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My review
French Brioche
Linda
"A rich eggy bread, made easier by preparing the dough in the bread machine."
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Ingredients
2 h 35 m servings 218 calsOriginal recipe yields 15 servings (1 -2 pound loaf)
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Directions
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Prep
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Cook
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Ready In
- Place the first seven ingredients in bread machine in order suggested by your manufacturer. Select dough cycle.
- 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.
- Preheat the oven to 350 degrees F (175 degrees C). Whisk together 1 egg white and the water. Brush onto the top of the loaf.
- Bake in the preheated oven until deep golden brown, about 20 minutes.
Nutrition Facts
Per Serving: 218 calories; 11.1 g fat; 24.8 g carbohydrates; 4.9 g protein; 89 mg cholesterol; 85 mg sodium. Full nutrition
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Reviews
Read all reviews 5572 Ratings
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Most helpful positive review
9/10/2000
change 1/2 teaspoon to 2 teaspoons active dry yeast
Most helpful critical review
7/17/2010
If your dough seems dry, don't be afraid to hydrate with a little extra water, it wont hurt the dough. Also, Make sure to let the dough rise once for about an hour before shaping it. I would...
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Newest
4/1/2008
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.
10/18/2003
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...
4/15/2007
This is a great recipe to mix in breadmaker and then braid by hand. The extra dry yeast definitely helps and a teaspoon of salt also improves the balance.
2/8/2008
As the recipe stands, I'd give it 4 stars, but with the alterations suggested by other reviewers, it ws a 5. As suggested, I increased the yeast, sugar (nearly doubled,) and added a pinch more s...
3/8/2003
Great recipe for Breadmaker, makes brioche soooo easy. I did increase the Yeast slightly and added very finely grated Lemon Zest. Makes a wonderful Tea Bread!
7/17/2010
If your dough seems dry, don't be afraid to hydrate with a little extra water, it wont hurt the dough. Also, Make sure to let the dough rise once for about an hour before shaping it. I would...