The puggy brioche loaf
The puggy brioche loaf

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, the puggy brioche loaf. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Baking your own brioche takes a little effort but it is so worth it. Light and buttery with a pillowy interior. The leftovers are perfect for French toast.

The puggy brioche loaf is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. The puggy brioche loaf is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook the puggy brioche loaf using 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make The puggy brioche loaf:
  1. Make ready 250 g bread flour
  2. Make ready 10 g active dry yeast
  3. Prepare 1/2 tsp salt
  4. Prepare 30 g sugar
  5. Make ready 95 g salted butter
  6. Prepare 3 large eggs

With generous café sized slices, you can top with your favourite spreads, fresh fruit and toppings. This Brioche Loaf Bread Recipe turns out an enriched yeast dough that is soft and buttery with a nice tender crumb. Brioche is a rich French bread with a high butter and egg content. It has a dark, golden flaky crust and a tender crumb inside.

Steps to make The puggy brioche loaf:
  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.

Brioche can be made into a loaf or into individual rolls. Also line another small roasting tin with baking paper. Brioche Gourmet's classic and traditional light, soft and buttery brioche sliced loaf will be a family favourite. With generous cafe sized slices, you can It's interesting, sweet, and a bit spongy in texture. I felt contradictory: as though I could both eat half a loaf and yet was already sick of it.

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