Description
This Bread Machine Brioche recipe offers a simple and efficient way to make a rich, tender, and buttery French brioche loaf using your bread machine. Perfect for breakfast or brunch, this recipe yields a soft and golden bread with a slightly sweet flavor, ideal for toasting or enjoying fresh.
Ingredients
Scale
Liquids
- 1/4 cup lukewarm milk
- 3 large eggs
Dry Ingredients
- 1/4 cup sugar
- 1 tsp salt
- 3 cups bread flour
- 1 1/2 tsp active dry yeast
Fat
- 1/2 cup unsalted butter, softened
Instructions
- Add Ingredients to Bread Machine: Place the lukewarm milk, sugar, eggs, salt, softened butter, bread flour, and active dry yeast into the bread machine pan in the order recommended by your bread machine manufacturer, usually liquids first then dry ingredients with yeast added last.
- Select Dough Cycle: Close the bread machine and select the dough cycle, which will mix and knead the dough automatically. Let the machine complete the cycle, typically 1.5 to 2 hours.
- Remove and Shape Dough: Once the dough cycle finishes, take the dough out of the bread machine pan and shape it into your desired loaf shape or divide it into rolls.
- Proof the Dough: Place the shaped dough in a warm place and let it rise uncovered for about 30 minutes, allowing it to puff up and increase in size.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the brioche once the dough has risen sufficiently.
- Brush and Bake: Lightly beat one egg and brush it over the surface of the dough to give the brioche a shiny golden crust. Place the dough into the preheated oven.
- Bake until Golden Brown: Bake for 25-30 minutes until the brioche has a rich golden-brown color and sounds hollow when tapped.
- Cool and Serve: Remove the brioche from the oven and allow it to cool on a wire rack before slicing and serving to preserve its soft texture.
Notes
- Ensure the milk is lukewarm to activate the yeast properly without killing it.
- Use bread flour for better gluten development and structure in the brioche.
- Softened butter should be at room temperature for easy incorporation into the dough.
- Brushing the dough with beaten egg before baking gives the brioche a glossy, appetizing crust.
- Let the brioche cool completely before slicing to avoid a gummy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Bread Machine, Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (approx. 60g)
- Calories: 190
- Sugar: 5g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: bread machine brioche, brioche bread, homemade brioche, French brioche, soft bread recipe, bread machine recipes
