Brioche Loaf
1 3/4 teaspoons Active dry yeast
1 3/4 cups Bread flour
2 tablespoons Bread flour
3 tablespoons Sugar
3/4 teaspoon Salt
2 Whole eggs
1 Egg yolk
1/4 cup Water
2 tablespoons Water
8 tablespoons Butter, unsalted
Add all ingredients except the butter in the order suggested by manufacturer and
process on the basic bread cycle. Cut the butter into tablespoon-size pieces.
About 10 minutes before the end of your first kneading cycle, begin adding the
butter, 1 tablespoon each minute. Do not rush it.
Let the machine continue its process. At the end of the
entire cycle, let the brioche cool in the OPENED machine about 20 minutes. This
will keep the sides firm while the center stays moist. Good for French Toast |