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BM260 and BM366 Program 4
Tipstsp = 5ml teaspoon tbsp = 15ml tablespoon
For 1kg loafMilk - see instructions2 eggs 2135g butter, melted 1 1/2tsp salt 70g sugar 550g unbleached white bread flour 1 1/2tsp easy blend dried yeast
For 750g loafMilk - see instructions 2 eggs110g butter, melted 1 1/2tsp salt 50g sugar 450g unbleached white bread flour 1 1/2tsp easy blend dried yeast
For 500g loaf Milk - see instructions 1 egg 80g butter, melted 1tsp salt 30g sugar 350g unbleached white bread flour 1 1/2tsp easy blend dried yeast
I always make the smallest size for brioche. The biggest is so big it climbs out of the machine. The recipe in the booklet for the middle size doesn't work well though I think it may have been adjusted in the online version. Can't compare as can't find my recipe booklet, that's why I'm here. So, like Goldilocks I do the smallest size. It produces a wonderful loaf with a soft hint of yeast that is perfect and also lovely for French toast or bread and butter pudding - not that I often have enough left over!
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