French Brioche

    (72)
    1 hour 20 mins

    A rich eggy bread, made easier by preparing the dough in the bread machine.


    66 people made this

    Ingredients
    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

    Directions
    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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    Reviews and ratings
    Global ratings:
    (72)

    Reviews in English (54)

    by
    109

    change 1/2 teaspoon to 2 teaspoons active dry yeast  -  10 Sep 2000  (Review from Allrecipes US | Canada)

    by
    91

    We have updated this recipe to include a second rising time after the loaf is formed. We have also added ingredients for the egg wash to the ingredient list.  -  01 Apr 2008  (Review from Allrecipes US | Canada)

    by
    54

    I used this brioche recipe to make a recipe from the food network show Barefoot Contessa called Summer Pudding. I made the brioche twice and found that I preferred using a little more sugar and 2 teaspoons of yeast. For the summer pudding, I made a syrup with a couple packages of fresh frozen mixed berries, water, corn starch and brandy extract, then layered it with slices of de-crusted brioche, weighted it and set it overnight. The results were spectacular! I served this at my neice's baby blessing reception to rave reviews. Since the majority of the moisture in the dough comes from fat, the brioche makes the pudding rich and utterly delicious. I wouldn't recommend eating brioche plain, but in a dessert or with a stew, amazing! Great job, Linda!  -  18 Oct 2003  (Review from Allrecipes US | Canada)

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