Brioche bread

Category: Yeast bread
Brioche bread

Ingredients

Wheat flour 1st grade 250 g
Whole grain wheat flour 250 g
Warm milk 300 ml
Fine salt 1 tsp
Sugar 40 g
Butter 38 g
Dry yeast 1 tsp
Medium sized eggs 2 pcs.
Vanillin 1 box l.
Almonds (flakes) 15 g
Cocoa powder 2.5 tbsp. l.

Cooking method

  • Bread maker "Panasonic" SD 255
  • The size- L
  • Crust - bright
  • Baking in the oven, in the form.
  • The kneading was carried out in a bread maker in the "dough" mode.
  • Brioche bread
  • Brioche bread


Nat_ka
I thought it was rye
Axioma
Quote: Nat_ka

I thought it was rye
Nat_ka ... This is obviously my camera distorting the color gamut.
The smell of vanillin, the color "candy", soft like a cake, a gingerbread man - ideal when kneading. Outrageously delicious bread!
Most likely he is chocolate
Myshanya
Please tell me why there is so much yeast - as many as 3 tablespoons ....? And on what mode did you bake bread in a bread maker? I have already set - on the "sweet bread" mode ...
Myshanya
I finished this bread yesterday. It turned out to be tall, fluffy, very soft, not crumbling. Instead of almonds, I put 20 g of peanuts roasted and chopped in a mortar. But the taste, it seemed to me, is not enough sugar - it turned out to be very neutral. I went well with condensed milk, it smells like nuts. I think it will go well with any sweet spread - with jam, honey, condensed milk ... It seems to me that sugar can be safely increased to 100 g, at least increased. And cocoa, too, for a spoon or two. Well, I am such a sweet tooth ...... And thanks for the recipe, I will still experiment with it.
Svetla
AXIOMA ! Good evening!

I was going to repeat your unusual Brioche for a long time. The union of cocoa and vanilla is SOMETHING !!!
Excellent, very fragrant and exciting Bread !!!

Brioche bread
Brioche bread
I will try to master your tempting recipes further !!!
Mila007
SVETLA , you have a wonderful loaf!
AXIOMA will be stunned by your message! He deserves such wonderful students as you!
Axioma
Quote: SVETLA


AXIOMA ! Good evening!
I was going to repeat your unusual Brioche for a long time. The union of cocoa and vanilla is SOMETHING !!! Excellent, very fragrant and exciting Bread !!! ...
... I will try to master your tempting recipes further !!!

SVETLA!
Good health to you!

These are the comments I love the most!

I look at your bread - it is beautiful!
Full picture of LIFE !!!
Stormy applause! THANK YOU! : flowers: Keep it up!

Quote: Mila007

SVETLA , you have a wonderful loaf!
AXIOMA will be stunned by your message! He deserves such wonderful students as you!

Mila007 !

Can there be any doubts !?
That's so beautiful!
Storm of emotions!
MariV
Doubts - they always happen ...
AXIOMA why is your bread called "brioche"?
.... "Brioche is a small bun, consisting of several balls of the most delicate butter dough. The name of the brioche is due to the name of the creator - the French pastry chef Brio-Sha. The next day, squeezed into a shape that was too tight for him, it rose unusually quickly and not in the form of a dome, but a row of small balls, the number of which was determined by the incisions of the dough. The dough of the brioches was soft, airy. rich, sweet, they were served with tea.
Brioche buns gained worldwide popularity thanks to the sincere love that the famous French artist Edouard Manet had for them. In his still lifes and genre scenes, Manet often paid attention to these delicious babies. At the musical evenings hosted by Manet's wife, the brioche always dominated the tea table. In the best bourgeois tradition, the brioche was decorated with a live rose and served with marmalade or a scoop of popsicles.
The duration of the preparation of brioches gradually led either to a simplification of the technology (and hence to a change in taste), or to the rejection of too troublesome activities. Nowadays, brioches are often referred to as a semi-sweet bread or bun made of three to four small balls joined together. Such bread products have nothing to do with real brioches.
"If they don't have bread, let them eat cakes!" - Russian translation of the legendary French phrase: “Qu’ils mangent de la brioche”, lit. "Let them eat brioches"
Axioma
MariV, Hello!

