Briochebreads 1 1/3 cup milk 5 tablespoon butter 2 1/2 eggs 1/4 cup sugar 2 teaspoon salt 4 cup bread flour 2 1/2 teaspoon yeast Recipe by: Donna German - The Bread Machine Cookbook Divide dough into 16 large balls and an equal number of small balls. Place large balls of dough into muffin tins; press down in the center of each one to form an indentation into which you place the small ball of dough. Leat rise for about 40 minutes. Brush tops with a mixture of 1 beaten egg and 1 Tbs, sugar; bake in a preheated 375F oven for 15 - 20 minutes. |
