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Brioche dough without a bread machine is not difficult to make once you activate the yeast.
You have to make sure the water is lukewarm, not colder not warmer.
The advantage of using the Bread Machine is that it heats up the water at the right temperature, so you don’t have to worry about it.
Brioche & Bread Rolls’ dough without a bread machine
- To activate the yeast mix the Dry Active Yeast with ¼ cup of the water needed for the recipe. The water should be lukewarm. Add ½ tsp of sugar, and let it rest until it becomes foamy.
- In the meantime, strain the flour along with the sugar and the salt into a bowl, ensuring they are completely mixed. Make a ‘well’ in the centre of the flour mix.
- Combine all the wet ingredients together: milk, butter, eggs and the frosty yeast. Slowly pour them in the ‘well’ of the flour and mix it with the wet ingredients gradually, using your fingers.
- Once they are thoroughly mixed, you can either continue mixing the flour with your hands, or put it into an electric mixer with a dough hook. Mix it until the dough becomes a ball that comes away easily from the side of the bowl.
- Take the dough out of the bowl and knead it on a flat surface. Shape it into a smooth ball and place it into an oiled bowl covered with a wet towel to rest. Let it rise for 2 hours.
- For cooking instruction follow the recipes: Soft Pizza or Panini