The puggy brioche loaf
The puggy brioche loaf

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, the puggy brioche loaf. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

The puggy brioche loaf is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. The puggy brioche loaf is something that I’ve loved my entire life. They’re fine and they look wonderful.

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.

To begin with this particular recipe, we must 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. Get 250 g bread flour
  2. Prepare 10 g active dry yeast
  3. Prepare 1/2 tsp salt
  4. Take 30 g sugar
  5. Get 95 g salted butter
  6. Get 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.

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 ( 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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