Brioche basic (bread maker)

Brioche basic (bread maker)

Category: Yeast bread

Ingredients
Dry yeast	1.5 tsp.
Flour / s	400 g
Salt	1 tsp
Sugar	3 tbsp. l.
Butter (2 cm cubes) from the refrigerator	50 g
Powdered milk	2 tbsp. l.
Medium egg	2 pcs (100 gr)
Water	180 ml
Butter (1 cm cubes) from refrigerator, add later	70 g

Cooking method

• I have a Brioche program in my stove. Leveling temperature - 30 minutes; kneading 25-45 minutes (on a signal, a second portion of oil is added, then press start again), rise - 1 hour 25 minutes, baking - 50 minutes. There is no size selection or delay timer for this recipe. There is a choice of crust.
• I immediately fall asleep dry ingredients, then butter, then eggs and finally water. I keep the oil, which is necessary for adding during the kneading process, in the refrigerator, cut into pieces.
• I don’t do any unnecessary body movements, except for adding oil.

The dish is designed for

750 g

Time for preparing:

3.5 hours

Cooking program:

Brioche

Note

I have a Panasonic 2501 stove, bought in Australia, and there is a Brioche program and a basic recipe for it. I tried it several times with small changes, it always turns out delicious and beautiful.
Since it turns out not very sweet, it looks more like a crust than a baked pastry, I attributed the recipe to bread. We like it for breakfast just with butter or very good for French toast.
I changed the water to whey - it turns out a more fluffy bread. I removed the milk powder, instead of water I added fat milk in this case, it turns out denser, very tasty, more like a baking.
This time I just baked with whey, I did not remove milk powder. Everything else is strictly according to the recipe, only my eggs are always a little larger, but I don't add additional flour.

[Irushik]

IrushikThanks for the briochek recipe! : rose: I also have a Panas with a program-Brioche, so I will certainly bake!

[Mirabel]

Mirabel, be sure to try)) We now have this favorite bread for breakfast. Well, and not only for breakfast I baked it by night yesterday, today less than half is left for dinner.

[Irushik]

Irushik, thanks for the recipe. I have the same Panasonic model, only for the Russian market, so there is no Brioche program in it, but I really want to bake such a loaf. If it is not very difficult, please write at what time from the start of the batch the stove gives a signal to add the second portion of oil. Then there is an option for baking in our HP.

[Irushik]

Irushik, and I have a 2501 Russian version, without Brioche, but I want to try.
Thank you.

[TanyaKotya]

TanyaKotya, it's hard to say in time, only if next time I will bake and check for sure. But when I turn on the mode, it shows 3.30 for me - this is the entire production time, and when I press "START", it already shows 55 minutes, that is, this is the temperature equalization time and the kneading time together before adding the second portion of oil. That is, for about 30 minutes, the temperature is equalized and then the kneading takes about 25 minutes of this time. Well, by the time the second portion of oil is added inside the bucket, there is already such a good bun, fully formed. For the modes in the Russian version, I think "Basic with raisins" is the most suitable. But I am not a great specialist in baking yet and I don’t know how critical it is that the rise time there is longer
mamusi, tell us later how it happened)))

[Irushik]

Irushik, I was also interested in this recipe 🔗 Only I don't have such a program in HP

[Tatyana]

Tatyana, mamusi, Girls! in the evening I will look in my instructions about the Brioche program and write it down.
Irushik, I just wanted to ask about the bun.
For some reason, it always takes less flour in my new house, probably less humidity ... so does the bun know should be formed? not smeared along the bottom?
Because in Easter cakes in a bread machine, it is not necessary to achieve the correct kolobok.

["Butter / Brioche"]

Whoever does not have this program, you can probably bake, as you bake cakes, on "Diet".

Processes and mode times "Butter / Brioche" :

Leveling: 30 min
Kneading: 25-45 min with heating
Proofing: 1 h 25 min
Baking: 50 min.

Temperature indicators have not yet been removed from this mode. To choose the most similar mode, you need temperature, not just time.

so does the kolobok know to be formed? not smeared on the bottom?
Because in Easter cakes in a bread machine, it is not necessary to achieve the correct kolobok.

It did not smear by the end of the first batch, maybe very slightly around the shoulder blade, but it was slightly sticky. And then, when it is already on the rise, it kind of creeps up a little. But so beautiful, sleek on top.

Whoever does not have this program, you can probably bake, as you bake cakes, on "Diet".

I wrote about the "Basic with raisins", because there the kneading time is slightly longer than in the Diet, and the rise time, on the contrary, is less. BUT I'm an inexperienced baker, so far I only look at the time and the modes

[Irushik]

Irushik, maybe yes. It was just that in the season of Easter cakes the girls baked on Dietetic. In the instructions for the "Sweet" mode, there is also a recipe for "Pannetone" cake, so by analogy I thought that ... it would be delicious just like we already bake cakes

Since some time ago I already reproduced this recipe in another x / p (and tried to thoroughly repeat the Panasonic Brioche mode, to understand whether I need him or not), I can add some details on the mode:

Leveling - 30min,
Kneading 1 - 25 min,
Pause (time for adding additional oil) - 12 min,
Kneading 2 - 8 min (added oil is mixed in),
Fermentation - 35min,
Wrinkle,
Proofing - 50 min,
Baking - 50 min.

