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

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10 Comments
  1. Reply
    PATRICIA A WHEELER February 21, 2020 at 5:37 pm

    Hello, This recipe looks amazing. Can I shape into rolls? The rolls are great for sandwiches, etc.

    • Reply
      Steve Nubie April 30, 2020 at 11:58 am

      Yes, you can do anything you want with dough after it has been kneaded by the machine.
      Steve

  2. Reply
    Scott July 27, 2019 at 1:24 am

    This sounds like a great recipe to try but I am not sure about the butter. Are you saying to add it during the kneeling cycle and the ten minutes gives you the time for it incorporate? Only think I am not sure about is how to time 10 minutes before the end 🙂

    • Reply
      Steve Nubie April 30, 2020 at 12:00 pm

      If the butter is at room temperature it will be soft and will easily incorporate into the dough during the kneading cycle.
      Steve

  3. Reply
    June Holmes July 17, 2019 at 12:32 am

    I would like to know on the Brioche recipe it says at the end to allow the loaf to rest in the machine for 20 minutes, does that mean leave it on the warm cycle or shut it off?

    • Reply
      Steve Nubie April 30, 2020 at 12:01 pm

      Shut it off. You just want the bread to firm up a bit. You can always take it out when it’s done but resting gives the overall loaf a little more structural integrity.
      Steve

  4. 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.

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

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

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