cups sifted flour
1 egg, beaten
2/3 cup cornmeal
1 beaten egg white for glaze
Directions
In a bowl mix milk, shortening, sugar and salt. Cool until lukewarm. Stir in 1 cup flour and egg. Add yeast and cornmeal. Stir in enough flour to make a soft dough. Turn out on a floured board and knead for 8 to 10 minutes. Place in a greased bowl. Let rise to double, about 1 hour.
Punch down, let rest for 10 minutes. Divide into 4 parts. Make 24 little balls out of 1 part and 24 large ones of 3 parts. Place in muffin tins. Cut slit in top with scissors, place small ball in slit. Brush with egg white. Let rise about 45 minutes until double.
Bake at 400 degrees for 15 to 20 minutes.