1 xkgr41a don fifield
2 1/4 cup bread flour
1 1/2 tbsp sugar
1 tbsp dry milk
1 tsp salt
6 tbsp butter
3 large eggs
1/4 cup water
2 tsp dry yeast
1 egg, beaten for brushing on to
Directions
1. Place first 5 ingredients inside the bread pan. Add eggs and water.
Close cover and place dry yeast into the yeast holder. SELECT: BASIC
DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2
hours and 25 minutes later) 2. Place dough in greased bowl. Cover.
Rest the dough in fridge for 30 minutes. 3. Divide dough into 8 equal
portions. Roll each portion into a ball. Cover with a plastic wrap
and rest for 20 minutes. 4. Using edge of the hand, pinch off about
1/4th of the dough without detaching it. Roll the dough on the bench
so that both parts are round. 5. Place the dough in the tin large-end
first. With fingertips, press the small ball around its circumference
into the large one. 6. Place tins on baking pan. (could use muffin
tins???) Spray water on top. Proof at 90 deg. for 30 to 50 minutes or
until the larger ball rises above the tin. 7. Brush with beaten egg.
8. Bake in 350 deg. oven for 10 to 15 minutes or until golden brown.
Servings: 1 servings
Brioche - Pan-1 Recipe brought to you by Recipe Ideas
Categories: Bread Machine; Breadmaker
The History of Recipes
We can trace the history of meal recipes back into history, certainly as far back as early Egypt, and possibly even further. However, these, ancient records were just primitive pictorial instructions for preparing food.
In fact, the oldest recipe discovered so far, according to food historians is a series of clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. Later on, in Roman times around 25BC a man called Apicius compiled a number of scripts describing recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the Roman cooks made use of many different herbs and spices, including some familiar names like thyme, rue and asafoetida. Later on, there are two interesting books which were published in the 1300s - a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the spicy food that is served today, but instead recipes for the types of meals enjoyed by the rich and wealthy people of the time. Later on in the 1400s, knights returning from the crusades brought us many foods and herbs from Arab cuisine, such as coriander, parsley, and rosemary. The introduction of these new foods and spices created an explosion in manuscripts on cookery, some of which are now in private libraries. By the advent of the twentieth century, recipe books were starting to become popular mostly as a result of higher levels of literacy, leisure time and a general increase in wealth. |
We hope you enjoy this Brioche Pan 1 recipe.
