Cuisinart CSO-300, Cuisinart manual Brioche, Active Time 55 minutes Total Time 5 hours 45 minutes

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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 active dry yeast

1teaspoon plus 2 tablespoons granulated sugar, divided

2 tablespoons warm whole milk (105–110°F)

113 cups bread flour

2 large eggs, lightly beaten

½ teaspoon kosher salt

6tablespoons unsalted butter, cold and cubed (store in refrigerator until ready to use)

egg wash (1 large egg and 1 tablespoon water whisked together)

1.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 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 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 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 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 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.

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

Nutritional information per serving: $BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH

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Contents Combo Steam+ Convection Oven Important Safeguards Special Cordset Instructions Table of ContentsUnpacking Instructions Before the First USEParts and Features Cooking Functions Getting to Know Your Control PanelOven Rack Position Guide Additional Control Panel IconsFor Use With Toast Function Operating InstructionsCycle is complete Base of the unitTips and Hints To change functions, time or temperature during cookingSuper Steam SteamBroil and Broil Steam Warm Cleaning and MaintenanceBread Limited Three-Year Warranty TroubleshootingDecalcification To decalcifyCuisinart Milford Road East Windsor, NJ 12CE131801 California Residents onlyRecipe Booklet Red Chile Sauce Beef Tenderloin Roast with Garlic and Herbs French Toast Strata RecipesLemon Tea Loaf Active Time 20 minutes Total Time Overnight plus 3 hoursButter and flour a 9-inch loaf pan Caramelized Onion and Two-Tomato TartActive Time 45 minutes Total Time 2 hours Makes one 9-inch square tart 9 servingsNutritional information per oyster Oysters RockefellerActive Time 30 minutes Total Time 45 minutes Chermoula Shrimp Spanish Style Mussels with ChorizoActive Time 15 minutes Total Time 55 minutes Active Time 20 minutes Total Time 30 minutesActive Time 30 minutes Total Time 2 hours Whole Roasted BranzinoMakes 2 servings DBMDNHtGJCFSHRed Chile Sauce Red Chile PorkActive Time 30 minutes Total Time 3 hours Makes about 12 servingsMinutes Remove from the oven and serve Beef Tenderloin Roast with Garlic and HerbsVinegar Chicken with Peppers Allow to rest for 10 minutes before carving or serving Salmon with Lemon-Herb ButterPerfect Roast Chicken Green Chile Tamales Indoor ClambakeActive Time 2 hours Total Time 5 hours Makes about 24 tamalesNutritional information per tamale Makes 4 entrée or 6 appetizer servings Steamed Pork BunsActive Time 1 hour 25 minutes Total Time 3 hours 25 minutes Makes 16 bunsActive Time 15 minutes Total Time 1 hour 5 minutes Two-Beet Salad with Champagne VinaigretteMakes 6 servings Nutritional information per bunActive Time 10 minutes Champagne VinaigretteMakes 1 cup Active Time 10 minutes Total Time 30 minutesRoasted Tomatoes Roasted Pepper Rice PilafActive Time 5 minutes Total Time 20 minutes Makes about 6 servingsMakes 1 loaf about 8 servings BriocheActive Time 55 minutes Total Time 5 hours 45 minutes Buttery Dinner Rolls Soft PretzelsSet to Steam at 210F for 5 minutes Nutritional information per pretzelRemove rolls from the pan and cool slightly before serving Rustic Italian BreadActive Time 15 minutes Total Time 2 hours 10 minutes Makes 1 round loaf about 16 servingsMakes 2 small baguettes about 16 servings French BreadMolasses Whole Wheat Rolls with Raisins and Pecans Chocolate Chip Bread Pudding Active Time 50 minutes Total Time 3 hours 50 minutes Cinnamon Sugar DoughnutsMakes 12 round doughnuts, plus 12 doughnut holes Cinnamon sugar, for finishingChocolate Pots de Crème Makes 6 to 8 servings Honey-Roasted Peaches with Cream
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