Parmesan Cheddar Brioche

Parmesan Cheddar Brioche

Parmesan Cheddar Brioche

45 minutes

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Details
  • Serving Size:   12
  • Vegetarian:   True
  • Weight Watchers:   8 Points
Cuisine
  • bread
Comments
Ingredients
  • 1 teaspoon (¼ oz) pkg. active dry yeast
  • 4 tablespoons Chilled butter, cut into chunks
  • 3 cups large eggs 1 ½ sifted flour (sift before measuring)
  • 2 cups All-purpose flour
  • 1/2 pound Parmesan_ half of it grated, half in ½ inch cubes
  • 1/4 cup warm milk or water (105 deg)
  • 3 tablespoons sugar 1 Tbs hot milk or water
  • 1/4 teaspoon Salt
  • 1 teaspoon sugar
Instructions

Special equipment: a standing mixer with whisk and dough-hook attachments.Starter: Stir together sugar and milk in a small bowl.

Sprinkle yeast over mix and let stand until foamy, 10 minutes. Stir flour into yeast, forming a soft dough and cut a deep X across the top.

Let starter rise, covered with plastic wrap, at room temperature, 1 hour.Dough

Combine salt, sugar, and hot milk in a small bowl and stir until salt and sugar are dissolved. Fit mixer with whisk attachment, and then beat 2 eggs at medium-low speed until fluffy.

Add sugar mixture and beat until combined well. With motor running, add in order, beating after each addition:Cup flour

Remaining egg,Cup flour,About one fourth of butter,And remaining 1/2 cup flour.Beat mixture 1 minute.

Remove bowl from mixer and fit mixer with dough hook attachment.

Spread starter onto dough with a rubber spatula and return bowl to mixer. Beat dough at medium-high speed 6 minutes, or until dough is smooth and elastic.

Add remaining butter, cubed and grated cheeses and beat 1 minute, or until butter and cheeses are incorporated.Lightly butter a large bowl and scrape dough into that bowl with a rubber spatula. Lightly dust dough with flour to prevent crust forming. Cover with plastic wrap and let rise at room temperature until more than doubled in bulk, 2 to 3 hours.Punch the dough down and lightly dust with flour. Cover, again, with plastic wrap and CHILL dough, punching down after the first hour, at least 12 hours.

Place a pie pan on bottom shelf of oven. Butter muffin tins generously. Take a small lump of dough, dust wit ha little flour and roll in your hands into a ball.

Place in muffin tin, dough should come just above rim of muffin tin. Repeat until tins are filled. Dock each top with a sharp knife. Cover pan with linen towel and let brioches rise at least 1/2 hour. They will plump up nicely.Preheat oven to 425 F for at least 15 minutes. *Remember, your pie pan is on the bottom shelf preheating with the oven.

Place the muffin tins on middle shelf of oven and splash about 1/2 cup water into the pie pan on the bottom shelf. This will create steam in the oven to help rise the brioches.

Bake at 425 F for 15 20 minutes or until brioches are golden brown.

Remove to wire racks, let cool completely.

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