For your assessment of bread named brioche, I present bread baked with coarse flour (instead of whole grain!):

Brioche bread

Brioche bread Brioche bread Brioche bread

I reduced the yeast by 2 times; in the section, you can see almond chips.

MariV , try to bake a similar bread and you will want to bake it again and again, share your impressions on the forum and with your friends!
MariV
Thanks for the advice - bake some bread! I bake, imagine, and from whole grain, and from coarse, and from rye flour. And I grow my leaven, but I just grew it on a cucumber brine. If you are interested, go to your profile, maybe you will see!
14anna08
Hello, I made your bread, but there were no nuts, but it was interesting, the bread went up sooooo even from half of the yeast (I have pressed 11 grams), so it stuck to the glass, so the view is not very neat like yours.
only for some reason the pores are so different at the top, wide, below, small, oh, I should know ...
I brought it to my son for testing, he said - with chocolate or what?
and another question, and vanillin is that much? Is it usually used on the tip of a knife or is it vanilla stitches ?, I added vanilla sugar, it doesn't feel, maybe more is needed.
Brioche bread
Brioche bread
Brioche bread
Brioche bread
thanks for the recipe
Axioma
14anna08!
If there is no mistake with the amount of vanillin (namely vanillin, not vanilla sugar), is there something wrong with the yeast, at the heart of the recipe?
An obvious mistake!
I'm sorry and I ask you to forgive me (if possible?) of all forum visitors! ..

MUST BE: 1 h. l. dry instant yeast or 9 grams of fresh.

I ASK the Administrator (or moderator) to help fix this irreparable error.
Well, how could I? ..

Fixed! // Baker
14anna08
Thank you, today I will look for vanillin, and almonds.
In general, I always admire and admire your pastries !!!
(even in the best cases, my roof goes in waves - and I really want to have a tight and strong one!)
Crochet
AXIOMA
A 1 tsp. yeast is not enough, no? How long did you put your bread before baking? After contemplating your brioche, it is impossible to pass by / remain indifferent, you want to bake the same bun, and urgently !!!
Axioma
Quote: Krosh


AXIOMA
A 1 h. l. yeast is not enough, no? How long did you put your bread before baking? After contemplating your brioche, it is impossible to pass by / remain indifferent, you want to bake the same bun, and urgently !!!

Dear Crochet!

THANK YOU SO MUCH!
After your words, I really wanted a holiday! And at the same time check the amount of yeast:

Brioche bread

The baking was done this morning. I was satisfied ...

Brioche bread

It was pleasant to remember the excellent taste and "candy" aroma.

For 14anna08.
The vanillin in this bread is like this:

Brioche bread

and vanilla sugar looks like this:

Brioche bread
kolenko
AXIOMA! What regime was used for Panas? About the size and crust - it's clear.
Axioma
Quote: kolenko

AXIOMA! What regime was used for Panas? About the size and crust - it's clear.

kolenko!

50% Whole Grain Flour prompts you to select a whole grain setting. In Panasonic SD 255, this is program no. 2- "Dietary"
It will not be a gross mistake to select the "Main" mode.

Brioche bread

Recipe Source: 🔗
Axioma
Quote: Krosh

AXIOMA
... How long did you stir your bread before baking? ...

Crochet! I can’t indicate the time of proofing, I don’t remember. I swear!
It was so long ago, and I have not preserved detailed notes. I'm sorry.
Moreover, baking brioches in the oven was then one of my first attempts ...

In HP Panasonic SD 255, such bread is baked not worse:

Brioche bread

Mode "Main", the size " L ":

Brioche bread Brioche bread Brioche bread

Is not it? Agree.
Axioma
: pardon: Good day to everyone who looked into this topic!

After Brioche bread

Dream, not bread!

Brioche bread

Sweet pastries to you!
Nat_ka
In the heat of the heat, he rested on the lid and looked askance, but the view is very worthy:
Brioche bread

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