Combi F-180 Operations Instructions download pdf (Page 24)

Brioche

Soft and buttery, this bread takes some TLC to prepare, but the final results

are well worth it. Perfect when toasted and spread with jam for breakfast, or

sliced and made even more decadent when used for making French toast.

Active Time: 55 minutes Total Time: 5 hours 45 minutes

Makes 1 loaf (about 8 servings)

1¼ teaspoons (6 ml) active dry yeast

1 teaspoon (5 ml) plus 2 tablespoons (30 ml) granulated sugar,

divided

2 tablespoons (30 ml) warm whole milk [105–110°F (40.5 –43.3C)]

⁄3

cups (325 ml) bread flour

2 large eggs, lightly beaten

½ teaspoon (2 ml) kosher salt

6 tablespoons (90 ml) unsalted butter, cold and cubed

(store in refrigerator until ready to use)

egg wash [1 large egg and 1 tablespoon (15 ml) water whisked

together]

In a small bowl, dissolve the yeast and teaspoon of sugar in the warm milk.

Let stand 5 to 10 minutes, or until mixture is foamy.

2. Put the flour and the remaining 2 tablespoons (30 ml) of sugar in the bowl

of a stand mixer fitted with the paddle attachment. Mix to combine. Once

yeast has proofed, add mixture to the flour/sugar. Mix on a medium-low

speed until completely combined, and then very gradually add the eggs, not

adding more until the previous bit has been absorbed by the flour mixture.

Continue to mix until dough is completely homogenous without any lumps.

You may need to raise the speed to a medium/medium-high at this point.

The dough will be very sticky and glue-like. Allow this to mix for about

10 minutes to allow gluten to develop well. Stop the mixer to scrape down

the sides of the bowl and the paddle as needed to be sure that the dough

is well-mixed and smooth.

3. Scrape down the sides of the bowl and the paddle, and then replace the

paddle with the dough hook. Start mixing on a low/medium-low speed

and add the salt. Gradually add the cold butter, cube by cube, not adding

more butter until the preceding is fully incorporated. Increase speed to

medium and continue kneading until all the butter has been added. Add

additional flour, 1 teaspoon (5 ml) at a time, if dough is getting too sticky.

The kneading process should take about 15 to 20 minutes – do not rush it!

Dough is done when it is smooth and elastic, and when pulled should not

break apart easily.

4. Form dough into a ball and put in a clean mixing bowl, cover with plastic

and allow to rest in the refrigerator for 3½ hours. After chilling, let rest at

room temperature for an additional 30 minutes.

5. Generously butter a 9-inch (22.8 cm) loaf pan. Gently shape dough into a

loaf and put it in the pan. With the rack in the lower rack position, put pan

in oven. Set to Steam at 100°F (40°C) for 25 minutes to proof. Remove from

oven and lightly brush with egg wash. Return to oven and then set to Bread

at 350°F (180°C) for 30 minutes to bake. Bread should be shiny and well

browned at the end of the baking cycle, and the internal temperature should

read 190°F (87.7°C).

6. Remove bread from the pan and allow to fully cool on a rack before serving.

Nutritional information per serving:

Calories 185 (47% from fat) • carb. 19g • pro. 5g • fat 10g • sat. fat 6g

• chol. 69mg • sod. 167mg • calc. 11mg • fiber 1g

Soft Pretzels

Just like the street vendors’ pretzels, but now in your own kitchen!

Serve with spicy brown mustard for the authentic touch.

Active Time: 45 minutes Total Time: 2 hours 25 minutes

Makes 12 pretzels

1 cup (250 ml) warm water [105–110°F (40.5°C–43.3°C)]

1 tablespoon (15 ml) packed light brown sugar

2¼ teaspoons (11 ml) active dry yeast

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Combi F-180 Operations Instructions Page 24

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