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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Brioche Loaf

Date Added: January 27, 2013

Ingredients:

1 3/4 Teaspoons Dry Yeast or 1 cake compressed yeast
1 3/4 Cups Bread Flour (see note) (up to 8)
2 Tablespoons Bread Flour (see note) (up to 8)
3 Tablespoons Sugar
3/4 Teaspoon Salt (I used reduced sodium)
2 Unit Eggs separated
1 Unit Egg yolk ; large
1/4 Cup Water Heated To 105F
2 Tablespoons Water Heated To 105F
8 Tablespoons Butter unsalted
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Directions:

1. Add all ingredients except the butter in the order suggested by manufacturer and process on the basic bread cycle.

2. Cut the butter into tablespoon-size pices. About 10 minutes before the end of your first kneading cycle, begin adding the butter, 1 tablespoon each minute.

3. Do not rush it. Let the machine continue its process.

4. At the end of the entire cycle, let the brioche cool in the OPENED machine about 20 minutes.

5. This will keep the sides firm while the center stays moist.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Yeast, Butter, Gluten, Natural Sweeteners allergies.
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