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When I want a slice of toast in the morning, or a sandwich for lunch, I want it to be on "real" bread. In my mind: brioche is the best bread known to womankind for this exercise in happiness. I've got a knack for bread baking. Hard as I try, I can't remember experiencing a bad bread baking experience or disaster. Some say it "comes naturally", or, "she was born with it". In my case this is partially true -- my grandmother was a marvelous bread baker. Read on:
My grandmother was at her best in the kitchen and she loved to be there. Everything she did pretty much revolved around food. Her backyard vegetable garden and many fruit trees; her volunteer activities in our church's kitchen; she even owned and operated a "mom and pop", in-home, neighborhood grocery store. All successes. As the oldest granddaughter (we lived about 9 miles from her), I spent countless hours each week with her. What I considered to be "playtime" actually turned out to be hands-on culinary training. No exaggeration here: by the age of five I knew how to knead and when to punch down a yeast dough. Pictured here: My brioche, mozzarella, basil and tomato grilled cheese sandwich.
Those were the good old days. In today's world, even I (who possesses the necessary skill and inner desire) no longer have the time to devote the better part of one day each week to baking bread for my family. About three years ago, this bothered me enough to buck-up, break-down and buy a bread machine. On sheer principle alone (for me who could bake bread beautifully), I almost hoped I would hate the dang thing. My wish almost came true. The first few recipes I tried out of the instruction manual, while adequate, were, let us just say, not up to my high standards. After a period of a few months, I took the machine back out of the box, gave it a permanent spot in my kitchen (where we had to maintain eye-to-eye contact with each other) and started adapting my own and my grandmother's bread recipes to the bread machine. Brioche was first. Without further adieu:
Bread baked in a bread machine is rectangular in shape. No matter what size loaf you elect to bake (most machines give you 3 options: 1-pound loaf; 1 1/2-pound loaf; 2- pound loaf), they will all get baked in the shape of the standard-size pan that comes with that machine.
What is wrong with that? Nothing. Even though bread machine bread rises nicely and browns beautifully (all thanks to the many options the bread machine makes available to you), it "plainly" is not going to win any "bread beauty contests". This is a give-and-take you will realize is well worth the sacrifice the moment you slice and taste the bread.
To make a 1- or 2-pound loaf of brioche you'll need:
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
3/4 teaspoon sea salt
1 extra-large egg, preferably at room temperature, lightly beaten
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!
If you want to serve your family the best bread on the planet, at half the cost of store-bought bread, with no more than 5-10 minutes of your time invested in the process:
BUY A BREAD MACHINE -- You can thank me later!
A bit about brioche: Brioche is a soft, light-textured, sweetened, yeast bread enriched with milk, butter and eggs. This French classic is traditionally baked in a deep, round, fluted tin that is smaller at the flat base and wider at its top, which encourages the dough to rise. All brioche takes time to prepare, requiring three, rather than two, risings. Brioche is usually a delicacy served warm at breakfast or teatime. There are as many versions of brioche as there are countries, but the French brought brioche to the world's stage at Court in Paris in the 17th century when Queen Marie Antoinette (upon being told the poor people of France were rioting in the streets because they had no bread) made the infamous statement, "Qu 'ils mangent de la brioche." ("Let them eat cake.").
Bread Machine Basics & Melanie's Brioche Recipe: Recipe yields 1, 1-pound loaf of brioche or 1, 2-pound loaf of brioche.
Special Equipment List: bread machine; paring knife; 1-cup measuring container; pot holders or oven mitts; cooling rack
Cook's Note: I developed this bread machine recipe for brioche to take, literally, all of the work out of making it. The loaf shape, instead of the traditional fluted round shape, makes it simple to slice, thick or thin, for your morning tea and toast or your luncheon soda and sandwich. My brioche makes wonderful grilled cheese sandwiches and 3-4-day old brioche makes fabulous French toast.
The above picture is one of my favorite Summer sandwiches: Lettuce, Tomato, Onion & Guacamole on Brioche!
Extra Cook's Note: Each year when Thanksgiving rolls around, I always make 2-3, 2-pound loaves, 2-3 days prior to the holiday, to cube and use in some of my stuffing recipes. On Thanksgiving morning, I make a a fresh, 2-pound loaf to serve with our traditional evening feast, as well as have on hand for the best hot or cold turkey sandwiches at midnight or the next day. This is a picture of a classic turkey club on toasted brioche... gobble, gobble!!!
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2010)
Comments
Bob -- There is NOTHING confusing about the instructions for the 2-pound loaf, and, they are clearly listed.
Grieta -- If you are asking if this recipe will work in any brand of bread machine, the answer is: yes, as long as the bread machine can accommodate the size loaf you want to make. ~ Melanie
Turned out beautiful! I measured everything in grams, even the eggs.
Thank you for the recipe. The next time I will attempt 1 1/2 pound loaf, the top of the loaf touched the glass of the bread machine, we can hardly wait for it to cool.
Made this tonight and it was very good. Not quite as rich as bakery brioche but it didn't take 12 hours to rise either. Going into my rotation for my new machine, thank you for sharing.
Frank -- Honey can be substituted for sugar in equal quantities. Personally, I wouldn't adjust the amount, as bread machine recipes tend to be finicky. Enjoy! ~ Melanie
Any idea if honey can be used instead of sugar?
If so, what is the bare minimum?
I do not like my bread being sweet.
Using a Sunbeam 5891 bread machine.
Deep Thanks in advance.
David -- Thank-you for your comment, and, while I recognize you feel me being "unfair" with the "do the math" comment, it is not an unfair comment. For a small investment, one can purchase a digital scale that will instantly convert the measurements for you. I am certain they sell them all over the world. Most home cooks, nowadays, own one. It is not my job to "do the math" when it can easily be done for yourself. Sorry if you disagree, but, I convert foreign recipes for my own purposes all the time. Sometimes, I even push the "translate" button on the internet, so I can read it in my own language. Technology is at our fingertips. Use it. Embrace it. Be thankful for it.
