The puggy brioche loaf
The puggy brioche loaf

Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, the puggy brioche loaf. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Brioche is a classic French yeasted bread known for it's high egg and butter content. The amount of butter and eggs lends to it's pale yellow Homemade Brioche Loaf. There is something magical about brioche.

The puggy brioche loaf is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. The puggy brioche loaf is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have 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. Get 10 g active dry yeast
  3. Make ready 1/2 tsp salt
  4. Get 30 g sugar
  5. Get 95 g salted butter
  6. Take 3 large eggs

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. Today we use the dough to make a brioche loaf also know as brioche pain de mie in French using a Pullman loaf pan. Here is another beautiful yellow brioche recipe for bread lover. Made double batch this time so I can enjoy as much as I want.

Instructions 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 ( briós ) Nanterre igazi francia klasszikus! A Nanterre a brioche formájára utal a névét egy Párizs melletti helyről kapta. Jellemző rá az apró tészta golyókból összerakott forma amit végül hosszúkás kenyérformában kelesztenek és sütnek. Also line another small roasting tin with baking paper. I love brioche so much, and whenever I bake these, I make the Brioche dough double so it will be enough for the weekend.

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