CHRISTIAN CHEFS INTERNATIONAL

Classic Brioche
Yield: 82, 2 oz. (57g) rolls

Click HERE for more information on Brioches

Ingredients:
5 lb (2.3kg) Bread Flour
25 Eggs
1.5 oz (43g) Salt
10 oz (283g) Sugar
4 oz (113g) Yeast
2 c (473ml) Milk
3.5 lb (1.6kg) Butter, soft

Procedure:
Combine milk, yeast, and 1 lb (450g) of the flour. Rest until it has doubled in size (1-2 hours). Add the flour, sugar, salt, and eggs. Mix on medium speed until the dough stops sticking to the sides of the bowl. Add pieces of the softened butter in stages.

Cover and place dough in the refrigerator overnight to relax the gluten and retard the yeast (optional -- you can skip this step).

Cut into 2 oz. (57g) pieces and roll. Allow to proof 1.5 hours.

Brush with an egg wash and bake at 400'F (200'C) for 15-20 minutes for rolls or about 50 minutes for loaves.


If you have a good recipe to share, or have a question about any of the techniques or ingredients mentioned in this one please feel free to post it at our Facebook Page.


Whether you eat or drink, or whatever you do, do all to the glory of God. -1 Cor 10:31 ESV

Contact Us
E-Mail
Phone: 503.794.4083
Address: 289 Spruce St. #1484, Cannon Beach, Oregon 97110-1484

Live webcam outside CCA
Find Us

© 1998-2017 Christian Chefs International & Christian Culinary Academy