Ref the request for the recipe in grams while in your part of the world you can “do the math” to convert but if you live in other parts of the world this does not work! A cup here in the UK weighs different than a cup in the states. Same for Australia etc. I’ve even seen differences in Canadian recipes.
Hi, this bread sounds yummy. Is there any possibility of getting the recipe in grams instead of cups? I find there can be a lot of eyeballing and hence different proportions when "cups" are used.
Sarah -- Glad you got my message. I will be shocked if your pantry-stored yeast is not the problem. I recommend buying some fresh yeast rather than go through another failure. Keep me posted! ~ Mel.
Thank you! Ok, I've been keeping my yeast in a dark pantry. I didn't realize I should have been storing it in the fridge. I followed the directions to a tee so I definitely did wet first, dry second and yeast very last so as not to touch the wet. I will try one more time and if it fails, I'll buy new yeast and store in the fridge.
Thank you!
Sarah
Sarah -- Unbleached vs bleached flour is 100% NOT the problem, so, erase that from your mind. The basic cycle would be correct as well. Only two things could have happened, the ingredients didn't go into the bread pan "wet first, dry second" (it is imperative the bread pan be loaded in that manner), or, your yeast (active dry yeast is/are indeed yeast granules) was past the expiration date or not kept stored in the refrigerator. When no rising occurs, always look to the leavening agent first. Keep in touch, I am happy to give you pointers on anything you need help with. ~ Melanie
I’m not sure where I went wrong, but my bread did not turn out right. I didn’t have unbleached flour so I used bleached, I used active dry yeast (is that the same as granulated?) and I don’t have a ‘white’ option so I selected ‘basic’. Should I have used bread machine yeast instead? Would the ‘french’ or ‘sweet’ setting be better? Would it have been the flour? It never rose and came out as a dense hunk of partially baked dough. I followed the 1lb recipe. I would love some pointers as my teenager LOVES brioche. Thank you!!
Good morning Sherall -- Thank-you for the nice comment, and welcome, I look forward to having you as a reader (follower). In case the link I am about to share is not "clickable" and work, if you search in my Archives or scroll through Category 5, you can find my recipe (written on July 15, 2016) for ~ My New England Top-Split Brioche Hot Dog Rolls ~. I make the dough in the bread machine, then, bake the rolls in the pans.
PS: I check my comments several times a day and try to respond to every one ASAP (sometimes immediately, sometimes within a few hours), so, if you have any questions, just get in touch. ~ Mel.
Good Day - I came across your recipe on Pinterest and what caught my eye was "brioche" in bread maker - the reason for interest was I just by mistake bought brioche hot dog buns (sorry don't eat hot dogs but use for sausage / assorted peppers / cheese sandwiches)
So I used them anyways and quiet liked - so question can I use your recipe on "dough" setting then shape into hot dog buns shape and bake in oven ? (Temp of oven? Time of bake? )
Next I have to say I just really enjoyed your presentation of the recipe - the story / the clear recipe / and most importantly the pictures to help follow along
Thank you - you've made me a follower lol
p.s. I also hope you know that by answering each and every comment posted is very important and greatly appreciated by everyone I'm sure - it's one of my pet peeves when I ready postings and there's no response I truly feel that's just plain bad - so thank you
Diana -- I've never experimented with bread flour in this recipe (but if you do, I would be most interested in knowing the results). As I've explained many times (just read the comments), the recipe (my grandmother's) uses AP flour because that it what she used. The bread is so delicious, I've never been inclined to change anything. ~ Mel.
Shanali -- Glad you are enjoying the bread. My recipe for the bread machine brioche was adapted from my grandmother's recipe -- which was her mother's recipe. It took a lot of testing for me to achieve the adaptation, as, this bread, made the old-fashioned way, takes most of the day to make. The recipe starts by proofing the yeast in the warm liquid, then, adding the yeast to a small amount of flour and rising a "sponge" for 45 minutes. After that, the dough gets kneaded by hand, adding flour in 1 cup increments (about 9 cups, until it is just "right"). It rises 45-60 minutes, gets punched down, rises 45-60 more minutes, gets punched down, gets formed into 3 loaves, and rises again -- ALL before baking. When I tried to adapt it to the stand mixer, all I got was a mess, as, I could not "feel" the dough as I worked it. I hope this makes sense. ~ Melanie.
Good morning! Incredible bread! In a week and a half of coming across this recipe on Pinterest; I’ve made 8 loaves. Yes, 8!! My first loaf, huge! Practically lifting the lid off my bread machine. Light, fluffy, moist. I’ve also, as someone mentioned, I’ve only proofed it in my machine. Been baking them in the oven. Since then, it hasn’t been the same. Haven’t changed a thing. Wondering if adding more butter, will kill it? And, I’ve also tried to mix this in my mixer, with no lift. Can this be mixed in a mixer? And, it does seem pretty elasticity. Can this be “rolled” out for making buns?
Sorry so long :)
Shanali, Tucson Az
I’ve been making bread for years, old fashioned way, dough hook, bread machine and this bread was by far, the best bread EVER. Super easy to make in the bread machine. The house smelled amazing and it came out perfect. Now if I can only stop eating it!
Naomi -- I know this bread can handle raisins (via the add-in drawer at the top of the machine), but, raisins don't melt. I wish I could be of more help, but, my fear is, the chocolate chips will melt due to the heat of the machine and you'll be left with a mess.
