(approximate yield 2 1/2 pounds of dough)
1) Take the butter out of the refrigerator before making
the dough. It should be slightly cooler than room
temperature. Cut the butter into tablespoon-sized pieces.
2) Combine the water and yeast. Stir to dissolve.
3) Place the eggs in a measuring cup and beat with a fork
to blend whites and yolks. Set aside.
4) Place flour, sugar, and salt in a mixing bowl. Blend
briefly to distribute ingredients.
5) With mixer running. add yeast mixture and the
equivalent of 2 eggs. Allow the dough to mix on low
speed. The dough should be hard and very firm, and
begin to leave the sides of the mixing bowl.
6) Slowly add more egg. The textures should be such that
the dough begins to stick to the sides of the bowl, but
as mixed, proceeds to clean the sides of the bowl and
cling to the paddle.
7) After all the eggs have been added, continue to run
mixer for 15 minutes and then add water, a tablespoon
at a time. You are looking for a dough that is light,
silky and smooth, and barely sticks to your fingers.
Keep adding water until this stage is achieved.
8) Be sure that the butter is soft and malleable. If the
butter is still too cool, press each piece between fingers
to soften the butter. With the machine running. quickly
add the butter. Continue to mix until the butter is
completely incorporated. Stop mixing. Overmixing at
this point can begin to warm up the butter. The dough
should be very soft, but hold together with noticeable
9) Remove from mixing bowl and transfer to a
medium-large bowl. Cover with plastic wrap and let
stand until doubled, about 1 to 2 hours.
10)Punch down dough, then stretch up and out of bowl,
and slap down 3 or 4 times.
11)Place dough in the refrigerator for 3 to 4 hours before
using, preferably overnight.
12)Remove chilled dough and form, let rise, glaze with
egg wash, and bake as desired.
13)This dough can be frozen for up to 1 month, if wrapped
tightly in plastic or aluminum foil. To bake, remove
dough to refrigerator and let thaw for at least 12 hours,
preferably 24 hours. Then shape, rise, glaze, and bake.
14)Already-baked brioches should be frozen while still
barely warm but wrapping them in a plastic bag or
aluminum foil. To thaw, let stand for several hours at
room temperature, or place in a 375 deg oven for 10
minutes after removing them directly from the freezer,
Large brioches should rest at room temperature about
10 to 15 minutes before heating and require 5 or so
additional minutes of heating.
Garlic and Rosemary Sausage
1) 2 3/4 pound fresh pork butt
2) 2 1/2 tablespoons salt
3) 1/4 teaspoon ground white pepper
4) 2 teaspoons chopped garlic
5) 2 tablespoons red wine
6) 1 tablespoon chopped fresh rosemary
1) Grind the meat coarsely through a grinder, keeping the
meat cold at all times.
2) Incorporate remaining ingredients into the ground meat.
3) Fill pork casings and tie.