Brioche bread in Panasonic SD-255 bread maker

Category: Sourdough bread
Kitchen: french
Brioche bread in Panasonic SD-255 bread maker

Ingredients

OPARA
pressed yeast 4 gr.
Cucumber pickle sourdough 200 gr.
premium wheat flour 100 g
milk 100 ml
flower honey 1 tsp
DOUGH
premium wheat flour 400 gr.
flower honey 2.5 tbsp. l.
salt 1.5 tsp.
butter 100 g
Rust oil 1 tbsp. l.
raw chicken egg 2 pcs.
cognac 1 tbsp. l.
milk 70 ml.

Cooking method

  • We put the dough - all the leaven, 4 gr. pressed yeast, 1 tsp. honey, flour 100 gr., 100 ml. milk - dumplings on the program - 10 minutes. Turn off, leave for 1 hour.
  • Then add all the flour, 2 eggs, 2.5 tbsp. l. honey, 1.5 tsp. salt, 70 ml. milk, put on the "pizza" program - 45 minutes, during the kneading process, carefully add the necessary components, 15 minutes before the end of kneading, put 100 gr. butter and 1 tbsp. l. rast. butter, 1 tbsp. l brandy.
  • At the end, a good elastic kolobok should form, absolutely not sticking to the hands.
  • We take it out, remove the spatula from the HP bucket; We divide the dough into 6 parts, of which 1 is larger, and five are the same. We roll most of it into a ball, put it in a HP bucket.
  • And we also roll five into balls and put on top of the large part. We put the bucket in the HP, set the program - dietary - 5 hours.
  • Of course, strictly speaking, this is not a brioche, but it seems; considering that everything happened in HP.
  • In my photo - the sides are crispy; my husband loves these baked goods.
  • Brioche bread in Panasonic SD-255 bread maker

Note

On the forum about brioches HERE

ReNa
I am interested in the recipe ... I think to try it, thank you for the detailed description.
I just didn't understand a little about the recipe :( You write "in the process of mixing, carefully add the necessary components" - which ones do you mean?
MariV
Either flour, or liquid - depending on the consistency obtained in the kneading process.
Darling
I'm sorry.
I didn't quite get it. You write:
"We put the bucket in the HP, set the program - dietary - 5 hours."
And why so much time so that 4 hours would fit?
MariV
Darling, after 5 years of using a Panasonic bread machine, I have my own preferences for the programs of this bread machine - here is "Diet" (in other CPs it is called "Sweet") - I really like it!
Darling
Quote: MariV

"Diet" (in other HP it is called "Sweet") - I really like it!
Thank you for the answer.
This program does not raise a question for me.
I wanted to ask ... and I asked why you put this (or any other), when you have already kneaded, formed the bread.
And this program ... What does it give?
Sorry.
Maybe for you my questions will seem naive.
I bought HP only a month ago .... I bake often, make dough.
But this operation became incomprehensible.
MariV
Operation "kneading + program" - in Panasonic, kneading does not immediately take place, first the temperature is equalized. And you don't immediately see what is missing to form the correct "kolobok". Therefore - for any bread - I first put the kneading - on dumplings, and then the program.
If something is not clear, do not hesitate, ask - everyone started this way, this is a forum not for professional bakers, but for people like you, lovers of homemade baking.
Darling
Quote: MariV

Operation "kneading + program" - in Panasonic, kneading does not immediately take place, first the temperature is equalized. Therefore - for any bread - I first put the kneading - on dumplings, and then the program.
Hello.
Thank you very much for your reply.
Then an additional question arises, or even several.
Why are you pulling out the shoulder blades if you put on this program? That is, I realized that she should only lift the already formed bread, and then bake it.
Again ... if the kneading is on Dumplings, then we turn on the Diet program, then the shoulder blades should not be removed, and the bread shape should not be done ... Why, if it will be kneaded again in prog. Diets.
MariV
If you read the recipe carefully, then:
1. To make brioche bread - one large loaf is formed from several balls.
2.To make balls, you need to make dough.
Next, we carefully re-read the cooking method.
Darling
Quote: MariV

Next, we carefully re-read the cooking method.
You will forgive me.
Maybe I'm putting the question wrong.
Sorry. that I'm pestering.
I have read everything several times already. But she never received an answer.
Let's do it this way.
You kneaded the dough, formed balls, put it in a bucket.
All.
Next ... why are you betting 5 hours on the program? After all, there are only 50 minutes of baking, and 4 hours 10 minutes what makes the dough?
MariV
The dough is allowed to stand, rise, there is a fermentation process, the interaction of all components.
Darling
Quote: MariV

The dough is allowed to stand, rise, there is a fermentation process, the interaction of all components.
So long?
And it will not turn sour during this time?
MariV
It didn't turn sour for me.
Darling
Quote: MariV

It didn't turn sour for me.
Thank you very much.
MariV
To your health! Ask.
Toffee 2012
I baked the bread so that I didn't know how to stop it - it turned out to be a gigantic
The taste is amazing !!! no shop baking can be compared!
MariV - grand merci for the recipe goodbye figure
I used wheat MK sourdough (on sour milk and the same sour cream)

Brioche bread in Panasonic SD-255 bread maker

Brioche bread in Panasonic SD-255 bread maker
MariV
To your health!
molnia
It is possible again about the moment of baking. The mix is ​​clear. And then to the program "Diet (baking or kneading). But, if baking - this program also has kneading or can you somehow trick the oven?"
Or is the kneading process not going on because there is no paddle? But will the shaft still work?
MariV
molnia , if the spatula is removed, then there will be no kneading - one pin cannot mix the dough.
molnia
Thank you! I understood everything.
elena i
Good day! girls, soapy, please explain why there are yeast and sourdough in many recipes? I read the forum very carefully for 2 weeks, I have grown kefir sourdough for obi non. but many recipes still contain yeast ... please explain, plizz ..
MariV
For strengthening and improving the quality of sourdough and finished bread.
elena i
Thank you! it turns out that we are adding them purely symbolically, not in full. I just read so much negative about yeast, I want to get away from them altogether. and if without yeast, then the rise will simply take longer? just want to make sourdough rye ...
MariV
If you manage to grow and keep the sourdough in good working shape - why not? Only bake with sourdough!
svk222
Thanks for the brilliant idea with pulling out the scapula! I baked on the "cake" mode, and I have it without delaying the start. Wow))) hello full automation and bread by morning!
MariV
Bake to your health!

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