Made a 1.5 loaf of this amazing bread. Buttery, almost flakey like a croissant. Flavor did not disappoint. I used unsalted butter and coarse sea salt. Might even be more luscious the next time I make it, as directed. Thank you
Thanks Dave -- You're right -- it makes great grilled cheese and French toast. I make a loaf once a week for my family (I haven't bought a loaf of sandwich bread in years). I even make my bread cubes and croutons out of it. Enjoy my bread loving friend!!!
Made this for the 1st time, did not change a thing, perfect rise, great taste looks like the picture you posted......another keeper.
This has French toast , grill cheese written all over it........actually most everything will work with this.
Marie -- Brioche is an enriched bread containing milk, eggs, butter and sugar, and, the intensity of the taste will vary from baker to baker, AND, the density is affected by the pan it is baked in. I'm glad you liked the bread, but, to preface your comment by saying "it doesn't taste like Brioche to me" is not only a petty criticism, it is an uninformed one.
I just made this bread. It doesn't taste like Brioche bread to me, but more like a nice and soft white bread. I will still use this recipe as a white bread recipe because it came out great.
Darlene -- I'm so glad you "stuck with it", adjusting the settings on your machine, until it came out the way you like it. Bread baking is finicky for sure as it's affected by climate, humidity, brand of flour, and, bread machines vary from manufacturer to manufacturer. Enjoy!
First time bread was a little dry 2lb loaf. The second one I did 1.5 lb loaf added an extra egg and a touch more flour and used the French setting for slightly longer rise time...love it so soft. Thx u for all ur info this is my first time
Donna,
I have never encountered those instructions. That said, because the yeast will be on the bottom (instead of on the top) but still protected from the liquid via the layer of dry ingredients, it should be ok. It's important to keep the yeast out of the liquid until the machine starts -- as the warm liquid will activate the yeast prematurely. That said, by doing it the way I explained it in my recipe, there is a zero risk of that happening. I hope this helps.
Melanie
My bread machine instructions say that I should put yeast in first then dry ingredients then wet ingredients. If I reverse the order will it effect the bread?
I'm reporting back about the rapid cycle my machine has. It was a bit undercooked on the light crust setting for a 2lb loaf. I also sliced it soon after it was done for our dinner.
I have since baked a regular cycle 2lb loaf and cut it after it cooled. It was fabulous!! I am hooked on it toasted. (You should rename it crack bread.) Thanks for the recipe, I love it!
Beth -- My Breadman Ultimate (circa 10 years old) does not have that cycle. That said, if you try it, PLEASE report back to us because that would be great information for people who do have a machine similar to yours to know about. Thanks!
Arleen -- I am so pleased, and, once again I thank-you for the feedback, as, it will help others reading the comments. It's always been my theory that bread machine bread pans, while similar, are not equal in size. What confuses the issue more is, the recipes that come with each manufacturers' machine were developed specifically for that particular machine. It makes writing the perfect "all purpose" recipe almost impossible. Happy Bread baking to you and yours and enjoy your French toast on Sunday! ~ Mel.
i got around to making it today. the 1 lb loaf on the sweet setting. IT WAS PERFECT. my hubby was impressed. my son tried a heel and liked it. but nobuddy is touching anymore til sunday. that's french toast day :) ty for that tip not to go buy my pan size. probably explains why other recipes rose over the top too.
Arlene -- I read your comment, and, once again (referencing Natalia's comment), I do not have any answers -- I wish I did. I would, however, before "adjusting the recipe" or "cutting back" on ingredients, suggest you try making the 1-pound loaf. In the event your bread pan is slightly smaller in size than mine (even though it says it can handle a 2-pound loaf), you might find that works perfectly for you. Here's why: It took me a lot of experimentation to get this brioche to have the desired taste and texture -- changing the proportions stand a very good chance of changing both.
Natalia...im canadian. ..our measurements really cups are the same. Metric ones are diff. Mine also went way over the top in both bread machines. Both can handle 2 lbs. Everything was done correctly so not sure what is going on with us. Research says too much yeast..too much sugar..too much liquid etc. I think where others have had success..km blaming the weather (dampness? ). I will try the 1.5 lb and cut yeast back 2/4 tsp. The loaf is freaking delish. Just not pretty.
I'm new to your website. I just got a breadmaker for Christmas and just like all new toys I can't put it down. I've made several breads but none has compared to this brioche recipe. It was AMAZING. It was so soft and light that it was like eating a croissant loaf! I made the two-pound loaf exactly as instsructed except I took out one tablespoon of flour just because every other loaf I've made has come out too dense but in hingsight I don't think I needed to do that. Oh my! I've almost eaten an entire half and can't seem to stop - I can't get enough of it. I think I'm going to try making just the dough next time so that I can make individual buns for dinner and burgers! I'm so excited to try more things on your website. THANK YOU! THANK YOU! THANK YOU!!!
Jennifer -- With confidence, I can tell you this brioche recipe will work interchangeably with challah in any recipe. You are correct, "Kings Hawaiian" is just not the right texture, as it is too soft. AND -- if you are willing to share your recipe for the crusty bread-machine bread, pass it along to me as I would very much like to give it a try! Thanks!!!
I just found this post today. 2 recipes I am making this week call specifically for either challah or brioche. The closest thing available in our small town is King's Hawaiian loaf. Not quite the same thing, I'm thinking, as I need a rich eggy bread. Your recipe looks like it might be a life (or at least recipe) saver!
Also, earlier this year, I came across a recipe for a really good crusty bread for the bread machine if you're interested. My family loves it with homemade Scotch Broth.
Is there any reason I can't make the dough for this brioche in my bread machine (on dough cycle) and form & bake it myself?? That is definitely how I prefer to do things. I can bake it in a 6" springform pan and have the "traditional" look. Thanks for any reply I might get!
