The trick is to smoke the meat and not make the meat smoke
Date: December 22, 2010 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
This Master Recipe adds butter, eggs and honey to the 4 basic ingredients
The eggs are lightly beaten, then everything but the flour is added and mixed.
This mixture goes into the dough doubler pail.
The flour gets added in last and is mixed with a wooden spoon until blended
It has been 2 hours and the dough has completed it’s rise. This dough must be refrigerated overnight before using.
A view from the top shows this dough has a very airy texture
The next morning, time to start. I’ve got my scale set up to weigh the dough & a greased 9” x 9” non stick pan is ready
The dough is weighed out
The dough is rolled into a log.
The log of dough has been cut into 9 golf ball sized pieces & placed in the greased 9” x 9” non-stick pan
The pan was covered with plastic wrap & the dough has risen for 60 minutes. It now goes into a preheated 350 degree oven.
The rolls have baked for 30 minutes in a 350 degree oven.
The rolls get brushed on top with melted butter
The rolls have cooled for about 10 minutes & still glisten from the butter. At this point I was out of patience.
The rolls are split apart, I should have worn gloves but I couldn’t wait to try them.
These rolls were light and airy with a great buttery flavor.
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The Brioche Master Recipe adds butter, eggs and honey to the basic recipe. The steps are to flour your hands and the top of the dough in your dough pail. Then you measure off 1 1/2 to 2 pounds of dough.. You form the dough into a ball and stretch it by pulling the top of the dough around to the bottom. You turn it 1/4 turn and repeat, all the while keeping it in a ball shape. This stretching takes under a minute. You then roll the dough out on a floured work surface to form a log shape. You divide the dough using a bench scraper to create 9-12 equal pieces about the size of a golf ball. These get placed in a 9” x 9” square non-stick baking pan which has been sprayed with oil. The pan gets covered with plastic wrap & the dough rests for about 60 minutes and you preheat the oven to 350 degrees during this time. The roll’s top surface gets brushed with an egg wash. The bread goes transferred to the 350 degree oven, where it bakes for 25-30 minutes. You remove the rolls from the oven, brush the tops with melted butter and let them cool slightly before serving. You are left with a soft buttery tasting roll. To learn more about this great book be sure to click on the blog links above.