Community Pick
Brioche Loaf ( Breadmaker 1 1/2 Lb. Loaf)
photo by ilove2cookstuff
- Ready In:
- 3hrs 15mins
- Ingredients:
- 8
- Serves:
-
16
ingredients
- 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
directions
- 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.
Questions & Replies
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Hello, I half made this brioche twice now and have been satisfied with the results. But I do find it a little crumbley. When I try to handle it after it has cooled down, it falls apart very easily in my hand. I live in another country where the ingredients might be of another quality. I do use the unsalted butter and right right amount of yeast. Could it be the flour?
Reviews
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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.
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Only modification to the ingredients was to use all purpose flour. It’s been difficult to find bread flour in the stores lately. Mixed the dough in the bread maker per the manufacturer recommendations. Which was wet ingredients first; dry ingredients second; placed the cold butter around the sides in tbsp slices; and then added the yeast in a little depression in the flour. The proofing/baking process I used was a little different than the directions. Let the dough proof in the fridge overnight in a covered bowl. Split it into 2 braided loaves in bread pans and let it rise until it fills the pan, and add egg white wash. Cooked at 375F in the oven for 30 min. It turned out great! Very happy with my first try. It’s so buttery and fluffy with crispy edges. I will make this again!
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Just plain UNBELIEVABLE brioche bread! I used King Arthur bread flour, rapid-rise yeast, but I took the suggestion from a comment above and used 2-1/2 Tbs sugar (instead of the suggested 2 Tbs). The result was soft, fluffy, buttery bread. No salt or sweet signature, so the balance was ideal. The slices made the perfect French toast and the top overflow was softer, airy, and delicious (different consistency than the main loaf). I couldn’t get a picture before I, I mean, the family tore into it. :)
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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!
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Tweaks
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I tried this recipe on sweet and then tried it on #1 normal white. I also great the inside of the pan with a table spoon of I can't believe its not butter. I also substituted 1 of the tablespoons of sugar with a table spoon of cinnamon sugar. I also topped the top of the loaf when it finished with a tablespoon of butter as it cooled on the rack.
RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.