Frenchbriochebreadinbreadmaker Recipes

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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.

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

FRENCH BRIOCHE BREAD IN BREADMAKER



French Brioche Bread in Breadmaker image

This rich egg and butter bread has a light and tender crumb that will melt in your mouth. It is great to eat with butter and tastes fantastic in French toast.

Provided by JaneMulkern

Categories     Yeast Breads

Time 3h55m

Yield 1 loaf

Number Of Ingredients 8

1/2 tablespoon granulated yeast
3 1/4 cups all-purpose flour
1/2 cup water
1/2 tablespoon salt
1/4 cup sugar
1/2 cup unsalted butter, melted (1 stick)
3 eggs, lightly beaten
1 egg (egg wash)

Steps:

  • Add yeast and flour to breadmaker. .
  • In a microwave safe bowl, combine water, salt, sugar, and butter and microwave until butter is melted (about 3 minutes and 30 seconds). Mix butter mixture with a whisk and add to the breadmaker. .
  • Turn breadmaker on to "dough mixing mode". After dough has been mixed together (about 1 minute after turning on "dough mixing mode") add eggs. Add more flour to mixture if dough is too sticky one tablespoon at a time. .
  • Allow breadmaker to run through cycle. After cycle is complete, let dough rise in breadmaker until it rises to the top of breadmaker canister (about 1 hour).
  • Grease a 9 x 4 inch loaf pan with butter.
  • Dust the surface of the dough with flour. On a floured counter, pat the dough into a 7 by 14 inch rectangle. (If necessary, use a bench scraper to loosen dough and add more flour underneath the dough so it doesn't stick.). .
  • Using your bench scraper to cut the loaf in half lengthwise. Gently roll each half into a 14" tube. Pinch the two ends of the dough together and braid dough by laying the left piece over the right until pieces of dough are tightly twisted. Pinch ends together. Transfer loaf to prepared loaf pan. .
  • Cover pan loosely with plastic wrap and allow to rise until doubled in size. Top of the loaf should rise about 1 inch over the lip of the pan. Could take up to 3 hours. (Tip: Turn oven to 110° then turn off. Let dough rise in warmed oven. Dough will rise in about 1½ hours.) .
  • Before baking, beat 1 egg to create an egg wash and spread over top of bread. (You will not use entire egg for egg wash.).
  • Preheat oven to 350º. Bake approximately 25 minutes until the crust is golden brown and internal temperature registers 200º. .
  • Let cool for 5 minutes in the pan on a wire rack. Remove loaf from pan and cool completely on a wire rack before slicing, about 2 hours.

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