{"id":1144,"date":"2016-01-01T12:29:17","date_gmt":"2016-01-01T12:29:17","guid":{"rendered":"https:\/\/columbinekitchen.com\/?p=1144"},"modified":"2016-01-26T17:11:13","modified_gmt":"2016-01-26T17:11:13","slug":"pate-a-briochebrioche-dough","status":"publish","type":"post","link":"https:\/\/columbinekitchen.com\/?p=1144","title":{"rendered":"P\u00e2te \u00e0 Brioche\/Brioche Dough"},"content":{"rendered":"
\n
P\u00e2te \u00e0 Brioche\/Brioche Dough<\/div>\n
<\/div>\n
Recipe Type<\/span>: Dough<\/span><\/div>\n
Cuisine: French<\/span><\/div>\n
Author: Germaine<\/span><\/div>\n
\n
Ingredients<\/div>\n
    \n
  • 4 1\/4 cups (500 gr.) flour<\/li>\n
  • 1 1\/2 package dry or compressed yeast (20 gr.)<\/li>\n
  • 2 tsps. salt<\/li>\n
  • 2 tbsp. sugar<\/li>\n
  • 2 tbsp. lukewarm milk<\/li>\n
  • 5 eggs<\/li>\n
  • 1 cup (225 gr.) butter, softened<\/li>\n
  • 1 egg beaten with 1 tbsp. milk for glazing<\/li>\n<\/ul>\n<\/div>\n
    \n
    Instructions<\/div>\n
    \n
      \n
    1. Makes 16 small brioches or 2 large brioches.<\/li>\n
    2. Less butter can be used but quality will suffer.<\/li>\n
    3. Sprinkle the yeast over 1 tbsp. lukewarm water and let stand 5 minutes or until dissolved.<\/li>\n
    4. In another bowl dissolve the sugar and salt in the warm milk.<\/li>\n
    5. Make a well with the flour on a table or board.<\/li>\n
    6. In the center break 4 of the eggs.<\/li>\n
    7. The other or part of it will be added only if dough is too thick.<\/li>\n
    8. Work flour and eggs with fingertips, adding the dissolved sugar, salt and dissolved yeast.<\/li>\n
    9. Work the dough with hands by lifting, overlapping and throwing it on the table, not kneading it.<\/li>\n
    10. Work until elastic.<\/li>\n
    11. Work the softened butter until the dough is perfectly smooth and not sticky.<\/li>\n
    12. If you use an electric dough hook, put dissolved sugar and salt in the bowl, then the flour, then the yeast and beat at low speed, adding 4 of the eggs (the other egg or part of one will be added if dough is too thick)<\/li>\n
    13. Continue o knead at medium speed for about 15 minutes.<\/li>\n
    14. Add the softened butter rather quickly at low speed.<\/li>\n
    15. Test elasticity.<\/li>\n
    16. Transfer the dough into a warm oiled 3 quart bowl, cover with a damp cloth and let rise in a warm place until double in volume.<\/li>\n
    17. The dough should be completely elastic and stretchable without breaking.<\/li>\n
    18. Knock the air out by lifting the dough gently without kneading or punching.<\/li>\n
    19. Chill in the refrigerator overnight.<\/li>\n
    20. The next day, unmold the dough on a lightly floured board and shape according to the recipe used.<\/li>\n
    21. Can be kept in the freezer tightly wrapped.<\/li>\n
    22. Thaw 24 hours in the refrigerator before using.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
      <\/div>\n
      3.4.3177<\/div>\n<\/div>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

      Doughs: Brioche Dough<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[148],"tags":[],"class_list":["post-1144","post","type-post","status-publish","format-standard","hentry","category-abcs","course-dough","cuisine-french"],"yoast_head":"\nP\u00e2te \u00e0 Brioche\/Brioche Dough - Columbine Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/columbinekitchen.com\/?p=1144\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"P\u00e2te \u00e0 Brioche\/Brioche Dough - Columbine Kitchen\" \/>\n<meta property=\"og:description\" content=\"Doughs: Brioche Dough\" \/>\n<meta property=\"og:url\" content=\"https:\/\/columbinekitchen.com\/?p=1144\" \/>\n<meta property=\"og:site_name\" content=\"Columbine Kitchen\" \/>\n<meta property=\"article:published_time\" content=\"2016-01-01T12:29:17+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-01-26T17:11:13+00:00\" \/>\n<meta name=\"author\" content=\"Germaine Allegrina Sharretts\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Germaine Allegrina Sharretts\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/columbinekitchen.com\/?p=1144\",\"url\":\"https:\/\/columbinekitchen.com\/?p=1144\",\"name\":\"P\u00e2te \u00e0 Brioche\/Brioche Dough - 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