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QUICK CORNMEAL BRIOCHE

 

Ingredients:

1 envelope  dry active yeast  or 2 1/2 teaspoons SAF yeast

1/2 cup warm milk (100 degrees)

2 – 1/3 cups unbleached flour

2/3 cup cornmeal

8 tablespoons unsalted butter (1 stick), cut into 8 pieces

3 tablespoons sugar

1/2 teaspoon salt

2 large eggs at room temperature

Egg wash: 1 large egg yolk with 1 teaspoon water and a pinch of salt

 

Directions:

Whisk the yeast, and 1 cup flour into the warm milk in a small bowl.  Set aside.

 

Place butter pieces, sugar and salt in the workbowl of a food processor and pulse rapidly several times until the mixture is smooth.  Add eggs one at a time allowing each to be incorporated before adding another.  At this point add the remaining flour, cornmeal and yeast mixture.  Pulse in these ingredients until the dough is smooth.  Run the processor continuously for 15 seconds.

 

Transfer the dough to a well floured work surface and knead the dough until it becomes smooth and elastic.  Allow the dough to rest for 10 minutes before shaping into loaves or into rolls.  (The dough may also be refrigerated up to 24 hours before shaping, rising and baking.)

 

Sandwich Rolls:

Flatten the circle of  rested dough  and cut into 8 wedges.  Take each and roll out on a lightly floured work surface into a thick rope 8” long.  Make a loop knot bringing one end of the rope up through the center and tucking under the other end.

Repeat with the remaining wedges.  Place them equidistant on a prepared baking sheet, cover lightly with plastic wrap.  Allow to rise in a warm spot for 30  minutes.

 

Preheat the oven to 375 degrees.  Lightly brush the rolls with the egg wash.  Bake for 20 minutes, or until the internal temperature is 200 degrees.  Cool on a rack.