Today's recipe, light brioche dough and without, prepared with brewer's yeast, It is reserved for those, in the field of leavened, It is part of the 'I would but it seems too difficult'. This brioche dough is prepared practically nothing. It takes just a bowl and a wooden spoon. In addition, It contains very little butter and skimmed milk, making it perfect for a delicious breakfast without too much guilt. In short, if you have never had the courage to come closer to a leavened, This lightweight pan brioche and without mixing for you.
The recipe comes from the book Strawberries Merenda Sabrine of Aubergine. But I took it directly from Gabila Gerardi of "Sweet Chocolate Bread", I trust blindly. As you know I normally use the yeast, both for bread and for the sweet leavened (brioche, panettone). But this time I followed the recipe and I used the dry yeast: The brioche came soft, soft and without any aftertaste of yeast.
On the other hand, if you want to engage yourself with the richest brioche like BRIOCHES COL Tuppo SICILY or the BRIOCHES VENETIAN WITH PASTRY CREAM, on this site you will find bread for your teeth.
Compared to the recipe of Gabila, who had already halved the yeast doses proposed in the book, I further reduced to just 2 grams. Pù than enough to do from a nice and quick rise. Take care to let rise without the brioche dough in a warm place and do not rush to bake. You can use whole milk or semi-skimmed milk and granulated sugar or cane, as Favorites.
This brioche bread remains soft 2-3 days if wrapped in plastic wrap and kept in a freezing bag, and stored in a cool, dry place. who knows, with this recipe, some of you do not start a career in the risings! Have a good day.
PAN brioche LIGHT AND WITHOUT MIXING (doses for a mold 30 cm)
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INGREDIENTS
- 450 grams of flour Manitoba
- 2 grams of active dry yeast
- 180 milliliters of whole milk (or partially skimmed, If you prefer)
- 50 grams of butter
- 60 grams of caster sugar (or cane, If you prefer)
- 1 pinch of salt
- 120 grams of eggs (about 2 large whole eggs)
- 30 milliliters of lemon juice
- AND STILL:
- an egg yolk
- little milk
- granulated sugar, to taste
PROCEEDINGS
To prepare the light brioche dough and without pour into a large bowl the flour and dry yeast.
Pour the milk into a saucepan, add the diced butter, sugar and salt. Heat over low heat so that the milk does not come to a boil and, When the butter has melted, remove from heat and allow to cool. Is’ important that the milk is not hot, otherwise kill the yeast bacteria.
Put the eggs in a bowl with the lemon juice and fitted with an electric mixer until frothy. Pour slowly the warm milk on the eggs, stir and pour it, little by little, in the bowl containing the yeast and flour. Stir vigorously with a spoon until the mixture is soft and sticky. Do not worry if there will be a few lumps, It will melt during rising.
Cover the bowl with plastic wrap and let rest the dough for pan brioche light in a warm place (28-30 degrees, okay the oven with the light turned on) until double in volume.
When the dough is doubled, buttering abundantly and flour a loaf pan (normal size, 30 cm in length, or two 15 centimeter).
Lightly flour the work surface, spilling onto the floor and cut dough into 3 parts. You just have to be careful not to squeeze too much dough, so that the air in the leavening remains as much as possible inside. Deriving from mixing three cords and braid each other. Arrange the brioche braid into the mold.
If the thing you look too hard, divide the dough into three equal parts, arrotondatele so as to obtain three balls and place them in the mold alongside one another.
Covering the mold with the film for foods lightly oiled or greased with melted butter and let rise, always in a warm place (the usual oven with little light) until the dough will not be inflated beyond at least 2 cm of the edge of the mold.
While the brioche bread leavened, Preheat oven to 200 degrees static. Brush a light brioche and without dough with a little’ yolk beaten with a little milk and sprinkle with granulated sugar. Bake at half height of the furnace and, after the first 20 minutes of cooking, cover the surface now swollen with aluminum foil to prevent it from darkening too, then continue cooking for another 15 minutes.
The original recipe calls for removing the brioche from the mold and cook for another 10 minutes for browning evenly outside, but in my case it was not necessary. Keep in mind, though, that if you were a bit’ pale externally you have this possibility.
Allow to cool completely before throw the brioche. Bon appétit!
2 comments
as always good and comprehensive, I'll do it with sourdough
What a delight it is so beautiful golden.
Thanks
A big kiss