colleenmomof2
Well-known member
How-to with pix at link. Read through the great comments! Time to break out the bread machine smileys/wink.gif Colleen
Bread Machine Brioche
For a 1-pound loaf:
1/2 cup whole milk
3 tablespoons salted butter, cut into pieces, preferably at room temperature
2 tablespoons + 1 1/2 teaspoons sugar (honey)
3/4 teaspoon sea salt
1 extra-large egg, preferably at room temperature, lightly beaten
2 cups + 2 tablespoons unbleached, all-purpose flour
1 teaspoon granulated dry yeast, NOT rapid-rise (1/2 packet)
For a 2-pound loaf:
1 cup whole milk
6 tablespoons salted butter, cut into pieces, preferably at room temperature
5 tablespoons sugar
1 1/2 teaspoons sea salt
2 extra-large eggs, preferably at room temperature, lightly beaten
4 1/4 cups unbleached, all-purpose flour
2 teaspoons granulated dry yeast, NOT rapid-rise (1 packet)
~ Step 1. This is the rectangular-shaped bread pan that came with my machine. The paddle (which will do the kneading) has been inserted into it. The instruction manual said to always insert the paddle in this position before adding any ingredients, so I do.
~ Step 2. As directed, cut the butter into pieces. In all of the following "process pictures", I'll be using the quantity listed for a 2-pound loaf of brioche. This is 6 tablespoons of cubed butter.
~ Step 3. In a 1-cup measuring container, heat milk until steaming. This is quickly and easily done in the microwave oven.
~ Step 4. Add the sugar, salt and butter to the milk. Set aside until the butter has melted or is almost melted. If the milk is steaming and the butter is at room temperature, this will only take about 2 minutes.
As you can see in this picture, the melted butter is floating on the top, the milk is in the center and the sugar and salt have settled on the bottom. Using a fork, briefly whisk these wet ingredients together, so they are uniform in color and add them to the bread pan.
~ Step 5. In the same measuring container and using the same fork, lightly beat the eggs. Add/pour the beaten eggs to the wet ingredients already in bread pan.
Always remember: when you are making bread in a bread machine: always add the wet ingredients first.
~ Step 6. Add/shake the flour into the bread pan on top of the wet ingredients. Do not mix or stir.
~ Step 7. Using your index finger, make a small indentation on top of the dry ingredients (but not so deep that it reaches the wet layer). Add the yeast to the indentation.
Note: It is important to keep the dry yeast away from the wet ingredients until it is time for machine to knead them together, because the liquid ingredients will prematurely activate the yeast.
~ Step 8. Insert bread pan into bread machine and press down until it is "clicked" securely into place. Close the lid and plug the machine in. Press "select" choose "white bread". Press the "loaf size" button to select "2-pound loaf". Press the "crust control" button and select "light crust". Press "start". Depending on the make and model of your bread machine, and the size of loaf you are making, the entire baking process will take about 2 1/2-3 hours.
Walk away. Do not lift the lid to check in on the process. The moment the bread is done:
Carefully open the lid of the bread machine. Using pot holders or oven mitts, remove the bread pan from the machine, using its handle to lift it from the machine. Turn the bread pan at about a 30-45 degree angle and gently shake/slide the loaf out onto its side. Turn the loaf upright and place it on a cooling rack to cool completely. If the kneading paddle remains in the loaf after it is removed from the pan, I find it best to cool the loaf completely before removing it.
This picture is of a 2-pound loaf of my brioche the moment it has been removed from the machine. I know, I know... at first glimpse it is a bit overwhelming, but I assure you, you are going to fall in love with this bread!
