French Brioche

Recipe By Linda
Rating
Published Apr 10th
French Brioche
Prep 15m Cook 20m Additional 2h Ready In 2h 35m
Servings 1 -2 pound loaf Calories 218.2

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

Recipe Ingredients

  • ⅓ cup warm water (110 degrees F/45 degrees C)
  • 3 eggs
  • 2 egg yolks
  • ¾ cup butter, softened
  • 3 ⅓ cups all-purpose flour
  • ¼ cup white sugar
  • ½ teaspoon active dry yeast
  • 1 egg white
  • 2 tablespoons water

Cooking Directions

  1. 1 Place the first seven ingredients in bread machine in order suggested by your manufacturer. Select dough cycle.
  2. 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. 3 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.
  4. 4 Bake in the preheated oven until deep golden brown, about 20 minutes.

Nutrition Facts

  • Calories 218.2
  • Carbohydrate 24.8 g
  • Cholesterol 88.9 mg
  • Fat 11.1 g
  • Fiber 0.8 g
  • Protein 4.9 g
  • Saturated Fat 6.4 g
  • Sodium 84.9 mg
  • Sugar 3.5 g

Reviews

  1. BROWNIES788 Jul 19, 2010 06:04 PM
    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, - Read more ...
  2. the allrecipes staff Apr 1, 2008 07:41 PM
    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.
  3. Bakette Feb 8, 2008 07:21 PM
    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 - Read more ...
  4. joshtymom Jan 5, 2008 03:48 PM
    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. - Read more ...
  5. cyril Apr 15, 2007 10:04 PM
    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.
  6. GRADYSMOM Jan 30, 2004 02:47 PM
    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 - Read more ...
  7. FRANAL Dec 26, 2003 08:36 PM
    change 1/2 teaspoon to 2 teaspoons active dry yeast
  8. BEACHBUNNY101 Sep 11, 2003 09:45 PM
    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!
  9. DRINKME Jul 21, 2003 05:21 AM
    Takes a while to make but tastes delightful!