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~ Eggnog Breakfast Brioche in the Bread Machine ~

IMG_4597Eggnog bread -- most folks associate it with quick bread (like banana, zucchini and date-nut).   It's referred to as quick bread because it's a quick to mix together loaf that is leavened with baking powder and/or baking soda instead of yeast -- it rises as it bakes in the oven. It's semi-dense texture is very similar to a muffin or a poundcake and it's usually topped with a sugary glaze of some sort before slicing.  It's easy to make and it's quite delicious too.  That said:  

I make an eggnog brioche that most folks don't know exists.

6a0120a8551282970b019b00bc244f970dA 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 or toasted 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.")  Want to know what happens when you substitute eggnog for milk, add a touch of cinnamon and nutmeg and a bit of almond and butter-rum flavoring to brioche?  You get a light and lovely sweet yeast bread perfect for popping in your toaster for breakfast.  I kid you not -- this bread is extraordinary:

IMG_4599It's kissed w/cinnamon, nutmeg, almond & butter-rum flavors too!

IMG_4529For a 2-pound loaf of eggnog brioche:

1  cup pasteurized eggnog

6  tablespoons salted butter, cut into cubes

1  teaspoon almond extract

1  tablespoon butter-rum flavoring

2  extra-large eggs

4 1/4  cups unbleached all-purpose flour

1  teaspoon ground cinnamon

1/4  teaspoon ground nutmeg

5  tablespoons sugar

1 1/2  teaspoons sea salt

2  teaspoons granulated dry yeast (1 packet), not rapid-rise yeast

Bread Machine Brioche (Process) #1Note before starting:  No two bread machines are alike and I follow the instruction manual word for word -- please do the same with yours.

 ~ Step 1.  This is the rectangular-shaped bread pan that came with my Breadman Ultimate.  The paddle (which will do the kneading) has been inserted.  The instructions say to always insert it in this position before adding any ingredients, so I do.

IMG_4531 IMG_4532 IMG_4535 IMG_4536~Step 2.  Place eggnog in a 1-cup measuring container and heat it to steaming in the microwave.  While the eggnog is heating, use a paring knife to cube the butter.  Add the butter cubes, almond extract and butter-rum flavoring to the hot eggnog.  Using a fork stir until the butter is melted.  Pour the eggnog mixture into the bread pan.  Crack the eggs into the measuring container, use the fork to lightly beat them, then, add them to the eggnog mixture.

IMG_4540 IMG_4541 IMG_4543 IMG_4547~Step 3.  After pouring the beaten eggs into the eggnog, add the flour -- do not stir, just add it. After flour is added, sprinkle in the cinnamon, nutmeg, sugar and salt.  Using your index finger, fashion a small well in the center of the dry ingredients and pour the yeast into the well.

IMG_4548 IMG_4554~ Step 4.  Plug the bread machine in and select the white bread setting.  Click the button to choose whether you want a light, medium or dark crust -- I prefer a light crust and my husband prefers a dark crust.  Press start and do nothing.  

Walk away.  Do not lift the lid to check in on the process.  The moment the bread machine signals, the bread is done:

PICT2706Carefully 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.

PICT2713I made a 2-pound loaf of eggnog brioche today, and from the moment I removed it from the machine,  I knew at first glimpse and first sniff it was going to be amazing.

6a0120a8551282970b019b00c63e74970b-320wiOnce 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 --  eat one, freeze one.  I love my bread machine and besides making brioche and eggnog brioche in it, I make great cinnamon-raisin and rye loaves too.  Just click on the Related Article links below to get both of those recipes.

IMG_4583While my eggnog brioche does make fabulous French toast, my favorite way to enjoy it is hot out of the toaster served with a few of my childhood-favorite-things on-hand in my pantry and refrigerator:

hot chocolate, coffee or tea

and topped with fun stuff like:

softened butter



strawberry cream cheese

blueberry, cherry, peach or strawberry preserves

Just a bit of lovable butter & cinnamon-sugar for me thanks!

IMG_4585Eggnog Breakfast Brioche in the Bread Machine:  Recipe yields 1, 2-pound loaf of eggnog bread made in the bread machine.

Special Equipment List: 1-cup measuring container; paring knife; fork; bread machine; wire cooling rack

6a0120a8551282970b016767f23475970bCook's Note:  To learn everything that I can teach you about using a bread machine and get my recipe for ~ Bread Machine Basics & My Brioche Recipe ~, just click into Categories 2, 5, 9, 15, 18 or 20.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2016)


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