MAGIMIX Cook Expert Recipe Manual page 160

PL AITED BRIOCHE
: 20 min
P R E P T I M E C O O K I N G T I M E
M A K E S 1 L O A F P R O G R A M M E
1 sachet easy blend yeast (7g)
125ml milk
20g unsalted butter, diced
4g salt
1 Put the ingredients except the egg into the metal bowl. Start the BREAD/BRIOCHE
programme. If the ingredients are not well combined, scrape down the wall of the
bowl with a spatula* and restart the programme by pressing Auto. Place the dough
(it should be sticky) in a floured bowl. Cover with a damp cloth and set aside to
rise for 30 minutes.
2 Preheat the oven to 60 °C (50 °C fan, gas mark ¼). Place the dough on a floured
work surface, divide into 3 equal portions and roll using your fingertips to form
3 long ropes of dough. If it starts to stick, dust with flour from time to time. Lay the
ropes parallel, pinch one end to hold them together and loosely plait; pinch the
other end. Place in a buttered loaf tin; set aside to rise in the oven for 30 minutes.
3 Remove the brioche from the oven and increase the temperature to 180 °C (170 °C
fan, gas mark 4). Brush the top with the beaten egg, so it will be shiny and golden
when baked. Bake for 20 minutes. If the brioche colours too quickly, cover with
aluminium foil.
4 Cool slightly before turning out; serve warm.
318
: 20 min : 1 h
R E S T I N G T I M E
:
40g caster sugar
250g bread flour
1 egg, beaten