Pierre Hermé's Nanterre Brioche (Philips HD 9020 Bread Maker)

[The original recipe.]

Pierre Hermé's Nanterre Brioche (Philips HD 9020 Bread Maker)

Category: Special bread

Kitchen: french

Ingredients
premium flour	500 g
dry yeast	7 g
water	160 g
eggs	6
butter	300 g
sugar	50 g
salt	8 g

Cooking method

• The original recipe.
• (from the book "The Big Book of Culinary Arts", spread pp. 520-521)
• To prepare 1.3 kg dough:
• 500 g strong white flour
• 12.5 g fresh yeast or 7 g dry
• 50 g granulated sugar
• 7 eggs
• 2 half teaspoons of salt
• 400 g unsalted butter, room temperature
• 1. Pour flour into an electric mixer with a dough attachment. Add chopped fresh or instant dry yeast and sugar. Beat on medium speed, then add 4 eggs. Beat again, then add 3 more eggs one at a time, making sure that each is completely mixed with the dough.
• 2. As soon as the dough begins to lag behind the walls, add salt and butter, cut into pieces. The dough is ready when there are no marks on the walls.
• 3. Transfer the dough to a large bowl. Cover with cling film and let stand at room temperature for 2-3 hours, until it doubles. The raised dough should be very sticky.
• 4. Remove the dough from the bowl and place on a lightly floured surface.
• 5. Knead the dough with your fist. This will release air from it and return it to its original size. Put back in a bowl and cover with cling film. Place in refrigerator and let stand for 1 1/4 hours.
• 6. Squeeze the dough to check that it has risen again. Transfer to a work surface and wrinkle to release air. The brioche dough is now ready for shaping and baking.
• Nanterre brioche from the same place (from page 524). It takes shape in a rather peculiar way. The brioche dough balls are placed in a rectangular bread pan. Then each ball is cut with scissors. When baked, this brioche opens up beautifully.
• How I baked.
• To be honest, the lack of water in the recipe confused me. I just couldn't believe it would work. So much muffin! In the role of liquid - eggs, unmelted butter, which could slow down the yeast. And there was a lot of salt. The book "We Bake Bread and Buns" by Alla Pochinyuk helped, there is a recipe for brioche buns with dough (p. 242). Everything is the same, but the yeast is given time to develop in 1/2 stack. milk. I replaced the milk with water. The hardest part was adapting the recipe for my bread machine. I changed the proportions to get a loaf of about 1100 g. It worked the first time, then I repeated it successfully again and decided to post the recipe on the website.
• So.
• 1. Mix about a quarter of the flour with yeast and water and place the dough in a warm place (approx. 15-20 minutes). (I started the dough manually, but you can, probably, on the program №9 "dough").
• 2. When the dough is ready and bubbly, knead the dough with the remaining flour, eggs, sugar, salt and chopped butter.
• 3. Proofing cycle according to program No. 1 "basic white bread". Choice - golden crust, 1000 g loaf.
• 4. At the end of the proofing, before baking, cut the top of the bread with scissors.
• Result.
• 
• 
• Sliced ​​the cold bread.

The dish is designed for

1 loaf 1100 g

Time for preparing:

about 3 hours

Cooking program:

basic white bread

Note

For some reason, it seems that such a dough will make luxurious cakes! I will definitely try it for Easter.

I have a "dark" crust because this is a feature of my HP (for a large loaf, you need to choose such a crust, otherwise the top will be too pale). But you choose as you are used to.
In the photo in the book, the brioche is not so rosy. I also bought at Auchan in France, and they are also less ruddy.

Variations with this dough in the oven.
(from the book "The Big Book of Culinary Arts")
Brioche bun... 12 round buns are made from the specified amount of dough, raisins are added to the dough.
Nanterre brioche. Balls of dough are placed in a rectangular form for bread or muffins, cut with scissors and baked. On a mold 18 * 8.5 cm, 375 g of dough is required (4 balls of dough, the first layer, 4 balls of the second layer, put along the mold, only the top balls are cut). Due to the fact that they cut not a single loaf, but balls, after baking, a kind of braid is formed on top. I have no balls, so the dough just opened and that's it.
Brioches in sugar. Place 12 buns in round shaped dough tins, cut each one crosswise and sprinkle generously with sugar before baking.

