The puggy brioche loaf
The puggy brioche loaf

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, the puggy brioche loaf. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

There is something magical about brioche. The combination of butter, eggs, and flour come together to create a soft, fluffy, and flavorful bread that is perfect for both sweet and savory applications. This Brioche Loaf Bread Recipe turns out an enriched yeast dough that is soft and buttery with a nice tender crumb. Brioche is a rich French bread with a high butter and egg content.

The puggy brioche loaf is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. The puggy brioche loaf is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can have the puggy brioche loaf using 6 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make The puggy brioche loaf:
  1. Prepare 250 g bread flour
  2. Get 10 g active dry yeast
  3. Get 1/2 tsp salt
  4. Take 30 g sugar
  5. Prepare 95 g salted butter
  6. Prepare 3 large eggs

The versatility of brioche bread is endless: you can make beautiful sandwiches, fluffy bread pudding, the ultimate French toast- the flavor is light and buttery. Three shaping techniques for your brioche loaf are also included here. Professional recipe vs my brioche recipe. When the dough is nice and chilled, it can be divided and shaped.

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.

Professional recipe vs my brioche recipe. When the dough is nice and chilled, it can be divided and shaped. You can either bake them in a loaf pan, or. Baking your own brioche takes a little effort but it is so worth it. Light and buttery with a pillowy interior.

So that is going to wrap this up for this special food the puggy brioche loaf recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!