Preparation: 15 min
Resting: 1h30
Cooking: 20 min
Bread
Dissolve the yeast in the water. Put aside for 1 min.
In the bowl fitted with the main blade, pour the salt, flour,
water and yeast.
Put the machine on and switch off as soon as the dough
forms a ball (max 1 minute).
Put the dough in a floured bowl. Cover it with a cloth. Let
it rise for 2 hours.
Remove the dough out of the bowl and spread the dough
on a floured surface.
Fold the 4 corners into the centre and flip over.
Cover it with a cloth. Let it rise for 1 hour.
20 minutes before the end of the rising, fill a deep oven
proof dish with water. Preaheat the oven to 220°C /
425°F (gas mark 5).
Before baking, make deep cuts in the shape of a cross on
top of the bread with a sharp knife.
Bake the bread for 30 min with the dish filled with water
in the bottom of the oven.
To check the cooking, flip the bread and tap the bottom, it
should sound hollow.
Tip: do not put the yeast and salt in direct contact.
Ingredients
For the dough
• 250g flour
• 160ml water
• 12g fresh yeast*
• 5g salt
Plaited brioche
Dissolve the yeast in the milk. Set aside.
In the main bowl fitted with the main blade, put the flour,
salt, sugar and butter.
Switch the machine on and slowly add the milk and the
yeast via the feed tube and switch off as soon as the dough
forms a ball (max 1 minute).
Put the dough in a floured bowl. Cover it with a cloth. Let
it rise for 30 min.
The dough is now ready to be worked. Divide it into 3
equal parts.
Shape 3 long loaves and plait. Place it in a greased and
floured loaf pan.
Leave to rise in the oven at 60°C / 140°F for 30 min.
Remove from the oven. Preheat the oven to 180°C / 355°F.
Break an egg and brush the brioche with the egg so that it
is well browned.
Bake the brioche for about 20 min. If the brioche browns
too much, cover with a sheet of aluminium foil on top.
Allow to cool before serving.
Preparation: 20 min +
Resting: 1 hour
Cooking: 20 min
Equipment: large
lidded
bowl, brioche mould or
loaf tin
Ingredients
(1 bread)
• 250g ( 8 oz) plain flour
• 40g (1 oz) sugar
• 7g ( 1 oz) dry yeast
• 20g butter
• 125ml ( 4 fl oz) milk
• 1 pinch of salt
• 1 egg
BASIC PREPARATIONS
24
To Next Page
Loading...
Need help?
General
