A few days ago I had a baking day in my kitchen…..I bake the Communion Bread for our church….For years I struggled with the Bread “crumbling” when broken into little pieces….
Then…one morning I woke up and remembered a class at the ” LaAccademi de Cuisine”a Cooking School in Bethesda, Maryland….we baked a Savarin/Brioche…on one of the days…having spent a whole week there….
I found my recipe …finally….because it is a challenge in itself…since I have hundreds of recipes in numerable binders….that I either created for my cooking classes or saved having attened classes at other Cooking Schools….
Well ….it was a succesful day….the Savrin/Brioche…turned out perfectly….and had NO crumbs when cooled to room temp….and broken into little peices…!!!!!!
Here is the recipe…..
Savarin/Brioche
1 pkg set Yeast +1 tspsugar +1/4 cup warm milk ..
Mix it with a spoon and let it sit until it bubbles up and it is “proofed!
Now …add the following into the mixing bowl….of an electric mixer
3 cups flouer + 1/4 cup more flour …if needed
1/3 cup sugar
dash of salt
4 Jumbo eggs…at room temperature
11/2 cup of warm milk
1 cup of butter softened to room temperature…but still cool to the touch…
Mix all the ingredients …except the butter….slowly into a dough…
When the dough is smooth and well mixed…ad the cool butter slowly to the dough and mix well…
Make sure the butter is well incorporated….
Set tje dough into an ungreased bowl, coverit with plastic wrap, and let it double in size….
about two hours or so…..
Stir down the dogh and let it rise a seond time in the refrigerator …2 to 24 hours…
Now fill baking pans…any size and any shape you like….or form little or big loafs…and let them all rise until it NOT quite doubles in size.
Bake the bread at 400 F until browned; or it reaches 190-200 F..tested with a thermometer
If baked in large molds…turn down the heat toward the end of baking.
Remove from baking pan and let it cool…..on a rack!
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Maja’s Viennese Kitchen
http://www.majaskitchen.com
Find me on Face Book…under
Maria Reisz Springer
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