85 degrees brioche recipe85 degrees brioche recipe

In order to for this bread to turn out right, you have to follow each step diligently. Design by Purr. Although brioche has plenty of butter to effectively brown on its own, a slick of egg wash adds a luxurious shine befitting of such a decadent loaf. I havent tested it but Id bake them at the same temp until theyre golden brown. Totally up to you, the baker! Gently brush the top of the brioche with the eggwash. The bakery released its ingredients online: High gluten flour, water, margarine, eggs, sugar, condensed milk, sugar, butter, milk powder, yeast, salt, honey, and other additives such as dough improver, etc.

Brioche is best enjoyed on the day its baked. It is important for all of the butter to be mixed thoroughly into the dough. At this point, the dough may also be frozen or stored in an airtight container in the fridge for up to 1 week. Add milk, 3 eggs, and egg yolk and mix on low speed until no dry flour remains, about 1 minute.

As a result, enriched doughs generally benefit from a slightly higher proportion of yeast. Position a rack in the center of the oven and preheat to 350 degrees Fahrenheit.

Once the brioche has cooled completely, you can store it in a tight sealed container or zip-lock bag to keep it fresh. To make individual brioche, divide the dough into 12 pieces. If you do give this brioche recipe a try, leave me a comment, and Ill give you two big thumbs up for a job well done while youre snacking on golden bread slathered with butter. First, there needs to be a significant proportion of fat in a brioche dough, which comes mostly in the form of butter. Gluten will happily develop on its own without any interference or mechanical kneading. I also find any leftovers work excellently with berries in a bread pudding. Once the butter has been added, beat for 10 more minutes until the dough is smooth. My guess would be 25-30 minutes. Thanks for the great instructions! My bread is not rising after 2 hours. One (1) redemption per app member. Include bread as a brunch spread with Italian Frittata Recipe with Peas, Onions, and Ricotta and Berry and Goat Cheese Salad with Honey Citrus Dressing. Add the salt. Thank you for a great recipe! Mix to incorporate. Thanks for sharing! Instead of being crisp and flaky, brioche is pillowy and soft, thanks to an almost three-fold increase in hydration (about 25% for pie dough versus 70% for brioche), mainly in the form of eggs and the addition of yeast.Remove the yeast from a list of brioche ingredients and one could mistake the ingredient list for cake, and they'd be right! Brioche, a soft loaf with a high egg and butter content, is considered a pastry. Bake for 37 to 40 minutes in the center of the oven. It may be helpful to consider brioche as an emulsion that can break under heat and stress. Cover with plastic wrap or cheesecloth and let it proof again for an hour in a warm place, or until it doubles.

cut into 1 inch cubes, at room temperature. Preparation. To get more ideas,follow me on Pinterest. Keywords: brioche, sweet bread, Italian bread, dessert, brunch, breakfast, sweet recipe, bread recipe. Anybody have a good recipe? Now, you can create plain loaves as Ive described above, or you could create a braid or individual buns, as pictured. Because of this, it immediately begins to compete with the flour for water once added. cranberry swirl crumble muffins. I used half the recipe for a batch of cinnamon buns. Wish me luck! Shape them on a lightly floured clean surface, and place each into its own loaf pan (loaf pan size: 9" x 5").

7 minutes), stopping to scrape the bottom and sides of the bowl with a silicone spatula.

Once it cools, all the melted fat re-solidifies in the crumb, yielding a springy yet delicate bread.Whilst there is no strict formula for brioche, there are some commonalities we can rely on. My dough seemed very sticky. Butter a loaf pan and place the braided dough inside. Using a rolling pin or your hands, stretch the dough into a 8- by 14-inch rectangle. With the mixer or bread machine running, add the butter 2 tablespoons at a time, letting the butter become absorbed before adding the next chunk. Once it has risen, brush the dough with egg wash and bake at 350 degrees Fahrenheit for 35-40 minutes, until golden brown. Learn how your comment data is processed. Mix the ingredients on low speed for 3 to 4 minutes, until the dough has come together. Add the butter a little at a time. Hi! WebTuck the ends under, pinching to seal them as well.

