Best 3 Brioche Loaf Breadmaker 1 12 Lb Loaf Recipes
Indulge in the delectable aroma and taste of homemade brioche bread, a culinary masterpiece known for its golden-brown crust, soft and fluffy interior, and rich, buttery flavor. This versatile bread, originating from France, is a staple in many bakeries and homes, enjoyed for its luxurious texture and distinct flavor profile. Whether you prefer it plain, toasted, or transformed into delectable sandwiches, brioche is a true delight. This article presents a collection of carefully curated brioche loaf recipes, each offering unique variations and fillings to tantalize your taste buds. From the classic plain brioche to decadent chocolate-filled and savory cheese-infused options, these recipes cater to diverse preferences and occasions. Prepare to embark on a delightful baking journey, creating irresistible brioche loaves that will impress family and friends alike.
Here are our top 3 tried and tested recipes!
BREAD MACHINE BRIOCHE
I never thought I would see a recipe for this - a yummy brioche done entirely in the bread machine. This is wonderful for making French toast. Baking time is according to your machine's cycle.
Provided by Marie
Categories Yeast Breads
Time 10m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Add all ingredients except the butter to your bread machine in the order suggested by manufacturer and process on the basic bread cycle.
- Cut the butter into tablespoon size pieces.
- About 10 minutes before the end of your first kneading cycle, begin adding the butter, 1 tablespoon each minute.
- Do not rush it.
- Let the machine continue its process.
- After bread is baked and at the end of the entire cycle, let the brioche cool in the OPENED machine about 20 minutes.
- This will keep the sides firm while the center stays moist.
BRIOCHE LOAF
Make and share this brioche loaf recipe from Food.com.
Provided by chia2160
Categories Breads
Time 3h5m
Yield 2 pound loaf
Number Of Ingredients 9
Steps:
- add all ingredients in this order to machine.
- bake on"sweet" cycle.
Nutrition Facts : Calories 1440.8, Fat 40.6, SaturatedFat 22.8, Cholesterol 301.3, Sodium 1489.6, Carbohydrate 229.8, Fiber 8.2, Sugar 34.4, Protein 36.8
BRIOCHE LOAF
I love this recipe and you are going to love it! It makes the softest, buttery brioche loaves in the entire world.
Provided by Abbi Heather
Time 2h45m
Yield 24
Number Of Ingredients 13
Steps:
- Combine warm water, yeast, and 1 teaspoon sugar in a small bowl. Set aside to activate the yeast, 5 to 10 minutes.
- Place 4 cups flour, 3/4 cup sugar, yeast mixture, warm milk, eggs, and salt in the bowl of a stand mixer fitted with the paddle attachment; mix on medium speed until dough starts to come together. Mix in honey, then little pats of butter, along with remaining flour; knead until it comes together in a soft, tacky dough.
- Dump dough onto a floured work surface and cut into 2 even pieces. Form into balls and place in separate oiled bowls. Cover with plastic wrap and place somewhere warm until doubled in size, about 1 hour.
- Dump dough onto a work surface. Lightly punch down and knead for a few seconds. Form the balls into loaf shapes and place seam-side down in greased 8x4-inch loaf pans. Lightly cover the pans with a lint-free kitchen towel and let rise until dough comes to the top of the pans, about 45 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Mix egg and milk together to make an egg wash.
- Lightly brush the top of the risen loaves with egg wash and sprinkle with pearl sugar.
- Bake in the preheated oven until deep golden brown, about 25 minutes. Allow to cool in the pan for 5 minutes then transfer to a wire rack to finish cooling.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 30.2 g, Cholesterol 59.5 mg, Fat 9.1 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 5.3 g, Sodium 164.4 mg, Sugar 7.6 g
Tips:
- Using a kitchen scale to measure ingredients by weight is highly recommended for precise results.
- The ideal room temperature for yeast activation is between 75-85°F (24-29°C).
- To check the freshness of yeast, dissolve it in a small amount of warm water with a pinch of sugar. If it foams up within 5-10 minutes, it's still active.
- Ensure all ingredients are at room temperature before mixing, as this helps the yeast work more effectively.
- Do not over-knead the dough, as this can result in a tough, dense loaf.
- When shaping the dough, be gentle and avoid degassing it too much, as this can affect the rise and texture of the bread.
- Proof the dough in a warm, draft-free place until doubled in size. This typically takes 1-2 hours, depending on the temperature.
- Before baking, brush the top of the loaf with an egg wash or milk to create a golden-brown crust.
- The bread is done baking when it reaches an internal temperature of 190°F (88°C) or when a toothpick inserted into the center comes out clean.
- Allow the bread to cool completely on a wire rack before slicing and serving.
Conclusion:
Baking a delicious brioche loaf in a breadmaker is a rewarding experience that yields a soft, fluffy, and flavorful bread perfect for various occasions. Following the detailed steps, tips, and using high-quality ingredients will ensure success. Remember to be patient during the rising and baking process, as it's essential for achieving the desired texture and taste. Once mastered, this recipe can become a staple in your baking repertoire, impressing family and friends with its homemade goodness.
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