hector’s ROSE’S heavenly CAKES: Classic Brioche (page 346) has a wonderful texture:
Archive for the Classic Brioche (page 346) Category
Classic 02 Brioche (page 346) – feathery texture
Posted in Classic Brioche (page 346) on July 12, 2011 by myyellowkitchenClassic 01 Brioche (page 346) – with a bread machine
Posted in Classic Brioche (page 346) on July 11, 2011 by myyellowkitchen
hector makes ROSE’S heavenly CAKES: Classic Brioche (page 346) with the Zojirushi Bread Machine. i am an artisan baker, yet this bread machine kneads dough the best i know off.
this is a 2x batch on the bread machine. i used the programmable cycle for all the steps of kneading, risings, punch downs, business letter turns, and final shaping!
the brioche baked on the same bread machine for 60 minutes at medium crust setting. traditionally, brioche has a lighter golden crust, but i so adore darker like panettone!
