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BRIOCHE - PAN-1

Category:    Bread, Bread
Yield:1 servings
 
           XKGR41A Don Fifield                 3 lg Eggs
  2 1/4 c  Bread flour                       1/4 c  Water
  1 1/2 tb Sugar                               2 ts Dry yeast
      1 tb Dry milk                            1    Egg; beaten for brushing
      1 ts Salt                                     -on top
      6 tb Butter                         
 
  1. Place first 5 ingredients inside the bread pan. Add eggs and water.
  Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH
  MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and
  25 minutes later) 2. Place dough in greased bowl. Cover. Rest the dough in
  fridge for 30 minutes. 3. Divide dough into 8 equal portions. Roll each
  portion into a ball. Cover with a plastic wrap and rest for 20 minutes. 4.
  Using edge of the hand, pinch off about 1/4th of the dough without
  detaching it. Roll the dough on the bench so that both parts are round. 5.
  Place the dough in the tin large-end first. With fingertips, press the
  small ball around its circumference into the large one. 6. Place tins on
  baking pan. (could use muffin tins???) Spray water on top. Proof at 90 deg.
  for 30 to 50 minutes or until the larger ball rises above the tin. 7. Brush
  with beaten egg. 8. Bake in 350 deg. oven for 10 to 15 minutes or until
  golden brown.
 

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