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Bread-Machine Brioche
Dough/Pizza Dough Cycle
Delay Start Timer – No
Ingredients | Large – 2 pounds | Medium – 11⁄2 pounds | Small – 1 pound | |
Milk, regular or lowfat, 80°– 90°F | 1⁄2 cup | 1⁄3 cup | 1⁄4 cup | |
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Eggs, large, at room temperature* | 4 | 3 |
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Unsalted butter, cut in 1⁄2 - inch pieces, | 8 tablespoons | 6 tablespoons | 4 tablespoons | |
at room temperature |
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Granulated sugar | 2 tablespoons | 11⁄2 tablespoons | 1 tablespoon | |
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Powdered milk | 2 tablespoons | 11⁄2 | tablespoons | 1 tablespoon |
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Salt | 11⁄2 teaspoons | 1 teaspoon | 3⁄4 teaspoon | |
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Bread flour | 33⁄4 cups | 23⁄4 | cups + 1 tablespoon | 13⁄4 cups + 2 tablespoons |
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Yeast, active dry, instant or bread machine | 3 teaspoons | 21⁄4 | teaspoons | 11⁄2 teaspoons |
Egg wash – 1 large egg beaten with 1 tablespoon water
Place the milk, eggs, butter, sugar, powdered milk, salt, bread flour, and yeast, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart™ Convection Bread Maker. Press Menu and select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. This dough is very soft; it is recommended to scrape the bowl after 10 minutes of kneading to ensure even distribution and mixing of ingredients. When dough cycle is completed, remove dough, punch to deflate and transfer to a
Deflate dough and divide into the number and size brioches desired. For 1 or 11⁄2 - pound brioche, remove 1⁄6 of the dough. Shape the larger piece into a ball and press into a buttered
Brush brioche(s) with egg wash. Bake in preheated oven for 15 to 20 minutes for individual brioches, and about 20 to 30 minutes for larger brioches, until rich golden in color and
*Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.
Nutritional information per serving (one
Calories 198 (35% from fat) • carb. 26g • pro. 6g • fat 8g • sat. fat 4g • chol. 69mg • sod. 222mg • calc. 36mg • fiber 1g
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