A basic bread that’s nowhere near as richand buttery as brioche, but will do if you’re trying to cut backon fat and cholesterol.
Recipe: Lean Brioche Substitute
1 (1/4-ounce) package active dry yeastor 2 1/2 teaspoons 1/2 cup warm water 2 1/2 cups all-purpose flour 1/4 cup powdered milk 2 tablespoons granulated sugar 1 tablespoon butter, softened 1/2 teaspoon salt 2 large eggs 1/2 cup vegetable oil
Dissolve yeast in warm water (105°Fto 115°F / 40°C to 45°C).
In a large bowl, combine flour, powderedmilk, sugar, butter and salt. Make a well in the center and addeggs and oil; mix well. Stir in yeast mixture and mix until adough forms. Sprinkle flour on a work surface and knead doughfor a couple minutes, or until soft and elastic. Place in a lightlygreased bowl, turning once to coat and cover with a towel. Allowto rise in a warm place until doubled in size, about 1 hour.
Grease a 9 x 5-inch loaf pan.
Punch dough down and knead for 1 minute.Flatten into a 12-inch long rectangle and roll up firmly. Placein prepared loaf pan and allow to rise in a warm place untildoubled in size, about 1 hour.
Meanwhile preheat oven to 350°F (175°C).
Brush top with a mixture of egg whiteand water, if desired.
Bake 25 to 30 minutes, or until top isgolden brown.
Makes 1 loaf.
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