Jian! THANK-YOU for the kind words and feedback. I too was disappointed with the recipes that came with my bread machine, which is why I took it upon myself to develop my own. You might also be interested in my recipes for bread-machine rye bread, cinnamon-raisin bread and all-purpose pizza dough. They are all posted in Category 5 here on Kitchen Encounters, Happy Home Cooking!!! ~ Melanie
A huge thank you! Initially I was quite disappointed with the bread I could make with my new bread machine, following the recipes that came with the machine. I used to buy the brioche from Mariano (a supermarket in Chicago) every week, but it is just too costly -- 5 to 6 dollars per small loaf! Three hours ago I came across your website and decided to give my bread machine another chance and bam! It is even better than the one sold by the store! Absolutely love it!
As a side note, I did not strictly follow your recipe because I did not have the exact ingredients, but things worked equally well, just in case anyone would like some variety.
I did the 2lb one. I used 1% chocolate milk instead of regular milk, and I used unsalted butter. The machine I used is Hamilton Beach HomeBaker, and I used the regular cycle (3hrs).
Again, thank you for your wonderful recipe, it made my day! As a student who just came to the U.S., I am fascinated by how good home made food can be, and I will definitely try out your other recipes :-)
Agnes. Oh my -- no one has reported this happening. If your machine doesn't give you a choice between making a 1 or 2 pound loaf, perhaps the bread pan is smaller (try making the 1 pound loaf). As for the milk, in ~ Step 3: heat the milk until steaming. Hope this helps!
I followed the recipe to the T...however, at 41 minutes left, I checked through the little window, the top of the dough collapsed!!! Why? maybe my Oster bread machine can't take a 2lb recipe? One question: what temperature should the milk be at?
MaryAnne! Thank-you so much for the nice comment, and, more importantly, for the important feedback. I am sure a lot of people will be interested to know that it works well using almond milk and coconut oil!
I love this bread thank you. I am about to try making buns out of it. I need something for a brunch next Sunday. I think these will be perfect. I do use Almond Milk and Coconut Oil as I am allergic to Milk but it works really well.
My only issue with this recipe is finding an equivalent for the jumbo eggs. We get eggs from untreated/nonGMO chickens so no jumbo sizes typically. This recipe is worth trying to figure out the equivalent however, I have no doubt it works as written. Ive also tried it with half KAF bread flour, eliminating the extra Tablespoons. Thanks for sharing!! So glad I found it
Meghann! Thank you for your comment -- you have inspired me to try MY OWN recipe using bread flour (& just a bit less of it) in place of all-purpose flour. I love it when I learn something new! You are a dear. ~ Mel.
I came across this recipe on Pintrest, what a great recipe! I have made it several times. Only change I did (after making the recipe as is many times) was used bread flour and a wee bit less flour (just our personal taste). My kids love it and my husband likes it better than his mother's Challah. :-)
Maltilda! I would be lying if I didn't say you made my day! I made a loaf today myself. I am so happy to hear you and yours are enjoying every last bite! ~ Mel.
Wow, this recipe is on the money!!! We have never had a richer, more delicious slice of bread and can't wait to make it again. Thank you for sharing this amazing recipe!!!!
Natalia! I am confident in saying that I make this recipe twice weekly and the measurements are fine. It is my guess that the pan of your bread machine is smaller than mine. Try making the smaller, 1 pound loaf, and see if that works better in your machine (which I why I posted both versions). Hope this helps, and, let me know how it goes! ~ Melanie
Dear Kitchen Encounters,
it seems there is a slight problem with measurements or perhaps I know there is a difference between Canadian and American cups, dont know about European. I used American measurements and I have also BreadMan Machine that makes 2 lbs loaf, but different model. It went over and open the top lid. I like how it tastes so my only question is the measurements. I used 1/4 cup of flour less suspecting that there might be a trouble. Im going to make with only 3 3/4 cups of flour next time (that's according to Simple White Bread recipe). Could you please help me to adjust correctly the rest of the measurements? Thanks!
Thanks for your recipe it seem it is not that so hard to make,in my house i also have some bakery equipment which is really cool,baking is really a good habit.Thanks for sharing.
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Bob -- There is NOTHING confusing about the instructions for the 2-pound loaf, and, they are clearly listed.
Posted by: KitchenEncounters | 08/12/2022 at 07:31 AM
The ingredients for the 2 pound loaf are confusing. Can someo list them?
Posted by: Bob Gould | 08/11/2022 at 08:36 PM
Grieta -- If you are asking if this recipe will work in any brand of bread machine, the answer is: yes, as long as the bread machine can accommodate the size loaf you want to make. ~ Melanie
Posted by: KitchenEncounters | 08/05/2022 at 08:08 AM
Can I use this recipe in a Home choose bread machine
Posted by: Grieta koekemoer | 08/05/2022 at 04:13 AM
Susan -- Thanks for the nice feedback!
Posted by: KitchenEncounters | 07/23/2021 at 08:17 AM
Turned out beautiful! I measured everything in grams, even the eggs.
Thank you for the recipe. The next time I will attempt 1 1/2 pound loaf, the top of the loaf touched the glass of the bread machine, we can hardly wait for it to cool.
Posted by: Susan | 07/17/2021 at 04:22 PM
Vixandra -- Thanks for your nice comment!
Posted by: KitchenEncounters | 12/12/2019 at 10:45 AM
Made this tonight and it was very good. Not quite as rich as bakery brioche but it didn't take 12 hours to rise either. Going into my rotation for my new machine, thank you for sharing.
Posted by: Vixandra | 12/10/2019 at 10:54 PM
Frank -- Honey can be substituted for sugar in equal quantities. Personally, I wouldn't adjust the amount, as bread machine recipes tend to be finicky. Enjoy! ~ Melanie
Posted by: KitchenEncounters | 11/01/2019 at 01:02 PM
Any idea if honey can be used instead of sugar?