They also write with what this bread can be served. In the morning for breakfast instead of a croissant with butter and coffee, as an accompaniment to ham and foie gras, pates, blue cheeses.

IMPORTANT... Everywhere they write that you cannot melt butter, but they do not explain why. I found the answer in the book "Bread and Rolls. A Detailed Illustrated Guide" (p. 151).
"The connection of the dough mass with the butter will be weak if they are too hot. If the dough temperature is higher than 23C, refrigerate the dough for a few minutes. Do not use melted butter, it will break the gluten and stickiness of the dough." There was also a photo. Since the dough was kneaded on the table, you can clearly see how the dough breaks in melted butter.
The bun shaping is also different in this book. Each scoop of bun dough is divided into two parts (3: 1). Roll up two balls. A large ball is placed in a curly shape, a hole is made in the center to the very bottom, a smaller ball is placed in the hole and baked, smearing the surface of the buns with an egg.

And finally. In the same book, Marie Antoinette said: "Qu'ils mangent de la brioche" ("Let them eat brioches"). We have better known as: "If they have no bread, let them eat cakes."... Such advice was given by the young empress, far from the life of starving peasants.

Bon Appetit everyone!

Very beautiful, but does it taste like Easter cake? I do not understand if you turn on "program 1", then it will start - kneading, proofing, kneading proofing and baking (I have a Panasonic). How to turn on just proofing?

[prubul]

prubul, and I have Panasonic. I can advise you to put the "pizza" program from the very beginning. The program is designed for yeast pizza dough. Kneading and further - proofing of the dough. I knead and distribute almost all my pastries on it, (it doesn't matter if it is in the HP or in the oven.). Often, at the end of the program, especially if the dough is very rich and difficult to rise, I do not open the HP lid for a period of time that, in my opinion, will be enough for a high-quality rise of the dough.
Then, when the dough rises to a size that suits me, I turn on the baking program.
That, in fact, is all.
This is what happens to me. I hope that my words will help you too.

[prubul]

prubul,
This is a program for basic white bread with one crunch in the middle and almost one hour baking at the end.
Since the brioche recipe requires kneading after the first rise of the dough, I decided to bake on this program.

Mikhaska,
Thank you, Ira.
Probably, you can.
I have a program dough (dough) for an hour, then after the signal the temperature is maintained, so you can overexpose until it rises to the top. And there is a program only backing (only baked goods). This can be done after.

If anyone does not understand, for Phillips, first dough (manually or using the "dough" program). Then the basic white bread program. Perhaps I will add to the description.

taste like cake?

Looseness and taste like Easter cake. Rich and tender. Only there was no vanillin. But the butter was "Karat" from a can, so the bread had a distinct creamy taste and smell.

[mur_myau]

mur_myau, I'm lazy! Have prubul Panasik, so I offered my own version of cooking. Forgive me for sticking my unwashed paws into your clean Temko!
And, you don't need to put the dough anywhere.She is a holy cause! Just like in Filka - do it separately, and then pour it into a bucket. Well, everything is as you wrote for Philemon! In general, I have developed a strong belief that all recipes for different HPs are suitable for all stoves, without exception. Only, for a start, the owners would not hurt to study their HP, and then vary the baking of the loaf according to their oven.
Once again, I apologize for intervening!

[Mikhaska]

Mikhaska,
No, no, wedge yourself in with your golden paws.)))
By the way, at first I wanted a Panasonic, but then I bought a Phillips. Captivated by the "eternal" bowler hat, low price and 12 programs.

Thanks a lot for the tip I will try this weekend

[prubul]

prubul,
Good! I'm waiting for the report.
By the way, I corrected the amount of water. According to the text, half a glass (I have 160 ml, one was lost, it was 60 instead of 160).

The quarter was frozen in pieces, today thawed in the toaster - delicious!