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Posts Tagged ‘brioche’

…makes a ton of bread dough. I know I am starting to sound redundant, but really. An absolute ton. I finally finished the original batch of dough (remember, this is after an enormous loaf of brioche and a dozen fruit-filled pinwheels) by making a dozen little brioche muffins.

For healthy “muffins” you need:

Start by greasing a muffin pan. Shape your dough into a loose ball by stretching the surface of the dough to the bottom on all four sides, rotating the ball a quarter turn after each pull.

DSC_0728 Then, divide the dough into 12 equal portions that are about the size of a golf ball. Use the same stretch and pull method to smooth each portion into a ball and place them in your greased muffin tin.

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Loosely cover the pan with plastic wrap (I used a kitchen towel) and let the dough rest about 40 minutes. Then, heat the oven to 375. Right before you bake, brush the muffins with the egg wash and dust with sugar. Bake the dough in the middle of the oven for about 20 minutes, until browned and firm. Let the muffins cool a bit before devouring.

DSC_0734We enjoyed these several ways–all by themselves out of the oven, with a bit of butter at breakfast or for dessert, and dipped in our veggie chili at lunch.

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One recipe. Fifteen products that we ate and did not feel one ounce of guilt about devouring. All that is to say, this dough is definitely worth your while!

*sc

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Funny story…

…explaining a three-plus year hiatus from food blogging.  See, I decided to try this thing called graduate school and thus said good-bye to having free time to participate in any enjoyable activities.  So, Schatzi has basically been in charge of the majority of the food in our home for a few years now and this blog has sat patiently while I slave over getting a master’s.  Anyway, I was recently pawing through my cookbook collection in search of something exciting to make and I came across a book given to me by my mom several years ago that has all sorts of healthy bread recipes: Healthy Bread in Five Minutes a DayAfter much debate, I decided to attempt a whole wheat brioche loaf.

For this relatively easy, wholesome bread, you need:

  • 4 cups white whole wheat flour
  • 3 cups unbleached all-purpose flour
  • 2 packets granulated yeast
  • 1 tbsp kosher salt
  • 2 1/4 cups vital wheat gluten
  • 2 cups lukewarm water
  • 1 1/2 sticks unsalted butter, melted and cooled slightly
  • 3/4 cup honey
  • 5 eggs
  • egg wash (1 beaten egg+1 tbsp water)

One of the nice things about this recipe is that while it makes enough for 2 big loaves or however else you want to use the dough, you don’t have to immediately bake it. You can store the leftover dough in the fridge for up to five days, using it as needed. To start, whisk together your flour, yeast, salt, and vital wheat gluten in a huge bowl. A few helpful hints: make sure you really read the ingredients list. I grabbed a simple small box of wheat gluten, thinking it was enough. Oh no. You need 2 and a quarter cups of the stuff. Read ahead and save yourself a trip to the store!  Also, save yourself a bunch of dirty bowls and just start off with the biggest one you have. After all, there are almost 10 cups of dry ingredients in the dough!  Next, mix the liquids and then add them to the dry ingredients. I used a big wooden spoon to stir the dough until everything was just combined–no kneading is required and any lumps will settle out during baking.

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Place a loose lid or damp kitchen towel over the dough and let it rise and flatten on top for about 2 hours.  Then, put it in the fridge for at least another 2 hours. When you’re ready to bake, grease a nonstick loaf pan. Dust the chilled dough with some flour and cut off a 2-pound chunk. Add a little more flour as needed and shape the dough into a ball, then place it in your prepared pan. Cover the ball loosely with plastic wrap and allow it to rest, again, for about an hour and 45 minutes.

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Brush the surface with the egg wash to make your finished product nice and golden.

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Bake at 350 with the loaf as close to the center of the oven as possible, for 40-45 minutes. The bread is done when it is golden brown and the top is firm, but not necessarily crisp or crackly. Leave the loaf in the pan 10 minutes to let it release, then remove it to a cooling rack to completely cool.

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Slice and enjoy! The brioche is delicious served warm by itself,

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spread with your favorite toast toppings, or with eggs and bechamel.

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Enjoy! I still have half a recipe to use in the fridge, and am looking forward to attempting a few more tasty creations with this nutritious base recipe.

*sc

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