If so, what is the bare minimum?
I do not like my bread being sweet.
Using a Sunbeam 5891 bread machine.
Deep Thanks in advance.
Posted by: Frank Senftle | 10/31/2019 at 09:04 PM
David -- Thank-you for your comment, and, while I recognize you feel me being "unfair" with the "do the math" comment, it is not an unfair comment. For a small investment, one can purchase a digital scale that will instantly convert the measurements for you. I am certain they sell them all over the world. Most home cooks, nowadays, own one. It is not my job to "do the math" when it can easily be done for yourself. Sorry if you disagree, but, I convert foreign recipes for my own purposes all the time. Sometimes, I even push the "translate" button on the internet, so I can read it in my own language. Technology is at our fingertips. Use it. Embrace it. Be thankful for it.
Posted by: KitchenEncounters | 10/13/2019 at 01:10 PM
Ref the request for the recipe in grams while in your part of the world you can “do the math” to convert but if you live in other parts of the world this does not work! A cup here in the UK weighs different than a cup in the states. Same for Australia etc. I’ve even seen differences in Canadian recipes.
Posted by: David Baley | 10/13/2019 at 12:20 PM
Sabina -- Every and any recipe can be converted to grams. If that is a requirement for you, all you have to do is "do the math"!
Posted by: KitchenEncounters | 07/25/2019 at 05:56 AM
Hi, this bread sounds yummy. Is there any possibility of getting the recipe in grams instead of cups? I find there can be a lot of eyeballing and hence different proportions when "cups" are used.
Posted by: Sabina | 07/25/2019 at 01:15 AM
Sarah -- Glad you got my message. I will be shocked if your pantry-stored yeast is not the problem. I recommend buying some fresh yeast rather than go through another failure. Keep me posted! ~ Mel.
Posted by: KitchenEncounters | 03/26/2019 at 01:02 PM
Thank you! Ok, I've been keeping my yeast in a dark pantry. I didn't realize I should have been storing it in the fridge. I followed the directions to a tee so I definitely did wet first, dry second and yeast very last so as not to touch the wet. I will try one more time and if it fails, I'll buy new yeast and store in the fridge.
Thank you!
Sarah
Posted by: Sarah | 03/26/2019 at 11:43 AM
Sarah -- Unbleached vs bleached flour is 100% NOT the problem, so, erase that from your mind. The basic cycle would be correct as well. Only two things could have happened, the ingredients didn't go into the bread pan "wet first, dry second" (it is imperative the bread pan be loaded in that manner), or, your yeast (active dry yeast is/are indeed yeast granules) was past the expiration date or not kept stored in the refrigerator. When no rising occurs, always look to the leavening agent first. Keep in touch, I am happy to give you pointers on anything you need help with. ~ Melanie
Posted by: KitchenEncounters | 03/17/2019 at 06:35 AM
I’m not sure where I went wrong, but my bread did not turn out right. I didn’t have unbleached flour so I used bleached, I used active dry yeast (is that the same as granulated?) and I don’t have a ‘white’ option so I selected ‘basic’. Should I have used bread machine yeast instead? Would the ‘french’ or ‘sweet’ setting be better? Would it have been the flour? It never rose and came out as a dense hunk of partially baked dough. I followed the 1lb recipe. I would love some pointers as my teenager LOVES brioche. Thank you!!
Posted by: Sarah | 03/16/2019 at 07:32 PM
Good morning Sherall -- Thank-you for the nice comment, and welcome, I look forward to having you as a reader (follower). In case the link I am about to share is not "clickable" and work, if you search in my Archives or scroll through Category 5, you can find my recipe (written on July 15, 2016) for ~ My New England Top-Split Brioche Hot Dog Rolls ~. I make the dough in the bread machine, then, bake the rolls in the pans.
https://www.bitchinfrommelanieskitchen.com/2016/07/-the.html
PS: I check my comments several times a day and try to respond to every one ASAP (sometimes immediately, sometimes within a few hours), so, if you have any questions, just get in touch. ~ Mel.
Posted by: KitchenEncounters | 03/06/2019 at 05:06 AM
Good Day - I came across your recipe on Pinterest and what caught my eye was "brioche" in bread maker - the reason for interest was I just by mistake bought brioche hot dog buns (sorry don't eat hot dogs but use for sausage / assorted peppers / cheese sandwiches)
So I used them anyways and quiet liked - so question can I use your recipe on "dough" setting then shape into hot dog buns shape and bake in oven ? (Temp of oven? Time of bake? )
Next I have to say I just really enjoyed your presentation of the recipe - the story / the clear recipe / and most importantly the pictures to help follow along
Thank you - you've made me a follower lol
p.s. I also hope you know that by answering each and every comment posted is very important and greatly appreciated by everyone I'm sure - it's one of my pet peeves when I ready postings and there's no response I truly feel that's just plain bad - so thank you
Sherall
Posted by: Sherall Todd | 03/05/2019 at 11:59 PM
Diana -- I've never experimented with bread flour in this recipe (but if you do, I would be most interested in knowing the results). As I've explained many times (just read the comments), the recipe (my grandmother's) uses AP flour because that it what she used. The bread is so delicious, I've never been inclined to change anything. ~ Mel.
Posted by: KitchenEncounters | 12/23/2018 at 05:08 AM
I notice that you use AP flour, is it critical to the success of the recipe or can bread flour be used?
