---------- Recipe via Meal-Master (tm) v8.04
       Title: Easy Brioche Loaf
  Categories: New, Text, Import
       Yield: 4 servings
       1/2 c  milk
         1    envelope (2 teaspoons)
   :          active dry yeast
     2 1/4 c  unbleached, all-purpose
   :          flour, -- divided
         6 TB unsalted butter
         3 TB sugar
       1/2 ts salt
         2 lg eggs
   Butter a loaf pan and cut a piece of parchment or wax
   paper to fit the inside bottom of the pan. Butter the
   paper. About 40 to 45 minutes after placing the dough
   in the pan to rise, preheat the oven to 350 degrees,
   setting a rack in the middle level.
   In a small saucepan over low heat, warm the milk until
   it is just warm, about 110 degrees. Remove from heat
   and pour into a small bowl. Whisk in the yeast, then
   stir 1 cup of the flour into the yeast and milk
   mixture. Cover the bowl with plastic wrap and set
   aside at room temperature while preparing other
   ingredients. It may begin to rise slightly before you
   add it to the other ingredients.
   Cut the butter into 6 or 8 pieces and combine with
   sugar and salt in the work bowl of a food processor,
   fitted with the metal blade. Pulse at one-second
   intervals until the mixture is soft and smooth,
   scraping the inside of the bowl several times to
   ensure even mixing. Add the eggs, one at a time, and
   process until smooth. If the mixture appears curdled,
   continue to process for about 1 minute longer, until
   it looks smoother. (It may remain somewhat curdled in
   appearance.) Add the remaining 1 1/4 cups flour, then
   the milk-yeast-flour mixture, scraping it from the
   bowl with a rubber spatula. Pulse at one-second
   intervals until the ingredients form a soft, smooth
   dough. Then process continuously for fifteen seconds.
   Remove work bowl from base and remove blade. Scrape
   dough onto a generously floured work surface and fold
   it over on itself several times to make it more
   elastic. Press the dough into a rough rectangle, about
   9 by 5 inches. Fold each side about 1 inch in toward
   the center and press firmly to seal. Then starting at
   the top of the rectangle, fold the dough to the
   middle. Fold the bottom of the dough up past the seam
   and pinch to seal. Place the dough in the prepared
   pan, seam side down. Press the top of the dough firmly
   with the palm of your hand to flatten it and fill the
   pan evenly. Cover with a piece of buttered plastic
   wrap or a towel and allow to rise until it is about
   one inch above the rim of the pan.
   Using the corner of a razor blade or the tip of a
   sharp knife held at a 30 degree angle to the top of
   the loaf, cut a slash down the middle of the top
   beginning and ending about one inch from the ends of
   the loaf.
   Bake the loaf for about 40 minutes, until it is well
   risen and a deep golden color. Place the pan on a rack
   to cool 5 minutes. Then invert the loaf to the rack
   and turn it on its side to cool
   Variation: Cinnamon Raisin Brioche Loaf
   In step 4, sprinkle dough with cinnamon and about 1/2
   cup raisins, then roll up and place in pan.
   Recipe By     :COOK'S CHOICE SHOW #CH1222
                                         Date: Sun, 27
   Oct 1996 20:59:38 -0500