Preheat the oven to 350 degrees F / 180 degrees C while the dough is proofing. Preheat the oven to 350F and set an oven rack in the middle position. The biggest difference is that bread flour has a higher protein content compared to regular flour. Preheat the oven to 350 degrees F / 180 degrees C while the dough is proofing. During this mixing process, long chains of gluten are formed, which ensures lofty loaves. Cover the dough and let it rise for 1 hour. Stop the mixer and scrape down the sides of the bowl.

Caraway Nonstick Loaf Pan is my go-to for baking anything from yeast bread to simple Banana Bread. An electric mixer or bread machine is ideal for the task; if you have access to either of these helpers, don't hesitate to tackle this recipe. Lightly grease two 9x5-inch loaf pans. Tightly wrap both loaf pans individually with plastic wrap and place them in a warm, draft-free place. Turn the dough out onto a floured surface and divide the dough in half. You might want to check your brioche at about 10-15 minutes to make sure it is not browning too quickly. I first tested this recipe in the summer and using both chilled flour and plasticised butter (cold butter that has been pounded until malleable without warming it up much; it will incorporate similarly to butter that's been softened by letting it warm slightly, but wont raise the final dough temperature by as much) was essential to keeping the dough relatively cool. Tomorrow i will make some Brioche burger buns God willing to surprise my family . Italian bread often contains a bit of milk or olive oil, and sometimes a bit of sugar. Place the all-purpose and bread flours in a large mixing bowl and whisk to combine. The added lemon and orange zest are one way that sets this recipe apart from your traditional French brioche recipe. Whisk milk and yeast in the bowl of a stand mixer (alternately, use a large bowl to knead by hand). Judy is the mom of The Woks of Life family. Take a marble-sized piece of dough from each of the 12 pieces and set it aside. You can read about it here and here. If you want to make your presentation for this bread a little "extra" try serving it with a delicious Italian Pastry Cream, Italian Chocolate Pastry Cream (Crema Pasticcera), or Best Italian Pistachio Cream. Your email address will not be published. Divide dough into 2 equal pieces, form into loaves, and place into the prepared loaf pans. A few options include: springform pan">round springform pan, cast iron skillet ">cast iron skillet, or a flat baking sheet">baking sheet. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. If you do this, make sure to roll the dough lengthwise like a cigar when youre done to ensure a rounded top to your loaf. Salt strengthens the gluten structure and helps ensure a successful fermentation by inhibiting microbial activity. It looks so soft!! Take a small bowl and grease the inside and the outside of it; place this little bowl on top of the dough, and shape the reserved small piece of dough into a ball. Allow the dough to rise for 60 minutes in a warm place. Cover with plastic wrap or cheesecloth and let it proof again for an hour in a warm place, or until it doubles. A combination of eggs and whole milk achieves an extra-tender and airy crumb. Add the whisked eggs, vanilla extract, and melted butter to the dough mixture. Chilling the ingredients ahead of time helps control fermentation during the long mixing process.

Leftover brioche also makes excellent French toast! That is exactly how this Italian brioche is supposed to be. Using a rolling pin or your hands, stretch the dough into a 8- by 14-inch rectangle. Add enough cream to make a pourable consistency. When fresh, theres not much better than slicing your brioche and enjoying it slathered with jam. Yeast, which must be fresh or instant due to the mixing method, is at a slightly higher bakers percentage of 1.8% compared to most yeasted breads (for reference, a typical loaf of white sandwich bread is 1.5%) to accommodate the enriching ingredients, namely sugar. With a pastry brush brush the top of the bread with a thin layer of the jam. If you do this, make sure to roll the dough lengthwise like a cigar when youre done to ensure a rounded top to your loaf. Brioche is my favorite! Calorie breakdown: 38% fat, 54% carbs, 9% protein. They should have risen to the edge of the pan and have rounded tops. 7 minutes), stopping to scrape the bottom and sides of the bowl with a silicone spatula. Turn the dough out on a well floured surface and gently knead out the air bubbles. Beat the remaining egg in a small bowl and brush it evenly onto the dough. Cover the bowl with a towel and allow it to rest in a warm place for 30 minutes. This is because fat inhibits gluten development and increasing the amount of butter in dough will ultimately limit the strength potential of the gluten network. Our local supermarket sells 6 hamburger buns for $8 (compared to a regular hamburger bun, which costs less than half of that). Shape into a loaf and allow to rise again. I really want to replicate 85 Cs brioche bread, but I cant achieve the same texture and taste. However, if it didnt rise you may have killed the yeast. should i leave it outside for another 3 h? If your yeast is not properly established at this stage, the final proof will take around 50% longer. Seriously obsessed with all things brioche and this recipe is genius! Adjust oven rack to middle position and preheat to 400F (204C). Step 10. Dont forget to follow us over there, too. The dough will remain sticky. Webweight watchers simply filling recipe. Place the all-purpose and bread flours in a large mixing bowl and whisk to combine. Available only on the 85C App. And much like pie dough, brioche is all about the butter, just expressed differently. It can be kept at room temperature for a couple of days. Beat the remaining egg in a small bowl and brush it evenly onto the dough. 2 1/4 cups (285g) bread flour, chilled in freezer for 2 hours beforehand, 2 teaspoons (6g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight, 1/4 cup minus 1 teaspoon (55g) whole milk, cold, 4 large eggs (200g) plus 1 large egg yolk (15g), divided, straight from the fridge, 3 tablespoons (40g) caster or superfine sugar, 3/4 cup (170g) unsalted butter, cut into 1 to 2-inch cubes, and softened to about 65F/18C (see headnote for guidance on controlling butters temperature).

