Cornmeal Brioche Recipes
CORNMEAL BRIOCHE
Steps:
- Dissolve the yeast in the warm cream in a bowl. Mix with two tablespoons of the sugar and set aside to proof for 10 minutes. When the mixture starts becoming frothy, stir in the cornmeal. Cover and set aside in a warm place for 30 minutes.
- Meanwhile, beat the remaining sugar with the butter until fluffy, either by hand or in an electric mixer. Beat in the eggs one at a time. Stir in the cornmeal mixture and the salt.
- Beat in the flour about one half cup at a time either by hand or using an electric mixer fitted with a dough hook, to form a soft, elastic dough. The dough should be kneaded about eight minutes.
- Transfer the dough to a clean, lightly oiled bowl, cover and set aside to rise until doubled, about two hours.
- Punch the dough down, divide it in half and form each into a rectangle nine inches on one side. Roll each tightly and shape them into two oblong loaves. Butter two loaf pans, nine by five by three inches, and put the loaves into the pans, seam side down. Allow to rise until doubled, about one hour.
- Preheat oven to 350 degrees. Bake about 40 minutes, until golden. Allow to cool completely before slicing.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 9 grams, Sodium 180 milligrams, Sugar 6 grams, TransFat 1 gram
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- In a glass measuring cup, or glass bowl combine one cup warm water, the warm milk, yeast and about 2 tablespoons honey. Let sit, undisturbed until foamy, about five minutes. Meanwhile, beat one egg.
- In a large bowl, whisk the bread flour, yellow corn flour and salt. Add the butter and rub into flour mixture between your fingers, making crumbs. Stir in the yeast mixture, beaten egg and remaining honey until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. Or you may also use a stand mixer fitted with the dough hook, kneading it for about 4-6 minutes. The dough will be on the sticky side, but try to leave it sticky. If needed add 1 tablespoon of bread flour at a time to help the dough come together, but it should be sticky.
- Grease a large bowl, shape the dough into a ball and add it to bowl. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours.
- Line two baking sheets with parchment paper. Divide dough into 8 equal balls for regular buns or 16 equal balls for sliders. Gently roll each into a ball and arrange three inches apart on the prepared baking sheets. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray or a damp kitchen towel and let the buns rise again in a warm place for one to two hours.
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