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 have taken directly from the Gabila Gerardi “Chocolate sweet 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.
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