Brioche Recipe
A rich, buttery French brioche made in the bread machine on the basic white bread setting.
Ingredients
| 3⁄4 tsp | Salt | |
| 3 tbsp | 45 ml | Sugar |
| 1⁄4 cup | Warm milk + 2 tablespoons warm water (110° F.) | |
| 2 | Whole eggs | |
| 1 | Egg yolk | |
| 1 3⁄4 cup | Bread flour + 2 tablespoons bread flour | |
| 1 3⁄4 tsp | Active dry yeast | |
| 8 tbsp | 120 ml | Unsalted butter (room temperature) |
Instructions
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Add all ingredients except the butter to the bread pan in the order indicated in the recipe but reserve the butter.
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Set for the basic white bread setting. 10 minutes before the end of the first kneading cycle add the butter one tablespoon at a time with each added one minute apart.
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Once the cycle is complete, let the loaf rise and bake and then let rest in the machine for 20 minutes.