How to Cook Tasty The puggy brioche loaf

The puggy brioche loaf. There is something magical about brioche. The combination of butter, eggs, and flour come together to create a soft, fluffy, and flavorful bread that is perfect for both sweet and savory applications. This Brioche Loaf Bread Recipe turns out an enriched yeast dough that is soft and buttery with a nice tender crumb.

Brioche can be made into a loaf or into individual rolls. BRIOCHE LOAF RECIPE - BRIOCHE PAIN DE MIE The French brioche is a classic yeast bread that's rich with butter and eggs, perhaps a cake-like bread. Learn how to make a brioche loaf with this easy recipe, method, and baking schedule. You can cook The puggy brioche loaf using 6 ingredients and 7 steps. Here is how you cook it.

Ingredients of The puggy brioche loaf

1. Prepare 250 g of bread flour.
2. You need 10 g of active dry yeast.
3. You need 1/2 tsp of salt.
4. It's 30 g of sugar.
5. Prepare 95 g of salted butter.
6. You need 3 of large eggs.

It's the same recipe, just shaped into a loaf. The versatility of brioche bread is endless: you can make beautiful sandwiches, fluffy bread pudding, the ultimate French toast- the flavor is light and buttery. I love to cut this Brioche Loaf into slices, toast them and then eat with some butter and a sprinkling of sugar, accompanied by. Some Lazy Man's Brioche I made this week.

The puggy brioche loaf instructions

1. Mix flour, yeast, sugar, salt in bread machine. Mix dry ingredient well.
2. Add egg one at a time. Knead around 10 min until smooth dough is formed..
3. Add cold butter in small pieces portionwise. Knead for another 20 minutes. Check if the dough can stretch to thin film..
4. Transfer the dough into a bowl. Cover with plastic wrap, 1st proof at around 20C for 1 hr..
5. Knock air out from the dough. Knead well and do 2nd proof in the fridge overnight.
6. Take the chill dough, knead well and cut into 3 portions. Roll the dough by hand in circular motion. Line 3 doughs in the baking mold.
7. Proof at room temperature for 1 hr. Bake at 170C for 25 minutes..

My biggest takeaway, baking-wise, from the Kneading Conference West this year is that I've been baking with too strong flour. I almost always use bread flour, and generally try to bake with the highest protein flour I can find. Well worth the effort, this rich and buttery French egg bread is heavenly. Beat egg with milk; brush evenly over loaves. Also line another small roasting tin with baking paper.

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