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Before you jump to The puggy brioche loaf recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Spend less Money In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. Those days are over, and it seems we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we are unable to transform things for the better without everyone’s active contribution. These adjustments need to start taking place, and each individual family needs to become more environmentally friendly. Keep reading for some ways to go green and save energy, generally in the kitchen.
A lot of electricity is actually consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to run less regularly, will also save electricity.
The kitchen by itself gives you many small ways by which energy and money can be saved. Environmentally friendly living is not that difficult. A lot of it really is simply using common sense.
We hope you got insight from reading it, now let’s go back to the puggy brioche loaf recipe. To cook the puggy brioche loaf you only need 6 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to prepare The puggy brioche loaf:
- Provide 250 g bread flour
- Use 10 g active dry yeast
- Get 1/2 tsp salt
- Provide 30 g sugar
- You need 95 g salted butter
- Use 3 large eggs
Steps to make The puggy brioche loaf:
- Mix flour, yeast, sugar, salt in bread machine. Mix dry ingredient well
- Add egg one at a time. Knead around 10 min until smooth dough is formed.
- Add cold butter in small pieces portionwise. Knead for another 20 minutes. Check if the dough can stretch to thin film.
- Transfer the dough into a bowl. Cover with plastic wrap, 1st proof at around 20C for 1 hr.
- Knock air out from the dough. Knead well and do 2nd proof in the fridge overnight
- Take the chill dough, knead well and cut into 3 portions. Roll the dough by hand in circular motion. Line 3 doughs in the baking mold
- Proof at room temperature for 1 hr. Bake at 170C for 25 minutes.
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