∙ 36 ∙
Brioche
loaf
Ingredients:
1/2 cup + 1 tbsp
61/2 tbsp
3
11/2 tbsp
1 tbsp
3/4 tsp
3 cups
11/4 tsp
1/4 cup + 2 tbsp
5 tbsp
2
1 Tbsp
4 tsp
1 tsp
2 cups + 1 tbsp
1 tsp
whole milk, room temperature (70°F)
unsalted butter, softened, divided
large eggs, room temperature, lightly beaten
nonfat dry milk powder
sugar
kosher salt
unbleached all-purpose flour
active dry yeast
Directions:
1.
Place all the ingredients, in the order listed, into the Bread Pan fitted with the Kneading Blade.
Click the Bread Pan in place in the Bread Maker.
2.
Plug in the Bread Maker. Press the MENU button to select
Sweet
, COLOR:
Medium
,
LOAF SIZE:
1 lb. or 1.5 lb
. Press
START/STOP
to begin the bread-making process.
3.
At 8-10 minutes into the knead cycle, check the dough. It should feel tacky but not cling to your
fingers. If it feels dry or hard, add water, 1 tsp at a time; if very sticky, add flour 1 tbsp at a time.
4.
When 10 beeps sound the end of the second rise check the dough. If doubled in size, press a
finger into the dough near a corner. If it springs back, it needs more rising. Check again in
15-20 minutes. If the indentation holds and more than 15 minutes remain until baking starts,
gently pull the dough away from the sides of the pan to deflate it by a third.
5.
When the Bread Maker cycle is complete, remove the Bread Pan from the machine.
Transfer the bread to a wire rack to cool completely before slicing. Unplug Bread Maker.
1 lb
1.5 lb
Chef Tip!
Cut the butter into 1/2-inch pieces
to help it incorporate more easily.
Cut Loaf crosswise for square slices
that make heavenly French toast.