Posted by: Diana Donofrio | 12/22/2018 at 10:20 AM
Shanali -- Glad you are enjoying the bread. My recipe for the bread machine brioche was adapted from my grandmother's recipe -- which was her mother's recipe. It took a lot of testing for me to achieve the adaptation, as, this bread, made the old-fashioned way, takes most of the day to make. The recipe starts by proofing the yeast in the warm liquid, then, adding the yeast to a small amount of flour and rising a "sponge" for 45 minutes. After that, the dough gets kneaded by hand, adding flour in 1 cup increments (about 9 cups, until it is just "right"). It rises 45-60 minutes, gets punched down, rises 45-60 more minutes, gets punched down, gets formed into 3 loaves, and rises again -- ALL before baking. When I tried to adapt it to the stand mixer, all I got was a mess, as, I could not "feel" the dough as I worked it. I hope this makes sense. ~ Melanie.
Posted by: KitchenEncounters | 12/06/2018 at 05:59 AM
Good morning! Incredible bread! In a week and a half of coming across this recipe on Pinterest; I’ve made 8 loaves. Yes, 8!! My first loaf, huge! Practically lifting the lid off my bread machine. Light, fluffy, moist. I’ve also, as someone mentioned, I’ve only proofed it in my machine. Been baking them in the oven. Since then, it hasn’t been the same. Haven’t changed a thing. Wondering if adding more butter, will kill it? And, I’ve also tried to mix this in my mixer, with no lift. Can this be mixed in a mixer? And, it does seem pretty elasticity. Can this be “rolled” out for making buns?
Sorry so long :)
Shanali, Tucson Az
Posted by: Shanali | 12/04/2018 at 10:23 AM
Deb -- I am so happy I could make another bread lover's life easier! ~ Mel.
Posted by: Kitchen Enounters | 10/31/2018 at 10:22 AM
I’ve been making bread for years, old fashioned way, dough hook, bread machine and this bread was by far, the best bread EVER. Super easy to make in the bread machine. The house smelled amazing and it came out perfect. Now if I can only stop eating it!
Posted by: Deb | 10/31/2018 at 09:42 AM
Yes, I see that could be a problem - maybe I will experiment and let you know what happens.
Posted by: Naomi | 01/27/2018 at 02:17 PM
Naomi -- I know this bread can handle raisins (via the add-in drawer at the top of the machine), but, raisins don't melt. I wish I could be of more help, but, my fear is, the chocolate chips will melt due to the heat of the machine and you'll be left with a mess.
Posted by: KitchenEncounters | 01/25/2018 at 05:39 PM
Could I add chocolate chips to your basic recipe?
Posted by: Naomi | 01/25/2018 at 03:25 PM
Denise -- Thank-you for the kind comment. Happy New Year!
Posted by: KitchenEncounters | 01/01/2018 at 10:40 AM
Made a 1.5 loaf of this amazing bread. Buttery, almost flakey like a croissant. Flavor did not disappoint. I used unsalted butter and coarse sea salt. Might even be more luscious the next time I make it, as directed. Thank you
Posted by: Denise | 12/31/2017 at 06:47 PM
Thanks Dave -- You're right -- it makes great grilled cheese and French toast. I make a loaf once a week for my family (I haven't bought a loaf of sandwich bread in years). I even make my bread cubes and croutons out of it. Enjoy my bread loving friend!!!
Posted by: KitchenEncounters | 07/19/2017 at 06:33 AM
Made this for the 1st time, did not change a thing, perfect rise, great taste looks like the picture you posted......another keeper.
This has French toast , grill cheese written all over it........actually most everything will work with this.
Thanks,
Posted by: Dave | 07/19/2017 at 06:25 AM
Marie -- Brioche is an enriched bread containing milk, eggs, butter and sugar, and, the intensity of the taste will vary from baker to baker, AND, the density is affected by the pan it is baked in. I'm glad you liked the bread, but, to preface your comment by saying "it doesn't taste like Brioche to me" is not only a petty criticism, it is an uninformed one.
Posted by: KitchenEncounters | 07/07/2017 at 07:56 AM
I just made this bread. It doesn't taste like Brioche bread to me, but more like a nice and soft white bread. I will still use this recipe as a white bread recipe because it came out great.
Posted by: Maria | 07/04/2017 at 03:37 PM
Khanh -- 1/4 teaspoon will do nicely. Enjoy your brioche!
Posted by: KitchenEncounters | 04/06/2017 at 07:07 AM
Hi
If I use unsalted butter, how much salt should I add?
Thanks
Posted by: Khanh | 04/06/2017 at 01:41 AM
Darlene -- I'm so glad you "stuck with it", adjusting the settings on your machine, until it came out the way you like it. Bread baking is finicky for sure as it's affected by climate, humidity, brand of flour, and, bread machines vary from manufacturer to manufacturer. Enjoy!
Posted by: KitchenEncounters | 01/31/2017 at 10:33 AM
First time bread was a little dry 2lb loaf. The second one I did 1.5 lb loaf added an extra egg and a touch more flour and used the French setting for slightly longer rise time...love it so soft. Thx u for all ur info this is my first time
Posted by: Darlene | 01/30/2017 at 03:35 PM
Donna,
I have never encountered those instructions. That said, because the yeast will be on the bottom (instead of on the top) but still protected from the liquid via the layer of dry ingredients, it should be ok. It's important to keep the yeast out of the liquid until the machine starts -- as the warm liquid will activate the yeast prematurely. That said, by doing it the way I explained it in my recipe, there is a zero risk of that happening. I hope this helps.
Melanie
Posted by: KitchenEncounters | 11/07/2016 at 11:14 AM
My bread machine instructions say that I should put yeast in first then dry ingredients then wet ingredients. If I reverse the order will it effect the bread?
