77 Ratings
  • 5 star values: 33
  • 4 star values: 31
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 5

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

Linda
Advertisement

Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified

Directions

  • Place the first seven ingredients in bread machine in order suggested by your manufacturer. Select dough cycle.

    Advertisement
  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

218 calories; 11.1 g total fat; 89 mg cholesterol; 85 mg sodium. 24.8 g carbohydrates; 4.9 g protein; Full Nutrition


Reviews (58)

Read All Reviews

Most helpful positive review

Rating: 5 stars
12/26/2003
change 1/2 teaspoon to 2 teaspoons active dry yeast Read More
(114)

Most helpful critical review

Rating: 1 stars
03/31/2008
I made this following the recipe exactly and after having never made brioche before. The recipe doesn't mention that you need to let it rise for a couple of hours and therefore my brioche was a total disaster. Read More
(4)
77 Ratings
  • 5 star values: 33
  • 4 star values: 31
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 5
Rating: 5 stars
12/26/2003
change 1/2 teaspoon to 2 teaspoons active dry yeast Read More
(114)
Rating: 5 stars
04/01/2008
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. Read More
(95)
Rating: 5 stars
01/30/2004
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! Read More
(57)
Advertisement
Rating: 5 stars
04/15/2007
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. Read More
(32)
Rating: 4 stars
02/08/2008
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 salt. The center of the braid was a bit doughy when baked per the diretions but I had some difficulty rolling the strips so may have made them too thick (the braid was about 14" long). Delicious served with pulled pork on top. The slightly sweet bread compliments the smokey BBQ flavor of the pork. Read More
(29)
Rating: 4 stars
09/11/2003
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! Read More
(29)
Advertisement
Rating: 3 stars
07/19/2010
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 recommend folding the dough at 30 minutes to degas the dough and distribute heat evenly. To fold turn the dough out onto a floured table and bring the left side two thirds across the dough giving it a slight stretch and patting to down. Next bring the right side all the way to the edge of the left side (think letter fold) again giving the dough a slight tug as you bring it across. Repeat the same fold from top to bottom. Return the dough to the mixing bowl and let sit for remaining 30 minutes. When egg washing. I would not add water to the whites. This will only dilute your wash mixture and you will not get as pretty of a shine. When baking you want the final crust color to be more brown then golden. Try baking at a bit higher of a temperature (375) The dough will start to take on a beautiful rusted color. However the inside will still be a delicious pale golden. a variation I like to do with this dough is roll it out flat spread marscapone cheese that has been mixed with a little sugar and citrus flavoring over the center third then layer strawberries and blueberries on top. fold the outer two thirds over the center. brush with whites and sprinkle with sparkling or cane sugar and bake. Read More
(23)
Rating: 5 stars
01/05/2008
FANTASTIC!!!! I've been looking for this exact dough recipe for years!! And finally....success!! What a wonderfully tender dough! I used this dough to make sticky buns and they were by far the best homemade sticky buns I have ever eaten. Even my husband says that they rival those you can find in a great bakery. I look forward to making this dough plain to make breakfast rolls that cream cheese & jam can be spread on. Very versitile and yummy!! You won't be disapointed!! The bread machine makes this especially easy to prepare! Read More
(16)
Rating: 4 stars
07/21/2003
Takes a while to make but tastes delightful! Read More
(16)