French Brioche Bread In Breadmaker Recipes

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FRENCH BRIOCHE



French Brioche image

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

⅓ cup warm water (110 degrees F/45 degrees C)
3 eggs
2 egg yolks
¾ cup butter, softened
3 ⅓ cups all-purpose flour
¼ cup white sugar
½ teaspoon active dry yeast
1 egg white
2 tablespoons water

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



Bread Machine Brioche image

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

1 3/4 teaspoons active dry yeast
1 3/4 cups bread flour
2 tablespoons bread flour
3 tablespoons sugar
3/4 teaspoon salt
2 whole eggs
1 egg yolk
1/4 cup water
2 tablespoons water
8 tablespoons unsalted butter

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



Bread Machine Brioche Recipe image

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

⅓ cup milk (80 g)
1 tablespoon bread flour (9 g)
3 large eggs ((cold) 150 gr)
1¼ teaspoon table or sea salt (7.5g)
2 tablespoons granulated sugar (25 g)
12 tablespoons butter ((cold) 168 gr)
2¾ cups bread flour (330 g)
2 teaspoons instant yeast (7 gr)
1 large egg
1 tablespoon heavy cream

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)



Brioche Loaf ( Breadmaker 1 1/2 Lb. Loaf) image

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

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

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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