You will know if the yeast doesnt bubble and foam when you mix it together. Since brioche is especially high in fat (butter), which in most formulas is 50 to 60 percent of the flour's weight, what happens between the fat and the gluten determines the volume and texture of the product. This, alongside the warmth from the surrounding atmosphere, can mean a rapid climb in dough temperature (since the rate of fermentation and temperature are linked, its important to take steps to control this). Your email address will not be published. Transfer chilled dough onto a lightly floured work surface. Bake the brioche until it is golden brown on top, approximately 30-35 minutes. Brioche bread contains much more butter and eggs than regular bread recipes. A lovely, tender, tasty treat. Bake for 40 minutes, until the center of the bread tests 190F when measured with an instant-read thermometer. WebBake in a preheated 350F oven for 30 to 35 minutes, tenting with foil after 15 to 20 minutes. No reward points are required for this coupon. Transfer the dough to a greased (even better, nonstick and greased) 8-by-4-inch loaf pan, seam-side down. Put something between a brioche bun and its instantly much fancier (and expensive!). The yeast is getting a jump start. In the video, it looks like there is flour on the top when you transferred the dough into the greased bowl. WebReward valid for one (1) BUY 1 GET 1 FREE Red Grapefruit Green Tea (Large Iced only). When the bread is done, remove from the oven, and immediately brush the tops of the bread with sugar water to give it that shiny finish. Once the dough is risen, remove the small bowl and gently replace the topknot. Brush with egg wash and bake. Must be redeemed in-store before 11:59PM PST on date of expiry. When added to the dough, the fat coats the flour, preventing the proteins from forming long chains of gluten.Its possible to make brioche with all-purpose flour by reducing the hydration slightly, since lower protein flour can absorb less water (the proteins gliadin and glutenin, which form gluten, can absorb around twice their weight in water). Increase speed to medium and mix for 3 minutes, then let rest for 3 minutes. Add the remaining 1 1/4 cups (150g) flour; the sugar, and salt. Preheat the oven to 375F. Add the water, yeast, sugar, salt, and eggs, and mix together on medium-low speed until combined (approx. Although sugar at first boosts the yeast, anything above 5% (this recipe is 14%) will ultimately slow down the fermentation process. After the first rise you can shape the dough in a variety of ways- braid it, shape it into buns, or make it into a loaf. Heavenly and so deliciously indulgent! Once the dough is risen, remove the small bowl and gently replace the topknot. Grease your finger, and poke a "belly button" into the center of each individual brioche. You might want to check your brioche at about 10-15 minutes to make sure it is not browning too quickly. Place the all-purpose and bread flours in a large mixing bowl and whisk to combine. It is an all around winner! However, working the dough results in a rise in temperature, which risks amping up the fermentation too much. A loaf costs anywhere from $7 to $12. It has a very high egg and butter content which results in a rich and tender interior. With the mixer on medium, add the butter in 6 separate batches, waiting until the butter is well incorporated after each batch before adding more. WebPut this ball inside the bowl and allow the dough to rise for 1 to 1 1/2 hours, until it's an inch above the edge of the pan and looks puffy. Place 1 1/2 cups (180g) of the flour, the yeast, water, and eggs into the bowl of a mixer or the bucket of your bread machine. Just made this and it was INCREDIBLE! The loaf is ready to bake once the dough is peaking above the rim of the pan by 1 inch and looks very wobbly. Butter a loaf pan and place the braided dough inside. This bread requires lots of patience and a good amount of time to make the dough. Step 1 Make the sponge: To the bowl of a stand mixer fitted with the hook attachment, add 1 cup flour, yeast, and milk. There are 810 calories in 1 full bread (230 g) of 85 Degrees Brioche. You may also like these sweet bread recipes Sweet Braided Easter Bread, Focaccia with