MAGIMIX Ma Cuisine C 3200 User Manual page 54

PLAITED BRIOCHE
PREPARATION :
1
BRIOCHE LOAF
2 cups white bread flour
cup milk
/
2
3
1 oz unsalted butter
1.4 oz powdered sugar
01 Warm half of the milk up to 100°F and dissolve the yeast. Wait for 5-10
minutes until the solution starts to foam at the top.
02 Put the flour, salt, sugar, butter, remaining milk (cold) and the yeast liquid in
the bowl fitted with the dough blade.
03 Process for 1 minute. If necessary, scrape the bowl walls with the spatula and
process for a few more seconds.
04 Remove the dough blade from the bowl. With floured hands, transfer the
dough to a large lightly floured sprayed bowl using the spatula. Cover with
plastic wrap or a damp cloth and leave to rest for approximately 1 hour. After
the first 30 minutes, gently pat down the dough, and fold 4 sides to the middle,
and turn it over. Leave it approximately 30 more minutes to rise.
05 The dough is now ready to be plaited. Divide it into 3 equal parts
these parts into thin sausage shapes of equal size on a floured worktop
and plait them together
pan D
06 Prove* in a very low oven for 30 minutes.
07 Remove the pan from the oven and turn the oven up to 355°F.
08 Brush the brioche with beaten egg.
09 Bake for approx. 20 minutes. If the top starts to brown, cover it with a piece
of aluminium foil.
10 Allow to cool before removing from pan.
A
52
20
min RESTING :
EQUIPMENT : 1 rectangular loaf pan
C
.
B
1
hr
2 / tsp instant dry yeast*
1
4
tsp salt
/
1
3
1 beaten egg (for brushing)
. Carefully transfer to a buttered and floured loaf
C
20
BAKING : min
ACCESSORY :
A
D
shape
B