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A basic bread that's nowhere
near as rich and buttery as brioche, but will do if you're trying
to cut back on fat and cholesterol.
Lean
Brioche Substitute
- 1 (1/4-ounce) package
active dry yeast or 2 1/2 teaspoons
1/2 cup warm water
2 1/2 cups all-purpose flour
1/4 cup powdered milk
2 tablespoons granulated sugar
1 tablespoon butter, softened
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil
- Dissolve yeast in warm
water (105°F to 115°F / 40°C to 45°C).
- In a large bowl, combine
flour, powdered milk, sugar, butter and salt. Make a well in
the center and add eggs and oil; mix well. Stir in yeast mixture
and mix until a dough forms. Sprinkle flour on a work surface
and knead dough for a couple minutes, or until soft and elastic.
Place in a lightly greased bowl, turning once to coat and cover
with a towel. Allow to rise in a warm place until doubled in
size, about 1 hour.
- Grease a 9 x 5-inch loaf
pan.
- Punch dough down and knead
for 1 minute. Flatten into a 12-inch long rectangle and roll
up firmly. Place in prepared loaf pan and allow to rise in a
warm place until doubled in size, about 1 hour.
- Meanwhile preheat oven
to 350°F (175°C).
- Brush top with a mixture
of egg white and water, if desired.
- Bake 25 to 30 minutes,
or until top is golden brown.
Makes 1 loaf.
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