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DOUGH - CORINNA’S BRIOCHE
BREAD NAME Corinna’s Brioche
SETTING Dough-Bread
PADDLE Collapsible
DELAY START No
INGREDIENTS
Milk, 80°F (27°C) ½ cup
Eggs, 2oz (60g), at room temperature 3
Unsalted butter, ½" pieces at room temperature ½ cup
Salt 1¼ teaspoons
Sugar, granulated 3 tablespoons
Bread flour 2¾ cups
Vital wheat gluten 1 tablespoon
Yeast: Active Dry 2¼ teaspoons
OPTIONAL TOPPING
Egg wash: 1 egg + 1 tablespoon water, beaten
Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan. Slightly beat the eggs and
place them in the bread pan, followed by the remaining ingredients in the order listed, except for the butter. Secure the bread pan inside the baking
chamber. Select the DOUGH BREAD setting. Press the START | PAUSE button. When the alert sounds during the ‘knead 2’ phase, open the lid of the
bread machine. While it is still kneading, add the butter to the dough one piece at a time, allowing the dough to nearly incorporate the butter before
adding the next piece. Once all the butter has been added, close the lid. When the cycle is complete, remove the bread pan from the bread machine
and cover with plastic wrap. Place the entire bread pan with dough in the refrigerator, and refrigerate overnight.
Remove the bread pan from the refrigerator and allow to sit at room temperature for 30 minutes. On a lightly floured surface, take the dough out of
the bread pan and divide the dough into 8 equal portions. Roll each portion into a ball.
Remove the collapsible paddle from the bread pan and place the 8 formed dough balls into the bread pan, 2 rows of 4 balls.
Allow the brioche dough to rise until doubled in size, approximately 1 hour. Brush the top of the risen brioche with the egg wash.
Secure the bread pan inside the baking chamber. Select the BAKE ONLY setting, modifying the baking time to 1 hour. Press the START | PAUSE
button. When the cycle is complete, use oven mitts to remove the bread pan from the bread machine. Allow the bread to cool in the bread pan for 15
minutes then transfer to a wire rack to continue cooling. Bread will slice best when allowed to cool.
TIP: Brioche makes an excellent French toast.
BBM800XL_IB_FA.indd 107 1/07/10 10:47 AM