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Brioche Appetizer Bread

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :239


1/2 cup warm water (105? to 115?F)
2 packages Fleischmann's? Active Dry Yeast -- *see notes
3 tablespoons sugar
3/4 teaspoon salt
1/2 cup butter or margarine -- melted
3 eggs -- at room temperature
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1 egg yolk beaten with 1 tablespoon water


Measure warm water into large, warm bowl. Sprinkle in yeast, stir until dissolved. Stir in sugar, salt, butter, 3 eggs and 1 cup flour; beat until smooth. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in bulk, about 45 minutes.

Punch dough down; cover bowl tightly with plastic wrap and refrigerate for 5 to 24 hours.

Turn dough out onto lightly floured surface. Remove 1/3 cup dough; reserve. Divide remaining dough into 2 equal portions. Roll each to 36-inch rope, tapering ends. Place ropes side by side; twist loosely together; pinch ends to seal. Grease outside of 6 to 7-inch diameter oven-proof bowl. Invert bowl onto large, greased baking sheet. Wrap dough twist around bowl and cross ends. Cover; let rise in warm, draft-free place for 15 minutes.

Meanwhile, divide reserved dough into 12 equal pieces. Roll each to 9-inch rope; coil ends in opposite directions to make "S" shape; reserve.

Brush ring with egg yolk mixture. Place "S" shapes, at an angle, on ring at evenly spaced intervals. Cover; let rise in warm, draft-free place for 5 minutes.

Brush with remaining egg mixture. Bake at 350?F oven for 25 minutes or until done. Remove from pan and bowl; cool on wire rack. Cut into slices and serve with cheeses, dips or spreads.


Alternate Shapes

Swirl - Roll dough to 30-inch rope. Coil ends in opposite directions to form "S" shape. Cover; let rise in warm, draft-free place until doubled in size, about 20 minutes. With sharp knife, make 7 to 8 diagonal (1/4-inch deep) on dough. Brush with egg mixture and bake as directed. To serve, place bowls of dips or spreads in the center of each coil.

Wreath - Divide dough into 3 equal portions; roll each to 32-inch rope. Braid ropes. (braided). Place 5 to 6-inch diameter inverted oven-proof greased bowl on large, greased baking sheet; wrap braid around bowl. Pinch ends to seal. Cover; let rise in warm, draft-free place until doubled in size, about 20 minutes. Brush with egg mixture, bake and serve as directed. If desired, tie bow with colored ribbon around wreath.

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