"Easy Baking"

Show 58

Mark Ramsdell
Director of Pastry at L`Academie de Cuisine

Bethesda, Maryland
1-301-986-9490 or 1-800-664-chef

Brioche Dough
 (approximate yield 2 1/2 pounds of dough)

1)  8 ounces unsalted butter
2)  1/2 cup lukewarm water
3)  1 package dry yeast
4)  5 eggs
5)  1 pound all-purpose flour
6)  2 ounces sugar
7)  1/2 teaspoon salt
8)  Additional water to make a soft dough (if desired)

1)  Take the butter out of the refrigerator before making
      the dough.  It should be slightly cooler than room
      temperature. Cut the butter into tablespoon-sized pieces.
2)  Combine the water and yeast.  Stir to dissolve.
3)  Place the eggs in a measuring cup and beat with a fork
      to blend whites and yolks. Set aside.
4)  Place flour, sugar, and salt in a mixing bowl.  Blend
      briefly to distribute ingredients.
5)  With mixer running. add yeast mixture and the
      equivalent of 2 eggs.  Allow the dough to mix on low
      speed.  The dough should be hard and very firm, and
      begin to leave the sides of the mixing bowl.
6)  Slowly add more egg.  The textures should be such that
      the dough begins to stick to the sides of the bowl, but
      as mixed, proceeds to clean the sides of the bowl and
      cling to the paddle.
7)  After all the eggs have been added, continue to run
      mixer for 15 minutes and then add water, a tablespoon
      at a time.  You are looking for a dough that is light,
      silky and smooth, and barely sticks to your fingers.
      Keep adding water until this stage is achieved.
8)  Be sure that the butter is soft and malleable.  If the
      butter is still too cool, press each piece between fingers
      to soften the butter.  With the machine running. quickly
      add the butter.  Continue to mix until the butter is
      completely incorporated.  Stop mixing. Overmixing at
      this point can begin to warm up the butter.  The dough
      should be very soft, but hold together with noticeable
9)  Remove from mixing bowl and transfer to a
      medium-large bowl.  Cover with plastic wrap and let
      stand until doubled, about 1 to 2 hours.
10)Punch down dough, then stretch up and out of bowl,
      and slap down 3 or 4 times.
11)Place dough in the refrigerator for 3 to 4 hours before
      using, preferably overnight.
12)Remove chilled dough and form, let rise, glaze with
      egg wash, and bake as desired.
13)This dough can be frozen for up to 1 month, if wrapped
      tightly in plastic or aluminum foil.  To bake, remove
      dough to refrigerator and let thaw for at least 12 hours,
      preferably 24 hours. Then shape, rise, glaze, and bake.
14)Already-baked brioches should be frozen while still
      barely warm but wrapping them in a plastic bag or
      aluminum foil.  To thaw, let stand for several hours at
      room temperature, or place in a 375 deg oven for 10
      minutes after removing them directly from the freezer,
      Large brioches should rest at room temperature about
      10 to 15 minutes before heating and require 5 or so
      additional minutes of heating.

Garlic and Rosemary Sausage

1) 2 3/4 pound fresh pork butt
2) 2 1/2 tablespoons salt
3) 1/4 teaspoon ground white pepper
4) 2 teaspoons chopped garlic
5) 2 tablespoons red wine
6) 1 tablespoon chopped fresh rosemary

1) Grind the meat coarsely through a grinder, keeping the
     meat cold at all times.
2) Incorporate remaining ingredients into the ground meat.
3) Fill pork casings and tie.

Easy baking!!