The recipe calls for
High gluten (bread) flour 170g
Low gluten (cake) flour 30g
Butter 30g
Sugar 25.5g
Milk powder 6g
Salt 3.8g
Mixture of one egg, one egg yolk, and water 140g
Dry instant yeast 2.1g
Frozen butter 40g
40g of butter has to be prepared ahead of time by freezing (at least overnight, as suggested by the recipe). They also need to be cut into 1cm cubes. These are to be added to the dough midcycle.
Anyhow, I followed the recipe as is. The egg and water mixture only came up to be about 100ml, because I actually had a little "hiccup" with the measurement. I had already cracked the eggs into the measuring cup before placing it onto my electronic scale. So technically speaking, I should have added more water to compensate for the weight of the empty measuring cup. But I decided I was too lazy to start all over and do the calculations. Plus my dough was always coming up wet, so I decided that less water wouldn't hurt.
Once again, I felt the urge to check the dough after the machine has been set in motion. For the brioche, mode No. 9 is used. No timer available for this option, because fresh ingredients such as eggs and milk might spoil if left in the breadmaker for extended periods of time.
And what do you know!! The consistency of the dough was perfect! So if I had followed the recipe EXACTLY, I would have ended up with too much water again! And here I am adding in the frozen chunks of unsalted butter.
Three and a half hours later:
Oh!!! This is by far the best loaf I've gotten out of the machine! Finally a loaf I can be proud of =) Needless to say everyone at home loved it. What a success!
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