French Brioche Recipe

Recipesfull introduces to you: Bread Machine Recipes. (French Brioche Recipe). A rich eggy bread, made easier by preparing the dough in the bread machine.

Brief

Prep 15 mins

Cook: 20 mins

Additional: 2hrs

Total: 2hrs35 mins

Servings: 15

Yield: 1 -2 pound loaf

French Brioche 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

Caraway Rye Bread (for the bread machine)

Bread

Directions

Step 1

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

Step 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.

Step 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.

Step 4

Bake in the preheated oven until deep golden brown about 20 minutes.

Nutritional Information

French Brioche Recipe

Servings Per Recipe:15

Calories: 218.2

% Daily Value *

Protein: 4.9g 10%

Carbohydrates: 24.8g 8%

Dietary Fiber: 0.8g 3%

Sugars: 3.5g

Fat: 11.1g 17%

Saturated Fat: 6.4g 32%

Cholesterol: 88.9mg 30%

Vitamin A Iu: 364.3IU 7%

Niacin Equivalents: 2.7mg 21%

Folate: 62.3mcg 16%

Calcium: 15.5mg 2%

Iron: 1.6mg 9%

Magnesium: 8.1mg 3%

Potassium: 54.7mg 2%

Sodium: 84.9mg 3%

Thiamin: 0.2mg 23%

Calories From Fat: 99.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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