Prep 10 mins
Cook 0 mins
I never thought I would see a recipe for this - a yummy brioche done entirely in the bread machine. This is wonderful for making French toast. Baking time is according to your machine's cycle.
- 8.62 ml active dry yeast
- 414.03 ml bread flour
- 29.58 ml bread flour
- 44.37 ml sugar
- 3.69 ml salt
- 2 whole eggs
- 1 egg yolk
- 59.14 ml water
- 29.58 ml water
- 118.32 ml unsalted butter
- Add all ingredients except the butter to your bread machine in the order suggested by manufacturer and process on the basic bread cycle.
- Cut the butter into tablespoon size pieces.
- About 10 minutes before the end of your first kneading cycle, begin adding the butter, 1 tablespoon each minute.
- Do not rush it.
- Let the machine continue its process.
- After bread is baked and at the end of the entire cycle, let the brioche cool in the OPENED machine about 20 minutes.
- This will keep the sides firm while the center stays moist.
The bread was tasty, however the recipe was a little vague as to what sized loaf to set my machine at. Also, my machine's first kneading cycle is less than 10 min long, so adding the butter was an exercise in guessing.
Thank you for this wonderful recipe! I fell in love with being able to buy a loaf of brioche while living overseas but can't seem to do so here at home. Now I have a simple, easy and delish option for home. Like a couple of other reviewers I did wonder about how this would turn out with so little flour - but it's magic! Just use a light crust setting though, the sugar and butter content makes it darken up very quickly.
Thank you for posting this brioche recipe! An easy way to have brioche whenever you want. I did use the light setting and the 1.5 pound loaf setting on my machine and it came out beautifully golden brown with a very nice crumb. The bread didn't last long enough for french toast, so maybe next time ;-) I may even try using just the dough cycle and making sticky buns with the dough. Mmmmm....