Cuisinart CBK-200C - Manual (Page 72)

Bread-Machine Brioche
Dough/Pizza Dough Cycle
Delay Start Timer – No
Ingredients Large – 2 pounds Medium – 1 1 ⁄
2
pounds Small – 1 pound
Milk, regular or lowfat, 80°– 90°F (27°– 32°C) 1 ⁄ 2 cup (125 ml) 1 ⁄ 3 cup (75 ml) 1 ⁄ 4 cup (50 ml)
Eggs, large, at room temperature * 4 3 2
Unsalted butter, cut in 1 ⁄ 2 - inch pieces, 8 tablespoons (120 ml) 6 tablespoons (90 ml) 4 tablespoons (60 ml)
at room temperature
Granulated sugar 2 tablespoons (30 ml) 1 1 ⁄
2
tablespoons (22 ml) 1 tablespoon (15 ml)
Powdered milk 2 tablespoons (30 ml) 1 1 ⁄ 2 tablespoons (22 ml) 1 tablespoon (15 ml)
Salt 1 1 ⁄ 2 teaspoons (7 ml) 1 teaspoon (5 ml) 3 ⁄ 4 teaspoon (4 ml)
Bread flour 3 3 ⁄
4
cups (925 ml) 2 3 ⁄
4
cups 1 3 ⁄
4
cups
+ 1 tablespoon (690 ml) + 2 tablespoons (455 ml)
Yeast, active dry, instant or bread machine 3 teaspoons (15 ml) 2 1 ⁄ 4 teaspoons (11 ml) 1 1 ⁄ 2 teaspoons (7 ml)
Egg wash – 1 large egg beaten with 1 tablespoon (15 ml) water
Place the milk, eggs, butter, sugar, powdered milk, salt, bread flour, and yeast, in the order listed, in the bread pan fitted with the kneading paddle. Place
the bread pan in the Cuisinart
™ Convection Bread Maker. Press Menu and select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and
rise. This dough is very soft; it is recommended to scrape the bowl after 10 minutes of kneading to ensure even distribution and mixing of ingredients.
When dough cycle is completed, remove dough, punch to deflate and transfer to a well-buttered bowl. Cover with plastic wrap and refrigerate for 1 hour.
Deflate dough and divide into the number and size brioches desired. For 1 or 1 1 ⁄
2
- pound brioche, remove 1 ⁄
6
of the dough. Shape the larger piece into a ball
and press into a buttered 6-inch (15 cm) brioche mold. Press a hole in the centre about 1 inch (2 cm) deep. Shape the smaller piece into a ball and place in
the centre hole. For individual brioches, follow the same shaping directions, and place in
1 ⁄
2
- cup (125 ml) brioche molds. Cover loosely with plastic wrap and
let rise in a warm (90°F/32°C), draft-free place about 45 minutes. Preheat oven to 350°F (180°C).
Brush brioche(s) with egg wash. Bake in preheated oven for 15 to 20 minutes for individual brioches, and about 20 to 30 minutes for larger brioches, until
rich golden in colour and hollow-sounding when tapped. Remove from pans and transfer to wire rack to cool. Bread slices best when allowed to cool.
*Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.
Nutritional information per serving [one 2-ounce brioche (56 g)]:
Calories 198 (35% from fat) • carb. 26g • pro. 6g • fat 8g • sat. fat 4g • chol. 69mg • sod. 222mg • calc. 36mg • fiber 1g
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