FRENCH BRIOCHE
A rich eggy bread, made easier by preparing the dough in the bread machine.
Provided by Linda
Categories Bread Yeast Bread Recipes Egg
Time 2h35m
Yield 15
Number Of Ingredients 9
Steps:
- Place the first seven ingredients in bread machine in order suggested by your manufacturer. Select dough cycle.
- Turn finished dough out onto a lightly floured board and knead 5 to 10 times. Separate into 2 or 3 pieces. Roll with hands into strips. Braid or twist strips together. Place onto a parchment lined baking sheet. Set aside to rise in a warm place until doubled in size.
- Preheat the oven to 350 degrees F (175 degrees C). Whisk together 1 egg white and the water. Brush onto the top of the loaf.
- Bake in the preheated oven until deep golden brown, about 20 minutes.
Nutrition Facts : Calories 218.2 calories, Carbohydrate 24.8 g, Cholesterol 88.9 mg, Fat 11.1 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 6.4 g, Sodium 84.9 mg, Sugar 3.5 g
BREAD MACHINE BRIOCHE
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.
Provided by Marie
Categories Yeast Breads
Time 10m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- 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.
BREAD MACHINE BRIOCHE RECIPE
Now you can make classic brioche in your bread machine, then shape it by hand to meet your specific needs before baking in a conventional oven.
Provided by Paula Rhodes
Categories Savory Bread Machine Loaves and Yeast Rolls
Time 10h15m
Number Of Ingredients 10
Steps:
- Combine 1/3 C of milk and 1 T of flour in a microwave-safe container. Whisk until smooth. Microwave this liquid paste mixture for 20 seconds on High. Remove and stir. Place back into the microwave for 10-20 seconds or however long it takes to turn the mixture into a thick "gravy" consistency. Let this mixture cool to room temperature. Pour into the bread machine pan.
- Add 3 eggs, 2 T granulated sugar, 1¼ t salt, 12 T chopped butter, 2-3/4 C bread flour, and 2 t instant yeast to the bread maker pan.
- Select the DOUGH cycle and push START. After 2minutes, open the lid of your bread machine. Make sure the paddles are engaged and the dough is gathering into clumps or a ball.
- Check the dough again after 8-10 minutes. If the dough is too slack, add additional flour one tablespoon at a time, letting the dough absorb the flour before adding more. The dough should be thick enough to hold its shape, stick to the sides, then pull away. This dough should be stickier than the average bread dough. But it must be firm enough for the bread machine blades to get traction as they knead the dough.
- During the last 5 minutes of the kneading phase, the dough should be smooth, shiny, and pulling away from the sides. Allow the DOUGH cycle to complete. The dough should be doubled in size. If the ambient temperature is chilly in your kitchen, you may need to allow the dough to rise longer until doubled.
- Gently release the dough from the sides to remove some of the air.
- Cover the bread machine bowl and place it into your refrigerator for 6-24 hours. (You can also transfer the dough to another bowl before placing it into the fridge.) Do not skip this part. If you don't have time for the chill, you might want to make another kind of bread.
Nutrition Facts : ServingSize 1 roll, Calories 242 kcal, Carbohydrate 24 g, Protein 6 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 85 mg, Sodium 367 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 5 g
BRIOCHE LOAF ( BREADMAKER 1 1/2 LB. LOAF)
This recipe is from Fleischmann's Yeast company. I love egg breads, especially for french toast and bread pudding.
Provided by Mercy
Categories Yeast Breads
Time 3h15m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- 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.
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BASIC BRIOCHE BREAD RECIPE - LET THE BAKING BEGIN!
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4.4/5 (25)Total Time 1 hrCategory BreakfastCalories 181 per serving
- Prep: Grease a large bowl with oil or nonstick spray, set aside. Measure and prep all of the ingredients. Weigh the ingredients for best results.Check your yeast to make sure it's active, if you need to (Note 1).
- This amount of dough will make either one big loaf, two smaller ones, or 16 dinner rolls.For two smaller loaves, split the dough into 16 pieces, then roll each piece into a tight ball and arrange 8 pieces in each of 9"x5" parchment-lined bread pan.For one larger loaf, divide the dough into 8 and roll each into a ball. Arrange the shaped balls in one 9"x5" parchment-lined pan.For dinner rolls, divide the dough into 16 pieces and roll into tight, smooth balls. Add to a 9"x12" baking pan spacing evenly. Allow to rise until at least doubled in size, about 3 hours (Note 5). This rise is longer since the dough needs to come to room temperature before it can start rising.Lightly brush the tops with the whisked egg yolk and sprinkle with poppy seeds if you wish.
- Place in a preheated to 350°F oven and bake until golden-brown in color. The more sugar the dough has, the deeper brown in color it will be.~20 minutes for 2 loaves.~35-40 min for 1 loaf, or until the inside registers 185°F degrees and the tops are golden in color. ~or until the tops are evenly golden brown. If the dough browns too fast, loosely tent the top with foil. Remove from the oven and leave in the pan for 5 minutes, then remove from the pan to a cooling rack and allow to cool completely.
- Store the Brioche Loaves in a ziplock bag for up to 4 days or tightly wrap with plastic wrap and freeze for up to 1 month.
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- Mix the yeast, lukewarm milk, and sugar, and let it sit for 5 minutes until foaming. Mix in the eggs until well combined.
- Place it with the flour and salt in the bowl of a stand mixer, and knead at speed level 1 for 5 minutes (your dough is very sticky). Add the butter in pieces and knead for another 15 minutes at speed level 2 (your dough should be sticky but comes easily from the bowl using a silicone spatula).
- Place the dough in a greased bowl, cover with a damp tea towel, and let it rise at room temperature for one hour. Refrigerate for 4-16 hours ➝ makes your brioche soft & airy.
- Take the dough out of the fridge, place on a lightly floured surface, divide into five pieces and fold each one into a log (punch down the dough gently with the ball of your hand, stretch into a rectangle, and roll up into a log). Place them in a greased (or with parchment paper lined) 10x5-inch loaf pan (25x12cm), cover with a damp tea towel and let it rise for 1.5-2 hours at room temperature.
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