Brioche Bread
1.
Prepare materials.
2.
Put 40 grams of butter and all the bread ingredients into the bread machine, use the kneading menu to knead the dough for 10 minutes.
3.
Then add the remaining 35 grams of butter and knead the dough for 20 minutes.
4.
Check the state of the dough after kneading.
5.
After finishing the dough, put it into the bread machine, and use the fermentation menu to ferment once, and the time is 30 minutes.
6.
After 30 minutes, the dough will rise to about twice the size of the original dough.
7.
Take out the fermented dough and let it ventilate, then divide the dough into 6 equal parts, then knead the dough and proof it for 10 minutes.
8.
After the proofing is over, the dough is rounded again, then put in a toast mold, and placed in the oven for secondary fermentation.
9.
The bread is fermented until the mold is 8 or 9 minutes full.
10.
Put it into the preheated oven for baking, the temperature of the upper tube is 150 degrees, the temperature of the lower tube is 165 degrees, and the time is 45 minutes.
11.
Take it out after baking.
12.
Brush the surface with butter.
13.
Take out the side immediately and pour it on the drying net to cool.
Tips:
1. Because there is a lot of butter, put it in twice for kneading.
2. Everyone's bread machine is different, and the kneading time is also different. Knead the dough according to your own bread usage.
3. The color of the top of the bread is enough to cover the tin foil to prevent the top from baking.