Raspberries and Balsamic Glaze, St. Lucia Sweet Saffron Rolls (almond filling). After 3 hours have elapsed, punch and deflate the dough completely with a rubber spatula. Turn dough out onto a lightly floured surface. Factors such as brands purchased, natural variations in fresh ingredients, etc. Transfer pan to a wire rack and let cool for 10 minutes. Yolks contain lecithin, an emulsifier that is both hydrophilic (water-loving) and lipophilic (fat-loving), meaning it binds the water and fat components in the brioche dough. This was an excellent recipe that will be my new go to, thank you for sharing it! Theyre in US measurements.Im in the process of getting a converter installed so my UK friends can make these without all the math. (Nutrition information is calculated using an ingredient database and should be considered an estimate.). The brioche filling can be anything from almond paste to Italian pastry cream and jam. Must be redeemed in-store before 11:59PM PST on date of expiry. What could be more intimidating than the masters of bread and pastry? Position a rack in the center of the oven and preheat to 350 degrees Fahrenheit. Adding the sugar later in the mixing process allows the butter to incorporate more easily. 2023 The Suburban Soapbox. Remove parchment, return loaf to wire rack, and let cool completely. Remove the towel and brush the tops of the buns with the egg wash. You can definitely substitute the cake and pastry flour with all-purpose in a 1:1 ratio but be aware that your bread will not be as light and delicate as pictured. 85C Bakery Cafe. Still tasty just wasnt as fluffy as all my other loaves. Return the dough to the bowl, cover with plastic wrap and refrigerate overnight. Beat the remaining egg in a small bowl and brush it evenly onto the dough. Brush with egg wash and bake. Thanks for visiting! Once the bread has cooled completely, you can store it in a tight sealed container or zip-lock bag to keep it fresh. Italian bread loaves tend to be shorter and plumper. Repeat until all of the butter is added. Plus, compared to some other breads like baguettes (just ask Kaitlin, who unsuccessfully attempted baguettes with pale, limp results every time), this homemade brioche recipe is easier to pull off. For starters, it is possible to hyper mix brioche, a technique which involves throwing all the ingredients in the bowl and hammering the dough for up to 40 minutes in a mechanical mixer. Italian Crumble Cake Pastry Cream Filling, Rustic Blueberry Galette- Best Recipe Flaky Crust. Remove from the oven and allow to cool for 2-3 minutes. Brioche dough can also be divided into golf ball-sized pieces, rolled into rounds, and placed side by side to make a ring that can be pulled apart. High protein in flour produces more stability and form- ultimately increasing the amount of rise. Turn the bread out of the pans and cool completely on a cooling rack. Bake until the internal temperature reaches at least 190F in the center, and up to 205F for a crustier loaf. Stir the warm water and yeast together and allow the yeast mixture to sit for 2 minutes. It doesnt require a ton of hands on time at all so dont let the overnight rest deter you from making this heavenly loaf of bread. This brioche is to die for! Let sit until foamy, about 10 minutes. This homemade brioche is also heavenly when served slightly warm with softened butter. In a small bowl, microwave the apricot jam for 15 seconds. Transfer dough to a greased parchment-lined rimmed baking sheet, cover with plastic wrap, and let dough proof at room temperature until dough is visibly puffed, about 1 hour. WebBake in a preheated 350F oven for 30 to 35 minutes, tenting with foil after 15 to 20 minutes. Sugar will do anythingbeg, steal, or borrowto get a hold of moisture. Preheat the oven to 350 degrees F / 180 degrees C while the dough is proofing. Once the butter is completely incorporated, turn the mixer to medium speed and beat for another 8-10 minutes, or until the dough becomes sticky, soft, and somewhat shiny. Bake for 37 to 40 minutes in the center of the oven. Bake for 45 to 50 minutes, until the bread is a rich golden brown color. Test the dough by pulling it and stretching it thin. posted in: Baking, Breads, Buns and Pastries, Brunch, Recipes, Vegetarian

