*  Exported from  MasterCook  *
 
                            BRIOCHE - GREAT CHEFS
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Basics                           Breads
                 Masterchefs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Flour, bread
    1 1/2   oz           Sugar
      1/2   oz           Yeast, fresh, active
      1/2   oz           Salt
    5       lg           Eggs
    8       oz           Butter, unsalted
 
      In a bowl, mix the flour, sugar, yeast and salt.
   Blend well.  Add eggs and continue mixing until dough
   is smooth.
   
      Add butter in 4 stages, working each piece into the
   dough before adding more.
   
      Continue mixing until dough is very elastic and
   clings to the spoon.  Cover with plastic and chill for
   six hours.
   
      Unwrap the dough and cut it in half.  Shape each
   half into a ball and then work into a loaf with the
   palm of the hand.  Place each loaf into a clean loaf
   pan and let stand in a warm spot.
   
      When the dough has become slightly puffy, deflate
   with hands. Allow the dough to rise again, to the top
   of the pan.
   
      Bake in a preheated 350 F oven for about 45
   minutes, until the dough pulls away from the sides of
   the pan and is golden brown.
   
      Turn loaves out of the pans and let them cool on a
   wire rack. (Only one loaf is used in this recipe.)
       Source: Great Chefs of San Francisco, Avon Books,
   1984
   
       Chef:   Christian Iser, Fournou’s Ovens, Stanford
   Court Hotel,
       :       San Francisco, CA
   
       Pastry Chef:  Jim Dodge
  
 
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