Fluffy Brioche

Fluffy Brioche 

Mix the following ingredients for 10 minutes in the morning. 

4 cups flour

1/4 cup sugar

1 1/2 cup active starter

3 eggs

1/2 cup warm milk

Let rest for 30 minutes then add:

1/4 cup cubed butter slowly while mixing. 

Transfer the dough to a buttered bowl.  Cover and let rise all day.  Place in the fridge overnight. 

When you take the bread out of the fridge cut it into 4 pieces and form balls.  Place the balls in a large buttered bread pan.  

Allow to rise another 2 hours covered. 

Egg wash the top of the bread and bake at 400 for 40-45 minutes.  

Allow to cool at least an hour before eating. 

Jalapeno cheddar chive sour dough

jalapeño cheddar & chive sour dough

Combine:

1/2 cup active starter

1 1/2 cups warm water

3 1/2-4 cups flour

1 tsp salt

Mix ingredients for 10 minutes then add the following to your mixer:

1/3 cups sliced pickled jalapeños

1 cup grated cheddar

4 tbsp chopped chives 

Place in a bowl to rise.  Allow to rise 6-8 hours.  

Grease your baking dish.  I use our Dutch oven. Shape your dough into a circle on a floured surface and place into your Dutch oven. Cover and allow to rise for 1 hour.

Bake at 450 for 20 minutes with the lid on.  Remove the kid and bake for an additional 25-30 minutes.  Allow to cool for 1 hour before serving.  This also tastes delicious the next day.

Garlic sour dough knots

Garlic sour dough knots

In the evening mix together:

1/2 cup sour dough starter

2 cups warm water

5 cups flour

2 tsp salt

2 tsp thyme leaves 

2 tsp garlic powder

Place in a greased bowl and let rise overnight.  In the morning place the bowl in the fridge. Two hours before you plan to serve them take the bowl out of the fridge and divide into 24 pieces. Roll like a snake and tie in a knot.  Place on a greased pan and let rise for an hour covered in a towel. 

Bake at 400 for 25 minutes. Brush with butter and serve.