I generally dont have much patience, but I find this homemade brioche is such a rewarding achievement that I dont mind it. Press dough into a roughly 8- by 14-inch rectangle, cover tightly with plastic, and place in the refrigerator. To avoid this, I hold back the sugar until after I've added a portion of the butter. Preheat the oven to 375F. Im curious how this will turn out so please come back and comment if you try it with the quick rise.

The chilled dough is a bit stiffer to work with, so you can use a rolling pin to help shape it into the desired width and length. To make the glaze: Combine the confectioners' sugar, vanilla, and salt. 7 minutes), stopping to scrape the bottom and sides of the bowl with a silicone spatula. Add a sprinkle of the pearl sugar. Step 1. Using a rolling pin or your hands, stretch the dough into a 8- by 14-inch rectangle. Buttery, soft and airy.this bread is weak in the knees good. Brioche made with lower hydration is better for shaped bread, like babka, as it is less sticky and easier to manipulate. Continue beating until the dough turns smooth and silky. Making brioche is one of those things that you probably just want to leave to the professionals. ), I wanted to up my bread-making game. Calorie breakdown: 38% fat, 54% carbs, 9% protein. Link to this Beautiful Emile Henry Baking Dish. 3 Comments. Once the dough is risen, remove the small bowl and gently replace the topknot. The dough should feel soft, pillowy, and delicate. In a small bowl, microwave the apricot jam for 15 seconds. The same goes for brioche mixed in a food processor: it can be done incredibly quickly (5 minutes! Build the Dough: Next, whisk the eggs in a medium bowl. In a small bowl, microwave the apricot jam for 15 seconds. Roll the small pieces into balls. Making brioche is one of those things that you probably just want to leave to the professionals. It also makes for an over-the-top grilled cheese, an indulgent breakfast sandwich, and serves as exemplary soldiers for dipping into soft boiled eggs and as the ultimate base for French toast. Brioche is, without a doubt, the gold standard of enriched bread, the yardstick by which all others are measured. I leave it for a long time, though. Cover each loaf pan tightly with clear plastic wrap, and let proof at room temperature for about 2 to 3 hours, until doubled in size.

