I did order the Good Housekeeping Cookbook 125th edition (2010) from Amazon, for $5.19 ...a book that retails for at least $30.00. Did you know that Goodwill Industries sells books on Amazon?...well, they are the seller; the book is almost new...shipping cost is $3.99 and I will be receiving it by next week. The new book suggests you make the Brioche in a loaf pan, which is more ideal.
I used RED STAR YEAST...this time, the Quick Rise Gluten Free, and I had great results...no doubting if the yeast will rise or not!
Brioches
from the New Good Housekeeping Cookbook
1986
1/2 cup sugar
1/2 teaspoon salt
2 packages active dry yeast
3 1/2 cups all purpose flour
3/4 cup butter or margarine (1- 1/2 sticks)
1/2 cup milk
1 teaspoon grated lemon peel
5 eggs
In a large bowl, combine sugar, salt, yeast, and 1-1/2 cups flour. In a 1-quart saucepan over medium heat...heat butter or margarine and milk. until very warm. Butter or margarine does not need to melt.
Stir in 1 cup of flour to make a very soft dough, beat with spoon for 5 minutes.
Place dough in grease, large bow. Cover; let rise in a warm place until doubled about 1 hour. Stir down dough, cover, and refrigerate for at least 2 hours, or overnight.
About 2 hours before serving, punch down dough, turn onto lightly floured surface, cover and let it rest for 15 minutes. Grease 12 (I only had 10) brioche pans
Cut off one-sixth of dough; set aside. Cut remaining dough into 12 pieces; shape each into small balls. Make a depression in center of each small ball; place the small balls in the depression; cover, let rise in a warm place until doubled, 1 hour.
Preheat oven to 375 degrees F. In cup, beat remaining egg; use to brush brioches. Bake brioches for 20 minutes or until golden and brioches test done. Remove from pans.
Serve warm, fresh from the oven, or cool on wire racks. Ideal to serve with fruit spread, or butter!
They are still very pretty to me. And I am sure they taste even better!
ReplyDeletearen't they beauties!!!
ReplyDeleteElisabeth, ezek nagyon aranyosak:)Jó ötlet ilyen formában sütni:)
ReplyDeleteThey are so sweet, though...even if they do what they want to do...
ReplyDeleteWow they look so cute..just like the chics popping out from the egg..it sure looks delish..yumm
ReplyDeleteThese are seriously making my mouth water. I am just crazy about brioche and could probably eat my weight in it, especially when it's warm with a little pat of butter.
ReplyDeleteI love the little pans you made these in...I've been dreaming of eating some brioche lately! I'm on my way!
ReplyDeleteHi my dear Elisabeth, your brioches look so cute and pretty. The texture look so soft and fluffy, I'm sure it taste heavenly when it's warm. Love the cute mini pan, I yet to invest in this...:))
ReplyDeleteHave a lovely weekend. With lots of love and hugs to you.
They look delicious, and really cute. If you are ever in Seattle there is a bakery that is famous for their brioche, and are always thinking of new ways to include them in a recipe. Check out Macrina Bakery
ReplyDeleteElisabeth, ez fantasztikus! De meg ennék most, egyet-kettőt:)))
ReplyDeleteElisabeth, I am extremely fond of brioche! Your mini versions look so tempting and cute... I'm sure I wouldn't have problems with finishing the whole lot in one day.
ReplyDeleteElisabeth, én szívesen bevállalnék néhányat ezekből a dülöngélő briósokból. Egy bögre kakaóval nagyon finom. Na, most jól megkívántam. :) Őrült kánikula van itt nálunk, 36 fok volt ma, így aztán be sem mertem kapcsolni a sütőt. (sajnos nagyon nehezem viselem ezeket a forró napokat)
ReplyDeleteSzép hétvégét kívánok!!! Puszillak
Hi Elisabeth, thanks for catching up with me! I'm doing ok and hope the chemo will do me good! I also have a recipe for brioches that I want to try for ages. I should try your's first as it looks good. What a shame that I've turned away a French exchange student due to my sickness, otherwise I would make this straight away!
ReplyDeleteHi Elisabeth, it is so good to see you out here in blogland! I would recognize your touch in the kitchen anywhere, those brioches look amazing! Thanks for sharing with Full Plate Thursday and hope you are having a great weekend!
ReplyDeleteMiz Helen
Love you brioches!! They sound and look wonderful!! Bet they taste amazing!
ReplyDeleteDe kis helyesek! :) Reggelire jöhetne egy kis vajjal, lekvárral, kakaóval! :)
ReplyDeletehuh I LOVED brios as a kid - I can't even remember when I had it last. Yup I would like it with hot cocoa please.
ReplyDeleteYour brioches looks cute and moist and perfectly done brown on top,well done, Elisabeth :)
ReplyDeleteAs long as I have brioche warm from the oven, I don´t care if they lean or fall! They look so good Elisabeth!
ReplyDeleteThey look so fresh and tasty! Love the little tins you used too.
ReplyDeleteI love your balancing brioches!
ReplyDeleteOh my goodness, I love these little bundles of deliciousness!!! I love to have my brioches with lots of butter, and a cup of tea! P.S I like the added lemon peels!
ReplyDeletetho i think making brioche in a loaf is much easier, i actually like how they look like in here..with another hat on top..!
ReplyDeleteLovely brioche, yes, they sure have their little own minds. :) I love how rich and fluffy brioches are. Can't wait to make them again. Thanks for the reminder.
ReplyDelete