Once a loaf this size has cooled: starting at the top, slice the loaf in half to form 2 smaller loaves, about the size of 2, 1-pound loaves. Two for one... eat one, freeze one!
https://www.bitchinfrommelanieskitchen.com/2010/09/-bread-machine-basics-broiche-.html
https://kitchenencounters.typepad.com/.a/6a0120a8551282970b019b00c63e74970b-320wi
Bread Machine Brioche
For a 1-pound loaf:
1/2 cup whole milk
3 tablespoons salted butter, cut into pieces, preferably at room temperature
2 tablespoons + 1 1/2 teaspoons sugar (honey)
3/4 teaspoon sea salt
1 extra-large egg, preferably at room temperature, lightly beaten
2 cups + 2 tablespoons unbleached, all-purpose flour
1 teaspoon granulated dry yeast, NOT rapid-rise (1/2 packet)
For a 2-pound loaf:
1 cup whole milk
6 tablespoons salted butter, cut into pieces, preferably at room temperature
5 tablespoons sugar
1 1/2 teaspoons sea salt
2 extra-large eggs, preferably at room temperature, lightly beaten
4 1/4 cups unbleached, all-purpose flour
2 teaspoons granulated dry yeast, NOT rapid-rise (1 packet)
~ Step 1. This is the rectangular-shaped bread pan that came with my machine. The paddle (which will do the kneading) has been inserted into it. The instruction manual said to always insert the paddle in this position before adding any ingredients, so I do.
~ Step 2. As directed, cut the butter into pieces. In all of the following "process pictures", I'll be using the quantity listed for a 2-pound loaf of brioche. This is 6 tablespoons of cubed butter.
~ Step 3. In a 1-cup measuring container, heat milk until steaming. This is quickly and easily done in the microwave oven.
~ Step 4. Add the sugar, salt and butter to the milk. Set aside until the butter has melted or is almost melted. If the milk is steaming and the butter is at room temperature, this will only take about 2 minutes.
As you can see in this picture, the melted butter is floating on the top, the milk is in the center and the sugar and salt have settled on the bottom. Using a fork, briefly whisk these wet ingredients together, so they are uniform in color and add them to the bread pan.
~ Step 5. In the same measuring container and using the same fork, lightly beat the eggs. Add/pour the beaten eggs to the wet ingredients already in bread pan.
Always remember: when you are making bread in a bread machine: always add the wet ingredients first.
~ Step 6. Add/shake the flour into the bread pan on top of the wet ingredients. Do not mix or stir.
~ Step 7. Using your index finger, make a small indentation on top of the dry ingredients (but not so deep that it reaches the wet layer). Add the yeast to the indentation.
Note: It is important to keep the dry yeast away from the wet ingredients until it is time for machine to knead them together, because the liquid ingredients will prematurely activate the yeast.
~ Step 8. Insert bread pan into bread machine and press down until it is "clicked" securely into place. Close the lid and plug the machine in. Press "select" choose "white bread". Press the "loaf size" button to select "2-pound loaf". Press the "crust control" button and select "light crust". Press "start". Depending on the make and model of your bread machine, and the size of loaf you are making, the entire baking process will take about 2 1/2-3 hours.
Walk away. Do not lift the lid to check in on the process. The moment the bread is done:
Carefully open the lid of the bread machine. Using pot holders or oven mitts, remove the bread pan from the machine, using its handle to lift it from the machine. Turn the bread pan at about a 30-45 degree angle and gently shake/slide the loaf out onto its side. Turn the loaf upright and place it on a cooling rack to cool completely. If the kneading paddle remains in the loaf after it is removed from the pan, I find it best to cool the loaf completely before removing it.
This picture is of a 2-pound loaf of my brioche the moment it has been removed from the machine. I know, I know... at first glimpse it is a bit overwhelming, but I assure you, you are going to fall in love with this bread!
Once a loaf this size has cooled: starting at the top, slice the loaf in half to form 2 smaller loaves, about the size of 2, 1-pound loaves. Two for one... eat one, freeze one!
https://www.bitchinfrommelanieskitchen.com/2010/09/-bread-machine-basics-broiche-.html
https://kitchenencounters.typepad.com/.a/6a0120a8551282970b019b00c63e74970b-320wi