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.
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.
BRIOCHE
Make homemade brioche and enjoy with jam or butter for breakfast. It takes a little effort, but the results of this sweet, soft bread are well worth it
Provided by Liberty Mendez
Categories Breakfast, Brunch
Time 1h15m
Number Of Ingredients 7
Steps:
- Put the flour in a bowl of a stand mixer with a dough hook. Add the salt to one side and sugar to the other. Pour in the yeast to the side with the sugar. Mix each side into the flour with your hands, then mix it all together with the dough hook.
- Heat the milk until warm to the touch, but not hot. Mix into the flour mix until combined. With the dough hook on medium, gradually add the eggs and mix for 10 mins.
- Gradually add the softened butter, one or two cubes at a time, until combined. This will take 5-8 mins. Scrape down the sides, the dough will be very soft.
- Scrape the dough into a large bowl, cover with a tea towel and leave for 1 hr 30 mins-2 hrs until doubled in size and well-risen. Once risen, put in the fridge for 1 hr.
- Line the bottom and sides of a 900g loaf tin with baking parchment. Portion the dough into seven equal pieces (the easiest way to do this accurately is to weigh it). Lightly dust a work surface with flour, take a piece of dough and pull each corner into the middle to form a circular shape. With a bit of pressure, push down and roll into ball. Repeat with the six remaining pieces.
- Put the balls into the tin, four on one side and three in the gaps on the other side. Cover with a tea towel and leave to prove for 30-35 mins until almost doubled in size. Heat the oven to 180C/160C fan/gas 4. Lightly brush the dough with the egg wash and bake for 30-35 mins until golden and risen. Leave to cool in the tin for 20 mins, then remove and cool completely.
Nutrition Facts : Calories 460 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.8 milligram of sodium
BREAD MACHINE BRIOCHE BUNS
Provided by Ann
Time 2h20m
Number Of Ingredients 9
Steps:
- Put all the ingredients in your bread machine and set it on the dough setting.
- When the dough is ready, pull it out and cut into 16 pieces (or 8 if you want BIG burger buns). Preheat the oven to 170 F, then turn it off. This provides the perfect warmth for rising the dough. Spray two baking sheets with cooking spray.
- Shape each piece of dough into a ball, then pull the dough down from the top of the ball, pinching it together on the bottom to smooth out the surface. Set the ball on the baking sheet, leaving 2 - 3 inches of space between them to allow room for rising. Repeat until all 16 buns are shaped.
- Spray the buns with cooking spray (or lightly brush with melted butter or oil), then cover loosely with a clean towel and set them in the warmed oven. Let rise for about 40 minutes or until they are nice and puffy.
- Set a shallow baking pan in the bottom of the oven and pour about 1/2 cup of water in. Gently remove the towel from the top of the buns and turn the oven to 400 F. Bake for 15 - 20 minutes or until the tops of the buns are a deep golden brown. I set them on a rack to cool. Brush the tops of the buns lightly with butter or olive oil - or spray lightly with cooking spray - to soften the tops of the buns.
BREAD MACHINE BRIOCHE
I recently made this for the first time in my new bread machine. I found the recipe in a bread machine cookbook I bought at the goodwill. The author said that she liked it cold but I prefer it hot from the oven and smothered in butter. The dough is a bit sticky, I suggest buttering your hands first before shaping. The bread machine mixes the dough, you do the rest.
Provided by Old widow
Categories Yeast Breads
Time 3h20m
Yield 12 brioche, 12 serving(s)
Number Of Ingredients 9
Steps:
- Set your bread machine to the dough cycle. Add all ingredients except the topping ingredients in the order called for by your machine.
- When the dough is ready , remove from machine and divide into 12 equal size balls. Take a small amount of dough from each ball and make a smaller ball.
- Grease or butter a muffin tin and place 1 large ball in each cup. Make a valley in the center of each and put a small ball in each depression.
- Cover with a dish cloth and let rise for 45 minutes.
- Preheat oven to 375 degrees.
