BriochePic
Bread Recipes, I Am The Lady Who Likes To Bake

Bread Maker Brioche

Bread Maker Brioche

There are moments when a lady craves something fluffy and buttery. Said lady paced to and fro in her house because she didn’t know how to achieve said fluffiness and butteriness she was craving so much. She wanted to make it by hand but then decided she didn’t have a lot of time and besides, she had just finished a 3 course dinner so doing one more thing, no matter how pleasurable, was out of the question. Her eyes wandered around the kitchen and shortly rested on her good, trusted bread machine.

“Yes”, the lady thought. “I can do this”. And she got to work. She remembered that when she first got her bread machine maybe four years ago, a friend send her a recipe for bread maker brioche. The lady was quite offended, of course. “Monsieur”, she was thinking. “No way this lady will make brioche in a bread maker”. But curiosity got the better of her and she tried it once. Since then, she was making brioche whenever she craved its sweet fluffiness.

But, fascinated by the process of making sourdough bread, she hadn’t made brioche for a while. In fact, the bread machine sat unused and miserable at the kitchen top. But not for long. Because now was the time to make brioche again.

The lady opened her email account and read the breadmaker brioche recipe. Making this brioche is very easy, it only requires some weighting.

When I (no more of that lady stuff, I promise. I am no lady. But I thought it fit so nicely with the brioche) first read the recipe, I was somewhat confused. My friend wrote, “Instead of water, like you would in a normal bread, use 3 eggs, 100g butter and milk so that it makes around 330gr of liquid.”

“Wait, wait”, I wrote back. “So I need 3 eggs, 100g butter and 300-330g milk?”

“No, that would be too much liquid, ” he responded. What I do is to put a bowl on the scales, pout in three eggs and 100g of butter and add milk until the whole thing weights around 300-330g.”

That sounded reasonable. That I could understand.

The brioche I had a few weeks ago was perfect. It was fluffy and light and wonderful and all that I needed. In fact it was so light and fluffy that it rose out of the bread machine, creating a little “hat” like brioches often do.

Bread Maker Brioche _photo

I had troubles getting it out of the machine ,so maybe go easy on the liquid and sugar, but it tasted and looked amazing, all slathered up in butter and looking very fluffy and enticing.

The recipe is simple. You will need:

500g (around 3 cups) of all purpose flour

1 tablespoon sugar

1 teaspoon salt

1 sachet instant yeast

3 eggs

100g butter

milk

Depending on your machine brand and model, various ingredients go in a different order. In my case, the liquids go in first and are then followed by flour, sugar and salt and yeast. For the brioche, first weight the 3 eggs, 100g of butter and fill it up with milk until the wet ingredients weight around 300-330gram. Add that to your bread machine. Add the flour, sugar and salt. Make sure that the sugar and salt are on the opposite ends of the machine. Make a dent in the middle of the flour and add the instant yeast. Turn on to “normal” programme (mine takes exactly 2 hours adn 40 minutes) and patiently wait. When it is done, slather in butter and eat.

BriochePic

As for me, my brioche craving has been heavily satisfied with this recipe and it has now subsided, making way for healthier cravings. Sometimes you just have to eat whatever you are craving to feel better and not think about it all the time.

In any case, should you ever crave brioche, or anything fluffly and buttery, this is a simple and delicious way to achieve it.

 

 

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30 Comments

  • Reply Ewa December 15, 2014 at 9:05 pm

    I should try it. It looks soooo good!!!

    • Reply Olga Mecking December 16, 2014 at 7:52 am

      Hi Ewa, please do, it’s fantastic! I will have a few more bread maker recipes in the future so stay tuned for more!

  • Reply Amanda February 7, 2015 at 5:05 am

    I love brioche. This recipe is so simple I swear I’m trying it with my bread machine too. But first I need a scale. That last photo is mouthwatering!

  • Reply emma chisset February 16, 2015 at 6:49 pm

    mmm, looks good, i’ve just loaded the machine, hoping it doesn’t rise as much as in the first picture,

  • Reply Claudia February 27, 2015 at 12:28 am

    Everything sounds perfect and I was ready to make it except you NEVER say the size of the loaf: 1lb., 1 1/2 lb., or 2 lb., and it makes ALL the difference when baking it.

