French Brioche

French Brioche


66 people made this

About this recipe: A rich eggy bread, made easier by preparing the dough in the bread machine.


Serves: 15 

  • 1/3 cup (80ml) warm water (45 degrees C/110 degrees F)
  • 3 eggs
  • 2 egg yolks
  • 3/4 cup (180g) butter, softened
  • 3 1/3 cups (415g) plain flour
  • 1/4 cup (55g) caster sugar
  • 1/2 teaspoon active dry yeast
  • Glaze
  • 1 egg white
  • 2 tablespoons water

Prep:15min  ›  Cook:20min  ›  Extra time:45min proofing  ›  Ready in:1hr20min 

  1. Place the first seven ingredients in bread machine in order suggested by your manufacturer. Select dough cycle.
  2. 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.
  3. Preheat the oven to 175 degrees C (350 degrees F). Whisk together 1 egg white and the water. Brush onto the top of the loaf.
  4. Bake in the preheated oven until deep golden brown, about 20 minutes.

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