Main Ingredients:
High-gluten flour: 250g; Instant dry yeast: 3g; Granulated sugar: 30g; Salt: 2g; Egg liquid: 115g; Milk: 50g.
Additional Ingredients:
Butter: 75g.
Flavor: Milky; Technique: Baking; Time: Several hours; Difficulty: Easy.
Detailed Steps for Making Brioche Bread
Prepare the ingredients.
Put 40g of butter and all bread ingredients into the bread machine, use the kneading menu to knead the dough for 10 minutes.
Then add the remaining 35g of butter and knead for another 20 minutes.
Check the dough after kneading.
Shape the dough and place it in the bread machine, use the fermentation menu for a 30-minute fermentation.
After 30 minutes, the dough should double in size.
Deflate the fermented dough, divide it into 6 equal parts, shape them into rounds, cover with plastic wrap, and let them rest for 10 minutes.
After resting, shape the dough into rounds again, place them in a toast mold, and let them ferment a second time in the oven.
Let the bread ferment in the mold until it is 8-9 full.
Bake in a preheated oven at 150 degrees Celsius (top heat) and 165 degrees Celsius (bottom heat) for 45 minutes.
Remove from the oven when done baking.
Brush the surface with a layer of butter.
Immediately remove from the mold.
Finished product.
Great texture inside.
Internal structure.
