Brioche Loaf ( Breadmaker 1 1/2 Lb. Loaf)

From: Chef #1321445

On Jul 11, 2009

I always use the dough cycle then separate the dough into three parts and braid it. Then I let it rise for an hour and bake it for 20 minutes at 350 degrees. The dough is flaky and soft and buttery, it's just as amazing as regular brioche, but with less butter and eggs. I LOVE this recipe! So easy, and absolutely amazing.

From: Qdan

On Jul 6, 2009

This one is an absolute winner! Wonderful, moist crumb with great flavor. I left my machine out on the counter because I know I'm going to be making this recipe again very soon! Based on other reviews, I was afraid that my Regal machine would be a bit crowded. I used the serving calculator and scaled it down to 11 servings (to get closest to two eggs, not three. The loaf baked within an half inch of the top of my machine, and no further. Here are the proportions I ended up with: 2 eggs 1/4 cup milk 2 tablespoons water 1/3 cup butter 1 teaspoon kosher salt 2 tablespoons sugar (still not too sweet) 2 cups flour 1 slightly heaping teaspoon yeast Merci, Mercy!

From: French connection

On Feb 1, 2006

First brioche I've made in my breadmaker. I live in the home of brioche (FRANCE) so can compare it with the real thing. This recipe matches them perfectly in texture & flavour. I used our own free range eggs & the colour was a beautiful golden yellow. A very easy recipe to follow. Don't hesitate to try it, I couldn't wait till breakfast to taste it so have had a slice for my "gouter" (afternoon snack) So merci Mercy for posting it.

From: jeanne01

On Feb 19, 2005

I made this last night and it is the best AND easiest brioche bread I have ever made. 5 stars and thank you Mercy Jeanne01