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Brioche

Deborah Dana

This delicious bread has a sweet touch. It is a typical bread from France that, with the help of a bread machine, is not difficult to make.

Reviewed by Editorial Team of Kiwilimón

Published: 21-08-2010

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Ingredients

10
Servings

Medidas

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225 grams all-purpose wheat flour 2 tablespoons cow's milk 2 eggs 1/2 teaspoons salt 1 tablespoon sugar 55 grams unsalted butter 1 1/2 tablespoons dry yeast 1 egg 1 tablespoon water vegetable oil, for greasing

7.94 onzas all-purpose wheat flour 1.01 onzas líquidas cow's milk 2 eggs 0.11 onzas salt 0.42 onzas sugar 1.94 onzas unsalted butter 0.64 onzas dry yeast 1 egg 0.51 onzas líquidas water 0 vegetable oil, for greasing

1.7 tazas all-purpose wheat flour 2 tablespoons cow's milk 2 eggs 0.5 teaspoons salt 1 tablespoon sugar 3.82 cucharadas unsalted butter 1.5 tablespoons dry yeast 1 egg 1 tablespoon water 0 vegetable oil, for greasing

225 grams all-purpose wheat flour 3 centilitros cow's milk 2 eggs 3.08 gramos salt 12 gramos sugar 55 grams unsalted butter 18.23 gramos dry yeast 1 egg 1.5 centilitros water 0 vegetable oil, for greasing

Preparation

3h 20 mins

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For this recipe, you need a bread machine. Start by placing the milk and eggs in the machine's pan and lightly beat. Add the flour over the liquid, and then the salt, sugar, and butter. Make a well in the flour until you see the liquid and place the yeast there. Place the pan in the bread machine, close it, and select the dough option. When the dough is ready, remove it from the pan. On a floured clean surface, knead and shape the dough with your hands. Cut it into a quarter and wrap it in plastic wrap. Set aside. Grease a brioche mold (or if you don’t have one, a bread pan). Preheat the oven to 220 degrees Celsius. Take the large piece of dough and form a ball. Place it in the pan and make an incision on top with a sharp knife. Take the small piece of dough and form a circle, then stretch it until it resembles a pear shape. Place the dough on top of the large piece of dough with the narrow end facing down. Cover the dough with plastic wrap and let it rest for 1 hour to rise. In a small bowl, mix the egg yolk with the water. Remove the plastic wrap from the bread and glaze with the egg. Bake the bread at 220 degrees Celsius for 40 minutes or until it has risen and looks slightly golden. Remove from the oven.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

306.7

kcal

15.33%

Carbohydrate, by difference

35.5

g

11.83%

Protein

10

g

20%

Total lipid (fat)

13.8

g

21.23%

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100

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