Prep 15 mins
Cook 3 hrs
This recipe is from Fleischmann's Yeast company. I love egg breads, especially for french toast and bread pudding.
- 3 large eggs
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 1⁄3 cup milk (70º to 80ºF)
- 3 tablespoons water (70º to 80ºF)
- 3⁄4 teaspoon salt
- 3 cups bread flour
- 2 tablespoons sugar
- 1 1⁄2 teaspoons bread machine yeast
- Measure all ingredients into bread machine pan in the order suggested by manufacturer.
- Process on sweet or basic/white bread cycle; use light or medium/normal crust color setting.
- Remove bread from pan; cool on wire rack.
I always use the dough cycle then separate the dough into three parts and braid it. Then I let it rise for an hour and bake it for 20 minutes at 350 degrees. The dough is flaky and soft and buttery, it's just as amazing as regular brioche, but with less butter and eggs. I LOVE this recipe! So easy, and absolutely amazing.
I've never been to France, and as far as I know, there isn't even supposed to be a decent French bakery where I live. So, I have NO idea what brioche is supposed to taste like and can't base my review on that. What I can say is that this recipe makes a DELICIOUS loaf of bread! Flavorful, moist and flaky with a delicate crust- really good stuff that we can't stop eating, thanks Mercy!
I wsa quite surpised to find that there were very few brioche recipes for breadmakers on this site. It doesn't matter though as this one works perfectly!!!I found it a bit different to the ones we buy at the bakers here(in France), as they are a bit lighter, but it's lovely! I'll definitely be making this recipe again.