- Lightly beat 1 egg with 1 teaspoon sugar and lightly brush each brioche.
- Bake at 375 degrees for 15-20 minutes or until lightly browned.
Nutrition Facts : Calories 198.6, Fat 6.2, SaturatedFat 3.4, Cholesterol 59.5, Sodium 450.8, Carbohydrate 29.2, Fiber 1.4, Sugar 3.6, Protein 6.3
BUTTERY BRIOCHE HAMBURGER BUNS
These rich brioche buns are made with a generous amount of butter and eggs. They make great homemade hamburger buns or can be served with a salad.
Provided by Diana Rattray
Categories Bread
Time 3h25m
Number Of Ingredients 17
Steps:
- Gather the ingredients.
- In the bowl of a stand mixer , combine the milk and yeast. Let stand for 5 minutes.
- Add the flour and sugar. With the paddle attachment, mix the sponge until you have a smooth batter.
- Remove the beater, cover the bowl with plastic wrap, and let stand for about 30 minutes, or until you see bubbles over the surface of the dough.
- Using the dough hook, mix the flour, salt, and beaten eggs into the starter. Once the dough is formed, knead with the dough hook for about 4 minutes. Scrape the bowl down a few times, adding more flour by the teaspoon if it is too sticky.
- Add the butter, 2 tablespoons at a time. Continue kneading with the machine, scraping the bowl from time to time, for about 5 minutes longer. The dough should be smooth and shiny.
- Oil a large bowl with the olive oil or vegetable oil.
- Using a bowl scraper or spoon, scrape the dough into the oiled bowl. Cover with plastic wrap and let rise for about 1 1/2 hours, or until doubled in bulk.
- Punch the dough down; fold over a few times.
- Cover with plastic wrap again and let rise for 45 minutes.
- Line a large baking sheet with parchment paper.
- Transfer the dough to a lightly floured surface. With floured hands, shape into about a dozen balls. Flour your palm and flatten the balls to make thick disks.
- Arrange the rolls on the parchment-lined pan. Cover with a lightweight kitchen towel and let them rest for 20 minutes.
- Heat the oven to 400 F.
- Sprinkle the tops of the buns with a little cornmeal , then gently turn them over so the cornmeal dusting is on the bottom.
- Make the egg wash by combining the egg with the water; whisk to blend well.
- Brush the egg mixture gently over each roll. Sprinkle with sesame seeds or poppy seeds, if desired.
- Bake for 7 minutes at 400 F.
- Reduce the oven temperature to 350 F and bake for 10 to 13 minutes longer, until golden brown.
- Serve and enjoy.
Nutrition Facts : Calories 281 kcal, Carbohydrate 36 g, Cholesterol 99 mg, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, Sodium 65 mg, Sugar 4 g, Fat 11 g, ServingSize 10-12 buns (10-12 servings), UnsaturatedFat 0 g
BRIOCHE BREAD(BREAD MACHINE)
Make and share this Brioche Bread(Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place all the ingredients, except the butter, in the pan according to the order in the manufacturer's instructions.
- Set crust on medium and program for the Basic cycle; press Start; the dough will be soft and sticky.
- About 10 minutes into Knead 2 (set a kitchen timer), open the lid while the machine is running.
- Add a piece or two of the butter, allowing it to be incorporated before adding more pieces.
- It will take a full minute or two to add all the butter; close the lid.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
Nutrition Facts : Calories 247.6, Fat 12.5, SaturatedFat 7.2, Cholesterol 95.4, Sodium 244, Carbohydrate 27.9, Fiber 1, Sugar 3.3, Protein 5.8
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BASIC BRIOCHE BREAD RECIPE - LET THE BAKING BEGIN!
From letthebakingbegin.com
4.4/5 (27)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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- Remove the dough from the pan and gently set it onto a lightly floured surface. Devide your dough into 10 equal portions for buns (14 for rolls). Shape each piece into a ball and cover with either a flour sack towel or plastic wrap. Allow to rest for 20 minutes.
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