Pan Brioche (Traditional recipe)

Описание: Hello everybody from Cucinaconnoi.it. Today we'll see the preparation of the Pan Brioche. Let's see the ingredients we need for about 1 kg of mixture: 500 grams of flour, 80 grams of water, 2-3 tablespoons of milk, 3 eggs and 1 egg yolk, 10 grams of honey, 120 grams of butter, 40 grams of sugar, 20 grams of durum wheat flour, 8 grams of salt. Let's start preparing the biga with 150 grams of flour, warm water and yeast. We let it knead until it becomes smooth and compact. At this point the biga is ready, so we place it in a bowl, cover it with paper wrap and let it rise in a warm place at 28-30 degrees for about 30 minutes until it doubles in volume. The biga is almost ready, so meanwhile we prepare a mixture with the rest of the ingredients except the butter. So we let it knead. We add some tablespoons of milk. At this point the mixture is thick and we can add the biga. Now we can add the butter little by little, once we get a smooth and supple mixture, we cover it with a paper wrap and we can let it stand in a warm place at about 28-30 degrees until it doubles in size. This process will take us an hour and a half. At this point our mixture is well risen.
So we grease with butter a plumcake or loaf pan or if we like a round mould with high sides. We transfer the dough with a rubber spatula onto a lightly floured work surface. We shape the mixture in an elongated form, and the size must be twice the length of the mould. So at this point we fold the dough over itself and put it in the loaf pans. We make some cuts on the surface with the blade of a knife. Then we cover it with a dish towel and let it rise in warm place at 28-30 degrees, until it doubles in volume. It will take about one hour or one hour and a half.
Our pan brioche is well rise, so web rush it with a little bit of milk, so we bake it at 280 degrees in oven for about 50 minutes. Our pan brioche is finally ready. We can test the baking by inserting a skewer inside, if it comes out dry, then the bread is baked. Anyway, the baking time can vary from 40 to 50 minutes depending on the type of oven. The pan brioche pan should be soft to the touch. It is recommended to let it cool before slicing. The pan brioche is a very versatile bread. It can be served for breakfast with butter and jam, or used for savory dishes, for example, tramezzino, sandwich, bread pie. Using the same dough, you can also prepare panini with cured meats, cheese etc.
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