AlliterationÂ Baby!!Â Say that five times fast.Â Heck, just say it five times…
Anyhoo, here’s this week’s recipe, coming to us from Ms. Gloria Piantek of West Lafayette, IN.Â She was one of the finalists in the “National Festival of Breads” baking competition held in Idaho last weekend.
Recipe after the jump.
BACON ONION BABY BRIOCHE
Â½ cup skim milk
1 tablespoon fresh lemon juice
Â¼ cup warm water (100 to 110 degrees Fahrenheit)
1 teaspoon granulated sugar
1 package active dry yeast
Â½ tablespoon dry minced onion
1 large egg
5 tablespoons butter, softened
1 tablespoon granulated sugar
1 teaspoon baking powder
Â½ teaspoon salt
3 cups King Arthur unbleached all-purpose flour, divided
Â½ cup fully cooked real bacon bits 1Â½ oz. hot pepper Monterey Jack cheese (block; not shredded)
1 large egg, beaten
1 tablespoon water
2 to 3 tablespoons finely crushed French Fried Onions
In measuring cup, combine milk and lemon juice; set aside. In small bowl, combine warm water and sugar; stir in yeast and set aside 5 to 10 minutes.
In mixing bowl, add milk mixture, yeast mixture, onion, egg, butter, sugar, baking powder, salt, and 1Â½ cups flour; beat 2 minutes on medium speed. Add bacon. Gradually add enough of the remaining flour to make soft dough. Beat 3 minutes on medium speed. Using dough hook, knead dough 4 minutes or until dough forms a smooth ball.
Grease 12 brioche or muffin cups. Cut cheese into 12 (1/8 oz. each) cubes. Divide dough into 12 equal balls; remove 1 teaspoon dough from each ball, forming 12 small balls. Place one large ball of dough into each cup. With finger, make a deep indentation in center. Place cheese cube inside indentation. Place small ball in the indentation, lightly seal edges with fingertips.
Cover; let rise in warm place until double, about 45 minutes. In small bowl, beat together egg and water; brush on brioches. Lightly sprinkle with crushed onion crumbs.
Bake in preheated 350 degrees Fahrenheit oven 20 to 25 minutes or until golden brown. Remove from baking pans after 3 to 5 minutes. Serve warm with soft butter.
Makes 12 brioches.
Originally posted 2009-06-30 12:30:54.
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