Brioche Recipe

 

AuthorSteve Nubie
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For many people a bread called Brioche is an intimidating recipe, but it’s actually very easy to make in your bread machine. It’s a very rich bread made with milk, sugar, eggs and lots of butter. The result is a very fine texture that has a soft crumb and is flaky on the outside. Brioche is often used as a base for French toast or bread puddings but makes a great accompaniment to any meal at any time of day. It goes particularly well with savory dishes like stews or steaks and is always welcome at a barbecue with chicken or pork.

INGREDIENTS:
 3⁄4 teaspoon salt
 3 tablespoons sugar
 1⁄4 cup warm milk + 2 tablespoons warm water (110° F.)
 2 whole eggs
 1 egg yolk
 1 3⁄4 cups bread flour + 2 tablespoons bread flour
 1 3⁄4 teaspoons active dry yeast
 8 tablespoons unsalted butter (room temperature)
DIRECTIONS:
1

Add all ingredients except the butter to the bread pan in the order indicated in the recipe but reserve the butter.

2

Set for the basic white bread setting. 10 minutes before the end of the first kneading cycle add the butter one tablespoon at a time with each added one minute apart.

3

Once the cycle is complete, let the loaf rise and bake and then let rest in the machine for 20 minutes.

Ingredients

INGREDIENTS:
 3⁄4 teaspoon salt
 3 tablespoons sugar
 1⁄4 cup warm milk + 2 tablespoons warm water (110° F.)
 2 whole eggs
 1 egg yolk
 1 3⁄4 cups bread flour + 2 tablespoons bread flour
 1 3⁄4 teaspoons active dry yeast
 8 tablespoons unsalted butter (room temperature)

Directions

DIRECTIONS:
1

Add all ingredients except the butter to the bread pan in the order indicated in the recipe but reserve the butter.

2

Set for the basic white bread setting. 10 minutes before the end of the first kneading cycle add the butter one tablespoon at a time with each added one minute apart.

3

Once the cycle is complete, let the loaf rise and bake and then let rest in the machine for 20 minutes.

Brioche Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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4 Comments
  1. Reply
    Suzette W Diorio December 6, 2018 at 3:57 am

    How much of a difference does the salted butter make?

    • Reply
      Steve Nubie January 13, 2019 at 9:11 am

      Hi,

      Not much. Salt helps to manage yeast growth but you should be fine if you want to use either salted or unsalted butter.

  2. Reply
    Amber May 25, 2018 at 12:49 pm

    Hello, is it possible to have the ingredients in metrics and grams? Thank you

Leave a Reply to Amber Cancel reply

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