Breville the Custom Loaf BBM800XL Manuel D'instructions page 75

DOUGH – CORINNA'S BRIOCHE
BREAD NAME
SETTING
PADDLE
DELAY START
INGREDIENTS
Egg, 2oz (60g), at room temperature, beaten
Milk 80°F (27°C)
Salt
Sugar, granulated
Bread flour
Vital wheat gluten
Yeast: Active Dry
Unsalted butter, ½" pieces at room temperature
OPTIONAL TOPPING
Egg wash: 1 egg + 1 tablespoon water, beaten
Ensure the collapsible paddle is securely attached and in the upright position
before adding ingredients to the bread pan. Slightly beat the eggs and place
them in the bread pan, followed by the remaining ingredients in the order
Corinna's Brioche
listed, except for the butter. Secure the bread pan inside the baking chamber.
Dough-Bread
Select the DOUGH BREAD setting. Press the START | PAUSE button.
When the alert sounds during the 'knead 2' phase, open the lid of the bread
Collapsible
machine. While it is still kneading, add the butter to the dough one piece at
No
a time, allowing the dough to nearly incorporate the butter before adding the
next piece. Once all the butter has been added, close the lid. When the cycle
is complete, remove the bread pan from the bread machine and cover with
3
plastic wrap. Place the entire bread pan with dough in the refrigerator and
refrigerate overnight.
½ cup
1 ¼ teaspoons
Remove the bread pan from the refrigerator and allow to sit at room
temperature for 30 minutes. On a lightly floured surface, take the dough out
3 tablespoons
of the bread pan and divide the dough into 8 equal portions. Roll each portion
2 ¾ cups
into a smooth ball.
1 tablespoon
Remove the collapsible paddle from the bread pan and place the 8 formed
2 ¼ teaspoons
dough balls into the bread pan, 2 rows of 4 balls.
½ cup
Allow the brioche dough to rise until doubled in size, approximately 1 hour.
Brush the top of the risen brioche with the egg wash.
Secure the bread pan inside the baking chamber. Select the BAKE ONLY
setting, modifying the baking time to 1 hour. Press the START | PAUSE button.
When the cycle is complete, use oven mitts to remove the bread pan from the
bread machine. Allow the bread to cool in the bread pan for 15 minutes then
transfer to a wire rack to continue cooling. Bread will slice best when allowed
to cool.
Brioche makes an excellent French toast.
TIP
EN
75