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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