I diligently repeated all this in my bread maker, after which I concluded that the mode was sharpened for strong imported flour with a high gluten content, which can be immediately kneaded intensively, without giving it time to swell, and get a good result.
I didn't like this method with Russian flour. It is better to do a short pre-mixing first and give the test a pause for autolysis for 30-50 minutes, and then according to the program. And then a well-developed gluten is obtained (the dough looks like melted cheese - very soft and floating, but, due to the gluten, it perfectly gathers into a bun) and a tender roll with downy crumb

As a result, I decided that I would do without the Brioche regime and did not buy a foreign Panasonic ...

[Irina]

Irina, Waist, thanks for the advice. I am also a beginner baker, so any experience and advice is useful to me. I think that brioche is not quite suitable for the "Diet" regimen, because this program lasts 5 hours, and here it is 3.30.
Shapoklyak, thank you for the response and the time scheduled in detail. I was just wondering at what point the extra oil is added. Probably, in our "Panasonic", according to your details, it is better to bake this bun like this: first, make a pre-batch on "dumplings" or "pizza", and then turn on the first program (the standing time at the beginning of the "main" will be just for our flour autolysis) and observe the process. It may even be necessary to interrupt the regime and bake it "manually". I'll start mentally preparing for the experiment.

[TanyaKotya]

the mode is sharpened for strong imported flour with a high gluten content, which can be immediately kneaded intensively, without giving it time to swell, and get a good result.

I do not argue, I have little experience as a baker))) I just share my experience. Although I am a lady and "foreign", but here I use the cheapest flour, because the one that is very expensive for baking is 3 times more expensive than usual.I always sift my inexpensive flour twice and I'm happy))) By the way, when I started baking in a bread maker, I was very worried about flour, but already more than a dozen different baked rolls and all with a good result. I still want to buy bakery flour and compare, so I'm waiting, maybe what discounts there will be



TanyaKotya, well, you are developing such a difficult path. I am a lazy person, for starters I would try Basic with raisins. It will work out so good, but it will not work out, so it doesn't matter either - we will try a different mode

I still want to buy bread flour and compare,

I've been baking bread myself for 7 years, but I don't consider myself a specialist baker at all. And I don't see the difference between plain flour and bakery flour.
We also have it very expensive and is sold in large packages and I just have nowhere to attach such a huge bag of flour. And too reluctant to pour.
Buy for comparison. in my opinion ... again change to simple.

[Irushik, Mirabel]

Irushik, Mirabel,
I drew my conclusions mainly from experiments with Russian flour. It can be very different, with some - even if you break yourself into a cake - you can't do anything worthwhile ... You can knead for an hour, and the dough will remain bumpy and torn
But Italian and Finnish, even completely not bakery, I was perfectly (and quickly) kneaded to the state of thin elastic films and gave a delicate thin-walled fibrous crumb. Therefore, I concluded that imported flour, in general, is more stable in quality. The main thing is that they don't push any improvers and bleaches ... So maybe you are doing the right thing when you don't take too expensive ...
Now it has become difficult and expensive to find imported flour with us, so we adapt to our own
Simply, based on the fact that Brioche, by definition, is a fluffy bun with a very delicate crumb, I wanted to achieve exactly this downy crumb

[Irina]

TanyaKotya, well, you are developing such a difficult path as a hero. I am a lazy person, for starters I would try Basic with raisins. It will work out so good, but it will not work out, so it doesn't matter either - we will try a different mode

Irina, I'm not a hero, I'm an aspiring baker. I just want it to be a brioche, not something incomprehensible. And the "main" from the "main with raisins" differs only in the triggering of the dispenser at the moment the raisins are added to the kneaded dough, therefore, in my opinion, there is no difference on which one to try to bake brioche.
I bake on Altai flour of the first grade, while there were no punctures, even with Easter cakes. However, for this roll, to get the desired crumb, I think to buy the highest one.

[Gibus]

But Italian and Finnish, even completely not bakery, was perfectly (and quickly) kneaded to the state of thin elastic films and gave a delicate thin-walled fibrous crumb. Therefore, I concluded that imported flour, in general, is more stable in quality. The main thing is that they don't push any improvers and bleaches ...

Gibus, Thanks for the clarification. Yes, most likely then it is. I remember how I bought Russian flour several times, while still living in Belarus, and even pancakes did not work out, they were somehow sticky. But here I noticed that if you are too lazy and do not sift the flour, then the result is also immediately worse. I didn't even experiment on bread, but I see the difference with the same pancakes. Now I always sow twice, although the flour itself says that it has already been sifted three times.

[Irina]

Irina, Thank you so much! Great brioche !!! present!

Girls! If anyone baked this bread, tell me on what mode!

... with Russian flour. ... But Italian and Finnish,

Judging by the annual information from the media, almost all wheat of durum strong varieties is sent from Russia abroad. So, most likely, the so-called. Italian-Finnish is the same as ours. Only this is not more joyful.