- Today we experience a very easy recipe that is the basis for crostini, sandwiches and some desserts like the charlotte and great for breakfast with butter and jam: the PAN BRIOCHE. Clearly the French source, can be made salty or sweeter simply by varying the doses of salt and sugar. this is a 'neutral version', balanced to support both salty than sweet.
- 500 grams of flour 00
- 25 grams of yeast
- 40 grams of sugar
- 8 grams of fine salt
- 3 whole eggs
- 200 grams of butter held for at least three hours out of the fridge
- 100 ml of whole milk
In a large bowl put sugar, the flour, Salt, the eggs, the butter. Dissolve the yeast in the dough milk and put it all in the mixing bowl until dough is smooth and firm. Do it 'to the ball’ and let it rise covered by a cloth for at least an hour in a warm place. Then again working the mixture for a minute. Cover release one loaf pan with a sheet of parchment paper wet and squeezed. Arrange the dough covering it again and again leaving it to rise at least an hour in a warm place. When it re-inflated, bake in oven at 180 degrees for 25 minutes. If you want it 'shiny’ on the surface you can brush, before putting it in the oven, with a little’ of mixed egg yolk with a tablespoon of milk.