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The puggy brioche loaf
The puggy brioche loaf

Before you jump to The puggy brioche loaf recipe, you may want to read this short interesting healthy tips about Snacks that provide You Vitality.

Enjoying healthy foods tends to make all the difference in how we feel. Whenever we eat more healthy meals and less of the bad ones we generally feel much better. A salad tends to make us feel much better than a piece of pizza (physically at any rate). Sometimes it’s tough to find healthier foods for snacks between meals. Finding snack foods that will help us feel better and increase our levels of energy often involves lots of shopping and scrupulous reading of labels. Here are some healthy snacks that can be used when you need a quick pick me up.

Healthy foods made from whole grains are excellent for a fast snack. A mid-morning snack of whole grain bread along with some protein will maintain you until it’s time for the afternoon meal. Chips and crackers produced from whole grains can be great for quick snack foods to eat on the go. Selecting whole grain snacks is always better than eating the highly processed grains we commonly come across in our grocery stores.

You will find lots of healthy snack foods you can choose that never involve a lot of preparation or searching. Deciding to live a healthy way of life can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let’s go back to the puggy brioche loaf recipe. You can have the puggy brioche loaf using 6 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook The puggy brioche loaf:
  1. You need 250 g bread flour
  2. Prepare 10 g active dry yeast
  3. Provide 1/2 tsp salt
  4. Prepare 30 g sugar
  5. You need 95 g salted butter
  6. Take 3 large eggs
Instructions to make The puggy brioche loaf:
  1. Mix flour, yeast, sugar, salt in bread machine. Mix dry ingredient well
  2. Add egg one at a time. Knead around 10 min until smooth dough is formed.
  3. Add cold butter in small pieces portionwise. Knead for another 20 minutes. Check if the dough can stretch to thin film.
  4. Transfer the dough into a bowl. Cover with plastic wrap, 1st proof at around 20C for 1 hr.
  5. Knock air out from the dough. Knead well and do 2nd proof in the fridge overnight
  6. 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
  7. Proof at room temperature for 1 hr. Bake at 170C for 25 minutes.

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