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Parmesan Cheddar Brioche

 
One serving costs about $0.49

$0.49 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,lacto ovo vegetarian side dish
spoonacular Score:30%

Spoonacular Score: 30%

 

Parmesan Cheddar Brioche might be just the bread you are searching for. One serving contains 229 calories, 11g of protein, and 12g of fat. This recipe serves 12 and costs 49 cents per serving. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up sugar, butter, flour, and a few other things to make it today. It is a good option if you're following a vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 32%. This score is rather bad. Try Garlic Parmesan Brioche Buns, Kobe & Smokey Cheddar Burger with Beer & Hoisin Caramelized Onions on a Brioche Bun, and Poached Eggs and Parmesan Cheese Over Toasted Brioche with Pistou for similar recipes.

Ingredients

Servings:
0.25 oz
0.25 oz dry active yeast
dry active yeast
4 Tbsps
4 Tbsps butter
butter
3 cups
3 cups eggs
eggs
2 cups
2 cups flour
flour
0.5 lb
0.5 lb half n half
half n half
0.25 cups
0.25 cups milk
milk
3 Tbsps
3 Tbsps milk
milk
0.25 tsps
0.25 tsps salt
salt
1 tsp
1 tsp sugar
sugar
0.25 oz dry active yeast
0.25 oz
dry active yeast
4 Tbsps butter
4 Tbsps
butter
3 cups eggs
3 cups
eggs
2 cups flour
2 cups
flour
0.5 lb half n half
0.5 lb
half n half
0.25 cups milk
0.25 cups
milk
3 Tbsps milk
3 Tbsps
milk
0.25 tsps salt
0.25 tsps
salt
1 tsp sugar
1 tsp
sugar

Equipment

plastic wrap
plastic wrap
muffin tray
muffin tray
pie form
pie form
spatula
spatula
knife
knife
whisk
whisk
bowl
bowl
oven
oven
plastic wrap
plastic wrap
muffin tray
muffin tray
pie form
pie form
spatula
spatula
knife
knife
whisk
whisk
bowl
bowl
oven
oven


Instructions

  1. Special equipment: a standing mixer with whisk and dough-hook attachments.
  2. Starter: Stir together sugar and milk in a small bowl. Sprinkle yeast over mix and let stand until foamy, 10 minutes. Stir flour into yeast, forming a soft dough and cut a deep X across the top. Let starter rise, covered with plastic wrap, at room temperature, 1 hour.
  3. Dough: Combine salt, sugar, and hot milk in a small bowl and stir until salt and sugar are dissolved. Fit mixer with whisk attachment, and then beat 2 eggs at medium-low speed until fluffy. Add sugar mixture and beat until combined well. With motor running, add in order, beating after each addition:
  4. Cup flour
  5. Remaining egg,
  6. Cup flour,
  7. About one fourth of butter,
  8. And remaining 1/2 cup flour.
  9. Beat mixture 1 minute.
  10. Remove bowl from mixer and fit mixer with dough hook attachment. Spread starter onto dough with a rubber spatula and return bowl to mixer. Beat dough at medium-high speed 6 minutes, or until dough is smooth and elastic. Add remaining butter, cubed and grated cheeses and beat 1 minute, or until butter and cheeses are incorporated.
  11. Lightly butter a large bowl and scrape dough into that bowl with a rubber spatula. Lightly dust dough with flour to prevent crust forming. Cover with plastic wrap and let rise at room temperature until more than doubled in bulk, 2 to 3 hours.
  12. Punch the dough down and lightly dust with flour. Cover, again, with plastic wrap and CHILL dough, punching down after the first hour, at least 12 hours.
  13. Place a pie pan on bottom shelf of oven. Butter muffin tins generously. Take a small lump of dough, dust wit ha little flour and roll in your hands into a ball. Place in muffin tin, dough should come just above rim of muffin tin. Repeat until tins are filled. Dock each top with a sharp knife. Cover pan with linen towel and let brioches rise at least 1/2 hour. They will plump up nicely.
  14. Preheat oven to 425 F for at least 15 minutes. *Remember, your pie pan is on the bottom shelf preheating with the oven.
  15. Place the muffin tins on middle shelf of oven and splash about 1/2 cup water into the pie pan on the bottom shelf. This will create steam in the oven to help rise the brioches. Bake at 425 F for 15 20 minutes or until brioches are golden brown. Remove to wire racks, let cool completely.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.49
Ingredient
¼ ounces dry active yeast
4 tablespoons butter
3 cups eggs
2 cups flour
½ pounds half n half
¼ cups milk
3 tablespoons milk
Price
$0.27
$0.48
$3.98
$0.33
$0.62
$0.08
$0.06
$5.82

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
229 Calories
10g Protein
12g Total Fat
18g Carbs
4% Health Score
Limit These
Calories
229
11%

Fat
12g
19%

  Saturated Fat
5g
37%

Carbohydrates
18g
6%

  Sugar
1g
1%

Cholesterol
243mg
81%

Sodium
180mg
8%

Get Enough Of These
Protein
10g
22%

Selenium
26µg
38%

Vitamin B2
0.45mg
26%

Folate
81µg
20%

Vitamin B1
0.26mg
18%

Phosphorus
173mg
17%

Vitamin B5
1mg
12%

Iron
2mg
11%

Vitamin B12
0.65µg
11%

Vitamin A
525IU
11%

Vitamin D
1µg
10%

Manganese
0.16mg
8%

Vitamin B3
1mg
8%

Zinc
1mg
7%

Calcium
68mg
7%

Vitamin B6
0.13mg
7%

Vitamin E
0.83mg
6%

Potassium
149mg
4%

Copper
0.08mg
4%

Magnesium
15mg
4%

Fiber
0.72g
3%

covered percent of daily need

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