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Premium bread machine — dual kneading blades, rectangular loaf
Classic fluted tin for brioche à tête — traditional French shape
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Premium bread machine — dual kneading blades, rectangular loaf
Classic fluted tin for brioche à tête — traditional French shape
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Place all the ingredients, except the butter, in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic cycle; press Start; the dough will be soft and sticky. About 10 minutes into Knead 2 (set a kitchen timer), open the lid while the machine is running. Add a piece or two of the butter, allowing it to be incorporated before adding more pieces. It will take a full minute or two to add all the butter; close the lid. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.