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.
QUICK BRIOCHE BUN RECIPE
Homemade hamburger buns are easier to make than you think! This quick brioche bun recipe takes just one hour from start to finish.
Provided by Kristine Rosenblatt
Categories Bread
Time 1h
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper or a silicone baking mat.
- Combine the warm water, warm milk, yeast and sugar in the bowl of a stand mixer. Stir gently to combine. Let stand for 5 minutes.
- Add the salt and egg to the bowl. Use the paddle attachment to combine on low speed.
- Add both flours and mix on low speed until combined, then mix in the butter pieces.
- Switch to the dough hook and knead for 8 minutes. The dough will be very soft and slightly sticky.
- Transfer the dough to a floured work surface and knead a few times with your hands to form it into a ball. Cut the dough into 8 pieces. Shape each piece into a round ball and place on the prepared baking sheet.
- Loosely cover the dough balls with a clean kitchen towel and let rest for 15 minutes.
- Meanwhile, preheat oven to 400 degrees F.
- Combine the egg and 1 tablespoon milk in a small bowl, stirring with a fork. Remove the towel and brush the tops of the buns with the egg wash. Bake hamburger buns in the oven for 13-15 minutes, until tops are golden.
Nutrition Facts : ServingSize 1 bun, Calories 247 kcal, Carbohydrate 44 g, Protein 8 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 32 mg, Sodium 455 mg, Fiber 4 g, Sugar 4 g
MINI BRIOCHE ROLLS
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 12h5m
Yield 20 rolls
Number Of Ingredients 8
Steps:
- Combine the water, yeast, and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If the bowl is cold, start with warmer water so it's at least 110 degrees when you add the yeast.) Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 1/4 more cups of flour and mix for 5 more minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.
- The next day, allow the dough to sit at room temperature for 1 hour. Meanwhile, grease 20 mini brioche tins. Set aside.
- Place the dough in the bowl of an electric mixer fitted with the dough hook, add the softened butter in chunks, and mix for 2 minutes, adding additional flour as needed to make a ball. Turn the dough onto a lightly floured board and divide the dough into 20 (1 3/4-ounce) balls and place them in the tins. Cover the tins with a damp towel and set aside to rise at room temperature until doubled in volume, about 2 hours.
- Preheat the oven to 350 degrees F. When the rolls have risen, brush the top of each with the egg wash and bake for 20 minutes, or until the tops spring back and it sounds slightly hollow when tapped. Turn the rolls out onto a wire rack to cool.
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
MINI BRIOCHES (BREAD MACHINE)
I got this recipe from Classic Home Cooking. It is salt-free. The original recipe uses 12 small molds, but I use 6 larger ones. It is nice and buttery, wonderful with a hot bowl of soup. Prep time does not include time to rise.
Provided by najwa
Categories Yeast Breads
Time 40m
Yield 6 Brioches
Number Of Ingredients 6
Steps:
- Add ingredients to your bread machine in the order recommended by the manufacturer.
- Set Cycle: Dough, Size: 1lb.
- Check your dough after 5 minutes, if too dry add a tablepoon of water at a time, if too wet add a tablespoon of flour at a time, until dough forms a ball and is slightly sticky to the touch.
- Meanwhile, oil 6 1-cup brioche molds.
- Preheat oven to 375 degrees.
- When the cycle is finished, take dough out and knead gently.
- Divide into 6 equal pieces, cut about a quarter from each.
- Shape into balls, and put the large ball into the mold, pressing with your finger in the center to make a hole.
- Place the small ball over the hole and press again to seal.
- Cover and leave to rise in a warm place until doubled, about 20-30 minutes.
- Brush with milk and bake for 5 minutes, reduce heat to 350 and bake until golden brown, about 15 minutes.
- If your brioches are browning too quickly, cover with aluminum foil.
- Brioches should sound hollow when you tap the bottom of each.
FRENCH BRIOCHE
Fluffy, soft, and rich in flavor - that's how an authentic French Brioche Bread must be! Let me show you how to make the best brioche bread recipe at home!
Provided by Aline Cueni
Categories Breakfast
Time 8h30m
Number Of Ingredients 8
Steps:
- 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.
- Preheat the oven to 395°F/200°C. Brush the dough with the egg wash and bake it for 30-35 minutes until brown.
- Allow the brioche to cool down on a cooling rack before slicing.
Nutrition Facts : ServingSize 8 Servings, Calories 294 kcal, Carbohydrate 34 g, Protein 7 g, SaturatedFat 8 g, Cholesterol 113 mg, Sodium 428 mg, Fiber 1 g, Sugar 4 g
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
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