Brioche - Cuisinart CSO-300 Instruction And Recipe Booklet

serving: per
serving. before rack a on cool fully
190°F. read should temperature
end the at browned well and shiny
350°F at Bread to set then and oven
and oven from Remove proof.
oven. in pan put position, rack
and loaf a into dough shape
minutes.
at rest let chilling, After hours.
plastic with cover bowl, mixing
break not should pulled when
is Dough it! rush not do – minutes
kneading The sticky. too getting
additional Add added. been has
medium to speed Increase incorporated.
information Nutritional
to allow and pan the from bread
internal the and cycle, baking
be should Bread bake. to minutes
to Return wash. egg with brush
to minutes 25 for 100°F at Steam
lower the in rack the With pan. the
Gently pan. loaf 9-inch a butter Generously
30 additional an for temperature
3½ for refrigerator the in rest to
clean a in put and ball a into dough
easily.
and elastic, and smooth is it when
20 to 15 about take should
is dough if time, a at teaspoon
butter the all until kneading continue
fully is preceding the until
17
more adding not
and speed low/medium-low
the replace
is dough the
the down scrape
10 about for
point. this at
lumps. any without
mixture. flour
not eggs,
speed medium-low
yeast Once combine.
a of bowl
milk. warm the
together) whisked
Remove 6.
refrigerator
the of
30 for
lightly
to Set
in it put
divided
5.
room
allow and
Form 4.
apart
done
toast. French
process
or breakfast, for
1 flour,
results final the
and
butter
cube, by cube butter, cold the
a on mixing Start hook.
then and paddle, the and bowl the
that sure be to needed as paddle
to mixer the Stop well. develop
mix to this Allow glue-like. and sticky
medium/medium-high a to speed
homogenous completely is
the by absorbed been has bit previous
the add gradually very then and
a on Mix flour/sugar. the
to Mix attachment. paddle
the in sugar of tablespoons 2 remaining
foamy. is mixture until or
in sugar of teaspoon and yeast the
water tablespoon 1 and
in (store cubed and cold butter,
beaten
(105–110°F) milk whole
sugar, granulated tablespoons
yeast
minutes 45 hours 5 Time: Total
making for used when decadent
jam with spread and toasted when
but prepare, to TLC some takes

Brioche

add Gradually salt. the add
dough the with paddle
of sides the down Scrape 3.
smooth. and well-mixed
the and bowl the of sides
to gluten allow to minutes
very be will dough The
the raise to need may You
dough until mix to Continue
the until more adding
combined, completely until
to mixture add proofed, has
the with fitted mixer stand
the and flour the Put 2.
minutes, 10 to 5 stand Let
dissolve bowl, small a In 1.
egg large (1 wash egg
use) to ready until
unsalted tablespoons 6
salt kosher teaspoon ½
lightly eggs, large 2
flour bread cups ⁄ 1
3
1
warm tablespoons 2
2 plus teaspoon 1
dry active teaspoons 1¼
servings) 8 (about loaf 1 Makes
minutes 55 Time: Active
more even made and sliced
Perfect it. worth well are
bread this buttery, and Soft