CookEatShare также доступен на языке:
English
Закрыть
Самая большая кухня в мире
Выберите язык
Русский
English
Español
日本語
Italiano
Языковые настройки
Зарегистрироваться
Войти
Главная
Рецепты
Пользователи
Подборки и руководства
Группы
Мои страницы
Recipe box
News
Add Recipe
Low-Fat Brioche
by
Cooking Rookie
Текущий рейтинг: 4.0
1
2
3
4
5
6
7
8
9
10
click to rate
1 голос
| 236 визитов
0 отзывов
|
0 комментариев
Pin It
Add to Recipe Box
Print Recipe
You might also like
Brioche Bee Sting Cake (Nid D'abeilles Bienenstich)
Рецепт
Reviews/Comments
Close this frame
%3C/p%3E%3Cp%3EDifficulty:%201%20(out%20of%205)%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3EIn%20a%20large%20bowl%20mix%20the%20water%20and%20the%20yeast%20with%201%20tbsp%20of%20honey,%20and%20let%20stand%20for%205%20minutes,%20until%20the%20yeast%20dissolves%20and%20looks%20bubbly.%3C/p%3E%3Cp%3EAdd%20the%20rest%20of%20the%20wet%20ingredients%20and%20mix.%20Then%20add%203%20cups%20of%20the%20flour,%20the%20salt,%20then%20another%204%20cups%20of%20the%20flour.%3C/p%3E%3Cp%3EIf%20you%20are%20not%20using%20a%20mixer%20it%E2%80%99s%20better%20to%20stay%20with%20a%20wetter%20dough,%20so%20just%20mix%20all%20the%20ingredients%20with%20a%20wooden%20spoon%20and%20once%20everything%20is%20incorporated.%20Cover%20the%20bowl%20with%20a%20wet%20cloth,%20a%20wet%20paper%20towel,%20plastic%20wrap%20or%20a%20lid,%20and%20let%20it%20rise%20on%20the%20counter%20for%202%20hours.%3C/p%3E%3Cp%3EIf%20you%20have%20a%20stand%20mixer%20with%20a%20dough%20hook%20(like%20my%20beloved%20KitchenAid),%20knead%20the%20dough%20with%20the%20mixer%20for%2010%20minutes.%20After%20about%205%20minutes%20start%20adding%20the%20flour%20gradually.%20Eventually%20the%20dough%20should%20not%20stick%20much%20to%20the%20sides%20of%20the%20bowl,%20when%20kneaded.%20I%20ended%20up%20using%207.5%20cups%20of%20flour.%20Cover%20the%20bowl%20with%20a%20wet%20cloth,%20a%20wet%20paper%20towel,%20plastic%20wrap%20or%20a%20lid,%20and%20let%20it%20rise%20on%20the%20counter%20for%202%20hours.%3C/p%3E%3Cp%3EBy%20the%20end%20of%202%20hours%20the%20dough%20should%20have%20doubled%20in%20volume.%20Now%20you%20are%20ready%20to%20shape%20it.%20If%20you%20have%20kneaded%20the%20dough,%20it%20will%20be%20easier%20to%20shape,%20so%20you%20can%20flour%20a%20working%20surface%20and%20braid%20your%20loaf%20(like%20Challah),%20or%20roll%20small%20balls%20and%20place%20them%20next%20to%20each%20other%20in%20a%20pan%20to%20make%20small%20buns.%20If%20you%20are%20using%20wet%20dough,%20it%20might%20be%20too%20sticky%20to%20shape,%20so%20it%E2%80%99s%20best%20to%20make%202%20loaves%20in%202%209x5%20loaf%20pans.%3C/p%3E%3Cp%3EOnce%20you%E2%80%99ve%20shaped%20the%20dough,%20let%20it%20rise%20for%20another%20hour,%20again%20covering%20the%20bread%20with%20wet%20cloth.%20After%20about%2040%20minutes,%20turn%20on%20the%20oven%20to%20preheat%20it%20to%20350F.%20It%20should%20be%20hot%20enough%20for%20the%20bread%20just%20in%20time.%3C/p%3E%3Cp%3EBefore%20baking,%20brush%20the%20top%20of%20the%20bread%20with%20egg%20wash%20(egg%20white,%20mixed%20with%201-2%20tbsp%20water%20and%20optionally%201%20tsp%20sugar).%3C/p%3E%3Cp%3EBake%20the%20bread%20for%2045-50%20minutes.%20I%20baked%20both%20loaves%20together%20for%2050%20minutes.%3C/p%3E%3Cp%3EAfter%20removing%20the%20loaves%20from%20the%20oven,%20wrap%20the%20bread%20in%20a%20kitchen%20towel,%20to%20keep%20the%20crust%20soft.%20Let%20cool%20to%20room%20temperature%20before%20serving.%3C/p%3E%3Cp%3EAfterthoughts%3C/p%3E%3Cp%3EThis%20bread%20turned%20out%20to%20be%20great%20-%20moist%20and%20soft%20and%20rich.%20I%20would%20not%20suspect%20it%20of%20being%20low%20fat%20if%20I%20did%20not%20know%20better%20:-).%20I%20will%20be%20making%20much%20more%20of%20it.%3C/p%3E){kind=link}