Posted by: Donna Morgan | 11/07/2016 at 10:03 AM
Beth -- Your update is MUCH appreciated, and, I will consider renaming it "crack bread" -- you MADE MY DAY!!! ~ Melanie
Posted by: Kitchen Encounters | 07/12/2016 at 09:58 PM
I'm reporting back about the rapid cycle my machine has. It was a bit undercooked on the light crust setting for a 2lb loaf. I also sliced it soon after it was done for our dinner.
I have since baked a regular cycle 2lb loaf and cut it after it cooled. It was fabulous!! I am hooked on it toasted. (You should rename it crack bread.) Thanks for the recipe, I love it!
Posted by: Beth | 07/12/2016 at 08:07 PM
Beth -- My Breadman Ultimate (circa 10 years old) does not have that cycle. That said, if you try it, PLEASE report back to us because that would be great information for people who do have a machine similar to yours to know about. Thanks!
Posted by: Kitchen Encounters | 06/27/2016 at 08:51 AM
My bread machine has a super rapid cycle. Have you ever tried it with this recipe? (I seem to wait until the last minute to plan for bread.) :/
Posted by: Beth | 06/26/2016 at 06:09 PM
Arleen -- I am so pleased, and, once again I thank-you for the feedback, as, it will help others reading the comments. It's always been my theory that bread machine bread pans, while similar, are not equal in size. What confuses the issue more is, the recipes that come with each manufacturers' machine were developed specifically for that particular machine. It makes writing the perfect "all purpose" recipe almost impossible. Happy Bread baking to you and yours and enjoy your French toast on Sunday! ~ Mel.
Posted by: Kitchen Encounters | 05/21/2016 at 08:27 AM
i got around to making it today. the 1 lb loaf on the sweet setting. IT WAS PERFECT. my hubby was impressed. my son tried a heel and liked it. but nobuddy is touching anymore til sunday. that's french toast day :) ty for that tip not to go buy my pan size. probably explains why other recipes rose over the top too.
Posted by: arleen | 05/21/2016 at 12:25 AM
Arlene -- That's the spirit!!!
Posted by: Kitchen Encounters | 05/17/2016 at 10:55 AM
Ty! Will try the smaller loaf. I cant give up. It made wicked deep fried french toast. I just need to be able to contain it to the machine lol
Posted by: Arleen | 05/17/2016 at 10:35 AM
Arlene -- I read your comment, and, once again (referencing Natalia's comment), I do not have any answers -- I wish I did. I would, however, before "adjusting the recipe" or "cutting back" on ingredients, suggest you try making the 1-pound loaf. In the event your bread pan is slightly smaller in size than mine (even though it says it can handle a 2-pound loaf), you might find that works perfectly for you. Here's why: It took me a lot of experimentation to get this brioche to have the desired taste and texture -- changing the proportions stand a very good chance of changing both.
Posted by: Kitchen Encounters | 04/09/2016 at 09:02 AM
Natalia...im canadian. ..our measurements really cups are the same. Metric ones are diff. Mine also went way over the top in both bread machines. Both can handle 2 lbs. Everything was done correctly so not sure what is going on with us. Research says too much yeast..too much sugar..too much liquid etc. I think where others have had success..km blaming the weather (dampness? ). I will try the 1.5 lb and cut yeast back 2/4 tsp. The loaf is freaking delish. Just not pretty.
Posted by: Arleen | 04/09/2016 at 07:30 AM
Good Morning Raquel! Thank-you for your kind feedback and comments. You made my day!!! PS: This brioche makes outstanding French toast.
Posted by: Kitchen Encounters | 01/13/2016 at 10:06 AM
I'm new to your website. I just got a breadmaker for Christmas and just like all new toys I can't put it down. I've made several breads but none has compared to this brioche recipe. It was AMAZING. It was so soft and light that it was like eating a croissant loaf! I made the two-pound loaf exactly as instsructed except I took out one tablespoon of flour just because every other loaf I've made has come out too dense but in hingsight I don't think I needed to do that. Oh my! I've almost eaten an entire half and can't seem to stop - I can't get enough of it. I think I'm going to try making just the dough next time so that I can make individual buns for dinner and burgers! I'm so excited to try more things on your website. THANK YOU! THANK YOU! THANK YOU!!!
Posted by: Raquel | 01/12/2016 at 09:22 PM
Jennifer -- With confidence, I can tell you this brioche recipe will work interchangeably with challah in any recipe. You are correct, "Kings Hawaiian" is just not the right texture, as it is too soft. AND -- if you are willing to share your recipe for the crusty bread-machine bread, pass it along to me as I would very much like to give it a try! Thanks!!!
Posted by: Kitchen Encounters | 12/04/2015 at 11:07 PM
I just found this post today. 2 recipes I am making this week call specifically for either challah or brioche. The closest thing available in our small town is King's Hawaiian loaf. Not quite the same thing, I'm thinking, as I need a rich eggy bread. Your recipe looks like it might be a life (or at least recipe) saver!
Also, earlier this year, I came across a recipe for a really good crusty bread for the bread machine if you're interested. My family loves it with homemade Scotch Broth.
Posted by: Jennifer | 12/04/2015 at 03:49 PM
Betsy -- I do it all the time -- I make loaves, rolls, and, I make brioche in traditional-shaped brioche molds too!
Posted by: Kitchen Encounters | 11/20/2015 at 04:04 PM
Is there any reason I can't make the dough for this brioche in my bread machine (on dough cycle) and form & bake it myself?? That is definitely how I prefer to do things. I can bake it in a 6" springform pan and have the "traditional" look. Thanks for any reply I might get!
