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Brioche

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Margi Cintrano View Drop Down
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    Posted: 19 June 2012 at 06:45
 
Buon Giorno, Wink
 
This breakfast brioche recipe was given to me by my Mom Eva who used to prepare it for us all for breakfast, and I have since been serving it to our children and grand children ...
 
Breakfast Brioche Wink
 
3  1/4 cups of all purpose flour
1 package of active yeast
3 eggs beaten well
1/2 tsp. salt
1/2 cup sweet creamy French style butter
1/4 cup warm water
1/2 cup whole milk
1/4 cup sugar
 
1) soften yeast in warm water
2) scald the milk and cool to luke warm
3) cream the butter, sugar and the salt until fluffy
4) add softened yeast, eggs and eggyolk whisked well and combined well
5) add remaining flour and beat 8 minutes longer
6) cover and let double in bulk, about 2 hours.
7) stir down and beat well
8) cover with foil and refrigerate overnight and then stir down and turn out on a floured work surface
9) divide dough in fourths and set aside 1/4 of the dough
10) cut remaining 3 pieces in half and form each piece into 4 ovals
11) place the oval dough pieces in muffin pans
12) with thumbs, poke indentation in top of each ball brushing holes slightly with water
13) cut reserved  dough into 4 wedges and divide each into 6 pieces and shape into 24 small oval balls
14) cover and let rise one hour
15) combine slightly beaten eggwhite and 1 tablespoon sugar and brush on the brioche
16) bake in moderate oven at: 375 degrees farenht.
for 15 minutes to 20 minutes ...
 
serve for breakfast with fresh fruit, butter, marmalade of choice and espresso or cappcchino on ice and / or goat cheese with chives ...
 
Have nice Tuesday,Wink 
Ciao.
Margaux Cintrano.
 
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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africanmeat View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 21 June 2012 at 03:56
ohh hot cappuccino with chocolate spread on brioche
Ahron
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 21 June 2012 at 08:43
African Meat,
 
Always appreciate a gentleman´s compliment. Thank you.
 
I believe you are just about to enter Autumn, Yes ?
 
It is 21st June, the first day of Summer here, about 72 farenheit ... Nice ... breezy and not to hot ... Just comfortable, for a change ...
 
To brioche and espresso on ice ! ?
 
Kindest.
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 21 June 2012 at 08:45
Originally posted by africanmeat africanmeat wrote:

ohh hot cappuccino with chocolate spread on brioche
 
i was thinking along very similar lines - except in my scenario, i had the chocolate/hazelnut "nutella;" wonderful stuff! Star
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africanmeat View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 21 June 2012 at 09:52
Originally posted by Margi Cintrano Margi Cintrano wrote:

African Meat,
 
Always appreciate a gentleman´s compliment. Thank you.
 
I believe you are just about to enter Autumn, Yes ?
 
It is 21st June, the first day of Summer here, about 72 farenheit ... Nice ... breezy and not to hot ... Just comfortable, for a change ...
 
To brioche and espresso on ice ! ?
 
Kindest.
Margi.
 
Margi it is your first day of summer and for us it is first day winter it is not so cold just 12to 18 c . time for good healthy soup .
we Bessy now with a Blake  beans and smoke ribs soup for tomorrow.
Ahron
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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 21 June 2012 at 12:07
 
Buonasera, African Meat,
 
A good hot thick soup for example, Pasta Fagioli ( pasta fazool ) or Caldo Gallego with Smoked Pork Shoulder and Beetroot tops or stew for example: Fabada Asturiana or Back country Ragù Bolognese and a good red wine, and one more thing, your lovely lady !  
 
Do you have any vacation time ? Plans ?  
 
Keep warm,
Ciao, Kindest.
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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