Brioche
Submitted by justjasmine on August 15, 2002 at 7:24 am

DESCRIPTION
Brioche

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Brioche
(from The Bread Lovers Bread Machine Cookbook by Beth Hensperger)

1/3 cup milk
2 large eggs
1 egg yolk

2 cups bread flour
2 Tbsp. sugar
2 tsp. gluten
3/4 tsp salt

1 1/4 tsp SAF yeast or 1 3/4 tsp bread machine yeast

7 Tbsp unsalted butter, cut into pieces

1. Place the ingredients, except the butter, in the pan according to the order in the manufacturers instructions. Set crust on medium and program for the basic cycle**; press start. (this recipe is not suitable for use with the delay timer) The dough will be soft and sticky.
2. About 10 minutes into the knead 2 (set the kitchen timer) open the lid while the machine is running. Add a piece or two of the butter, allowing it to be incorporated before adding more pieces. It will take a minute or two to add all the butter. Close the lid.
3. When the baking cycle ends, open the lid and let the bread sit in the pan for 15 minutes. Gently remove the loaf from the pan and place it on a rack. Let cool to room temp. before slicing.

**I set my machine for the dough cycle only, and skipped step 3. Remove the dough, punch down and form into a loaf. Place in a buttered glass 9 x 5 loaf pan, cover loosely with greased plastic wrap and let rise about an hour (till its up about an inch over the edge) Bake in preheated oven at 350 for 30-35 minutes, if you notice it getting too brown on top tent with foil last 10 minutes or so.