Posted by: Betsy Scotto | 11/20/2015 at 02:46 PM
Jian! THANK-YOU for the kind words and feedback. I too was disappointed with the recipes that came with my bread machine, which is why I took it upon myself to develop my own. You might also be interested in my recipes for bread-machine rye bread, cinnamon-raisin bread and all-purpose pizza dough. They are all posted in Category 5 here on Kitchen Encounters, Happy Home Cooking!!! ~ Melanie
Posted by: Kitchen Encounters | 11/12/2015 at 08:46 AM
A huge thank you! Initially I was quite disappointed with the bread I could make with my new bread machine, following the recipes that came with the machine. I used to buy the brioche from Mariano (a supermarket in Chicago) every week, but it is just too costly -- 5 to 6 dollars per small loaf! Three hours ago I came across your website and decided to give my bread machine another chance and bam! It is even better than the one sold by the store! Absolutely love it!
As a side note, I did not strictly follow your recipe because I did not have the exact ingredients, but things worked equally well, just in case anyone would like some variety.
I did the 2lb one. I used 1% chocolate milk instead of regular milk, and I used unsalted butter. The machine I used is Hamilton Beach HomeBaker, and I used the regular cycle (3hrs).
Again, thank you for your wonderful recipe, it made my day! As a student who just came to the U.S., I am fascinated by how good home made food can be, and I will definitely try out your other recipes :-)
Posted by: Jian Xu | 11/11/2015 at 11:47 PM
Agnes. Oh my -- no one has reported this happening. If your machine doesn't give you a choice between making a 1 or 2 pound loaf, perhaps the bread pan is smaller (try making the 1 pound loaf). As for the milk, in ~ Step 3: heat the milk until steaming. Hope this helps!
Posted by: Kitchen Encounters | 11/28/2014 at 09:35 AM
I followed the recipe to the T...however, at 41 minutes left, I checked through the little window, the top of the dough collapsed!!! Why? maybe my Oster bread machine can't take a 2lb recipe? One question: what temperature should the milk be at?
Posted by: agnes fang | 11/27/2014 at 07:07 PM
MaryAnne! Thank-you so much for the nice comment, and, more importantly, for the important feedback. I am sure a lot of people will be interested to know that it works well using almond milk and coconut oil!
Posted by: Kitchen Encounters | 09/30/2014 at 04:20 PM
I love this bread thank you. I am about to try making buns out of it. I need something for a brunch next Sunday. I think these will be perfect. I do use Almond Milk and Coconut Oil as I am allergic to Milk but it works really well.
Posted by: Maryanne Birch | 09/30/2014 at 04:11 PM
Mer! In an earlier post (Culinary Q&A & Kitchen Therapy Too: 11/12/10), I posted an egg conversion chart. Here it is:
Large-Extra Large-Jumbo
1-1-1
2-2-2
3-3-2
4-4-3
5-4-4
6-5-5
I trust this is what you were looking for, and, I do hope you enjoy my bread recipe! ~ Melanie
Posted by: Kitchen Encounters | 02/02/2014 at 03:59 PM
My only issue with this recipe is finding an equivalent for the jumbo eggs. We get eggs from untreated/nonGMO chickens so no jumbo sizes typically. This recipe is worth trying to figure out the equivalent however, I have no doubt it works as written. Ive also tried it with half KAF bread flour, eliminating the extra Tablespoons. Thanks for sharing!! So glad I found it
Posted by: Mer | 02/02/2014 at 03:33 PM
Meghann! Thank you for your comment -- you have inspired me to try MY OWN recipe using bread flour (& just a bit less of it) in place of all-purpose flour. I love it when I learn something new! You are a dear. ~ Mel.
Posted by: Kitchen Encounters | 09/30/2013 at 09:00 PM
I came across this recipe on Pintrest, what a great recipe! I have made it several times. Only change I did (after making the recipe as is many times) was used bread flour and a wee bit less flour (just our personal taste). My kids love it and my husband likes it better than his mother's Challah. :-)
Posted by: Meghann | 09/30/2013 at 08:43 PM
Maltilda! I would be lying if I didn't say you made my day! I made a loaf today myself. I am so happy to hear you and yours are enjoying every last bite! ~ Mel.
Posted by: Kitchen Encounters | 06/29/2013 at 05:56 PM
Wow, this recipe is on the money!!! We have never had a richer, more delicious slice of bread and can't wait to make it again. Thank you for sharing this amazing recipe!!!!
Posted by: Matilda | 06/29/2013 at 02:55 PM
If you could weigh the flour (grams or ounces, either way) the next time you measure it out and post it, that would resolve any measurement confusion.
Posted by: Liz T | 01/01/2013 at 09:17 PM
Natalia! I am confident in saying that I make this recipe twice weekly and the measurements are fine. It is my guess that the pan of your bread machine is smaller than mine. Try making the smaller, 1 pound loaf, and see if that works better in your machine (which I why I posted both versions). Hope this helps, and, let me know how it goes! ~ Melanie
Posted by: Kitchen Encounters | 10/24/2012 at 09:35 AM
Dear Kitchen Encounters,
it seems there is a slight problem with measurements or perhaps I know there is a difference between Canadian and American cups, dont know about European. I used American measurements and I have also BreadMan Machine that makes 2 lbs loaf, but different model. It went over and open the top lid. I like how it tastes so my only question is the measurements. I used 1/4 cup of flour less suspecting that there might be a trouble. Im going to make with only 3 3/4 cups of flour next time (that's according to Simple White Bread recipe). Could you please help me to adjust correctly the rest of the measurements? Thanks!
Posted by: Natalia | 10/23/2012 at 11:05 PM
I'm glad you enjoyed the brioche recipe Josefina! Homemade bread is so much better than store-bought and the bread machine makes it so easy!
Posted by: Kitchen Encounters | 07/02/2012 at 09:33 AM
Thanks for your recipe it seem it is not that so hard to make,in my house i also have some bakery equipment which is really cool,baking is really a good habit.Thanks for sharing.
Posted by: Josefiina Saarijärvi | 07/02/2012 at 02:03 AM