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Brioche Christmas Wreath Recipe

During the holidays, it seems everyone is too busy to cook everyday meals, let alone fancy dishes for company. However, with time-saving appliances, its possible to accomplish more than expected. One of the best, and most ignored, time-saving appliances is the automatic bread machine. These machines make perfect dough; all you have to do is dump a few ingredients in, check after five minutes to make sure the dough has enough liquid, and wait for it to call you when its ready. Once ready, the dough can be shaped and baked a task that is usually quite fast. Brioche is a rich, buttery and delicious French bread that is usually time-consuming (including a sit overnight in the fridge) to make; however, the dough can be done in the automatic bread machine in minimal hands-on time. With a few dehydrated vegetables added, brioche dough can be made into a beautiful Brioche Christmas Wreath that goes well with soup or salad; and leftovers can be used for sandwiches.
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Dehydrated vegetables are great time-savers no chopping peeling, etc., but if they arent available, fresh can be used in this bread. Although freshly baked is always preferable, this wreath can be baked ahead and frozen. Let it thaw before serving, and reheat in a 325 oven before garnishing with a Christmas bow and some holly. Serve it for Christmas dinner, or its also perfect for a holiday brunch.

24 Slices

4 eggs
1/2 cup warm water
1/4 cup dehydrated red and green peppers
1/4 cup dehydrated onion flakes
2 cloves garlic, finely minced
3 1/2 tablespoons powdered milk
3 1/2 cups flour
3/4 cup plus 2 tablespoons butter
1 teaspoon salt
2 tablespoons yeast

1 egg yolk, beaten
  1. Place all ingredients except egg yolk in the bread machine in the order listed.
  2. Turn the machine to the dough setting and turn on. Check during the first few minutes to make sure the ingredients form a soft ball of dough.
  3. When the cycle is finished, turn the dough onto a lightly floured surface.
  4. Divide the dough into three pieces and roll them each into a rope.
  5. Braid the rope and shape into a wreath, sealing the ends together.
  6. Brush with the egg yolk.
  7. Let the loaf rise in a warm place 30-45 minutes, or until very light.
  8. Bake the brioche at 400 for 20-25 minutes or until golden brown.

Amount Per Serving
Calories 173 Calories from Fat 65
Percent Total Calories From: Fat 38% Protein 12% Carb. 51%

Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 4 g
Cholesterol 60 mg
Sodium 182 mg
Total Carbohydrate 22 g
Dietary Fiber 2 g
Sugars 1 g
Protein 5 g

Vitamin A 6% Vitamin C 1% Calcium 0% Iron 2%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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