The rest can be attributed to the butter. Using clean hands, slide hands under left and right side of dough and lift it up from the middle until dough releases from work surface, then slap the bottom half of the dough down onto the work surface, quickly stretching the top half up and folding it over the bottom half (it will be sticky at first but don't worry, this process will reduce that as you work; do not add flour). Cover the mixture and let it sit for 45 minutes. Can i bake the bread as balls in a muffin tin? 85C Bakery Cafe. If you prefer to freeze a whole loaf, defrost overnight in the refrigerator. I love Brioche bread and yours looks so delicious! but I want to avoid commercial flours and will use my own. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Allow the dough to rise for 60 minutes in a warm place. Add in 2 cups of flour (260g), a cup at a time, and let the mixer go until the dough is well combined. French Brioche is actually a pastry of french origin similar to a highly enriched white bread youd find in many bakeries around the world. I let it rise initially in the greased bowl for 1 or 2 hours until doubled in size and then divided and placed in the greased pan and let that rise for another 1 or 2 hours and then baked. At this point, the dough may also be frozen or stored in an airtight container in the fridge for up to 1 week. From Parker House rolls to challah, panettone to cinnamon buns, youve probably been enchanted by the softer and fluffier profile of enriched doughs.When you slice open a loaf of well-made brioche, youll be greeted with an ultra fine crumb. Put simply, bread flour was specifically made to be used with yeast in bread to produce a fluffier end result. Traditional brioche is a very deep golden brown, as the photo illustrates, but if you want a lighter crust the foil tent will do the trick. Anybody have a good recipe? Nicola Lamb is a recipe developer, consultant, and pastry chef based in London. To pull off homemade brioche, there is much more behind the scenes work, and the ingredients are a little pricier as well. After this, softened butter is added piece by piece, and the mixing continues until full gluten development is achieved, the point at which the dough can be easily stretched into a very thin sheet without tearing. Which isn't to say that a tart-sweet raspberry preserve or orange marmalade, or peach jam, Devon cream or butter aren't all welcome additions; simply that a bite of brioche can proudly stand alone. Brioche is the original cake; consider the famous mistranslation of Qu'ils mangent de la brioche!, which may or may not have actually been said by Marie Antoinette, to Let them eat cake. After all, it was only with the introduction of chemical leaveners like baking soda in the mid-1800s that we began to disassociate cake with yeast. Grease an 8 1/2- by 4 1/2-inch aluminum loaf pan and line with a 7- by 13-inch sheet of parchment paper so that parchment hangs over the long sides of the pan to form a sling. Bake the brioche until it is golden brown on top, approximately 30-35 minutes. Then, let rise again and bake! Valid from 3/1/2023 to 3/31/2023. Repeat with remaining piece of dough. Set mixer to low. In the refrigerator for up to 1 week. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Brioche with more butter will rise the least and is dense and rich. Brioche is sweet bread that is as common in Italy as the croissants is in France. It is like a croissant, with a lot less work! You can read about it here and here. Mozzarella Stuffed Chicken Wrapped in Parma Ham Recipe, Simple Steamed Asparagus Recipe (Quick and Easy), Best Honey Glazed Carrots Recipe (Oven Roasted), Best Creamy Au Gratin Potatoes Recipe (Dad's Famous). I would love to see it. However, upon retesting in the winter in a much cooler home, I found that softened butter (65F/18C) incorporated more effectively.After mixing, the dough should be around 77F (25C). Repeat with remaining piece of dough. All-purpose flour results in a shorter bread and doesnt rise as much. Place the brioche pan on the metal baking sheet (which has been preheating in the oven). Welcome to my cucina (kitchen). Preheat the oven to 350 degrees F / 180 degrees C while the dough is proofing. Bake for 37 to 40 minutes in the center of the oven. I love a toasted slice of this bread with butter and jamYUM!! Stir gently until foamy. You can use milk, cream, water.some people even use brandy. Then place your bread in the oven for a bit and see if that helps. bean casserole. (Eat!). Transfer to the refrigerator for an overnight cure (this process is only for brioche, standard bread recipes would be shaped and allowed to rise before baking immediately after the second rise.). Homemade bread is the best! Alternatively, for brioche Nanterre, divide dough into 8 equal portions (70g each), forming each into a smooth ball. Add the whisked eggs, vanilla extract, and melted butter to the dough mixture. With a pastry brush brush the top of the bread with a thin layer of the jam. I havent test it with honey and the yeast needs sugar to grow so I would GUESS that the honey should work but cant guarantee. Although yeast should, in theory, come alive anytime, I often notice that enriched doughs performs poorly in the final proof if the dough hasnt undergone fermentation and the yeast has clearly become active. Once your brioche loaf is done bakingand restedand ready to eat I recommend slathering a bit of that butter all over a slice while its still warm. Brioche doughthat's too wet will be slack and hard to handle, and it won't spring up as pertly during baking. I dont always but you definitely can do that. To store- Make sure the baked bread is container. . When you mix the dough, you must balance gluten development with fermentation. Whisk together the egg and water, and brush the bread with the egg glaze. If not serving immediately, wrap the hot bread in foil and set aside at room temperature for up to 2 days. Brioche made with whites alone produces a brioche that is more similar to sandwich bread, while brioche made only with yolks has a vibrant, tall, and rich crumb that towers over its white counterpart. Turn the bread out of the pans and cool completely on a cooling rack. 63 comments. I'm Kellie and I LOVE food! Once it has risen, brush the dough with egg wash and bake at 350 degrees Fahrenheit for 35-40 minutes, until golden brown. Thought butter was glutens biggest enemy? 2700 Alton Pkwy, Ste 123. Add enough cream to make a pourable consistency. Why doesnt this? Transfer the dough to a greased (even better, nonstick and greased) 8-by-4-inch loaf pan, seam-side down. Position a rack in the center of the oven and preheat to 350 degrees Fahrenheit. When making bread it is very important to use bread flour instead of all-purpose flour. Available only on the 85C App. Anybody have a good recipe? Since air is being incorporated into the dough during the mixing process, the ambient temperature of the environment is crucial. Grease a brioche pan and place the loaf into it. To bake previously frozen dough, allow to come to room temperature before unwrapping.