    • Reply Olga Mecking February 27, 2015 at 7:07 pm

      Hi Claudia, thank you for your comment. My machine is a very old one and only has one loaf size which is around 750g (the brioche recipe calls for a little bit more if you add up all the quantities: 500g flour, 350g liquids (egg, butter and milk). Hope that helps.

      • Reply E August 17, 2017 at 6:06 pm

        Wait a minute…am I missing something? In the above recipe you said a total of 300-330g liquids (eggs, butter, milk); but here, in the comments you say 350g. Which is it? That is a huge difference.

        Thank you

  • Reply Breadmaker Pizza Recipe March 12, 2015 at 11:23 am

    […] the success of my breadmaker brioche, here’s another great bread machine recipe that I’m making sometimes- enter the […]

  • Reply Carly July 31, 2015 at 4:26 pm

    Hi, I’m going to give this recipe a go and was wondering if I can use strong white bread flour? Or do you use plain all purpose flour or self raising?

    • Reply Olga Mecking August 2, 2015 at 11:39 am

      Hi Carly, thanks for wanting to try out this recipe. I think you can use strong white bread flour (in fact the only reason I don’t use it for my breads is because it’s hard to find here in the Netherlands). I use plain all-purpose- but never self-rising flour. However, you need to try this out and see whether the brioche is just as fluffy as it should be.

  • Reply Bilberry Jam August 7, 2015 at 12:53 pm

    […] goes well with white fluffy bread- maybe a brioche, even? But now I eat it on a thin slice of German wholegrain spelt and rye bread.  It makes me […]

  • Reply Shannon August 30, 2015 at 12:33 am

    I just tried this recipe, and I couldn’t find the loaf size that I saw later in the comments (1.5 lb/750 g). I read “basic” setting and figured 1 lb would work. Obviously, that was wrong.

    So basically I am thinking about remaking this, starting over, and using the 1.5 lb loaf setting on my bread machine.

    I just want to be sure that the setting was my problem and that I didn’t mess up somewhere else. It turned out very small, very lumpy, and not all the way done. I also can’t imagine that less than 1 stick of butter will turn into that awesome picture 🙂 but I’m trusting you.

    Any thoughts?

    By the way, my late grandmother was from Poland, made fresh bread every week at least, paczki, AND cake doughnuts. She taught us how to sing the Polish National Anthem and a few Polish Christmas songs; her brother would come over on Dingus Day and we’d hit each other with sticks. 🙂 The sweetest lady who ever lived, but I didn’t get her wonderful bread-making genes.

    🙂

    • Reply Olga Mecking August 31, 2015 at 8:37 am

      Hi Shannon, my machine only has one setting which is 750g loaves- hope that helps. Also, I guess machines have different time settings- mine was 2 hours 40 minutes. Thank you for sharing the story about your grandmother, it was very touching. I can’t make paczki- tried last year and it was a failure!

  • Reply Jackie Tan October 19, 2015 at 11:25 am

    Hi,

    May i ask how many gram or tablespoon of yeast you put?

    Many thanks,
    Jackie

    • Reply Olga Mecking October 24, 2015 at 11:47 am

      Hi Jackie, it’s one sachet, and that’s 7g instant yeast= 2 teaspoons.

  • Reply Karen November 20, 2015 at 8:43 pm

    How can I make this for an American bread machine please?

    • Reply Olga Mecking November 21, 2015 at 11:58 am

      what do you mean? The quantities are in grams- but you can use 3 cups of flour (that’s 500g) and 100g butter is around 7 tablespoons. As for whether European bread makers work differently from European ones, I guess every bread maker is different and you’d need to experiment a little.

  • Reply Ruth April 1, 2016 at 9:42 am

    Hi there

    One question… Should the butter be melted or chopped in small pieces or what?

    Thank you
    R

    • Reply Olga Mecking April 4, 2016 at 8:42 am

      Hi Ruth,

      I think I add it in small pieces because the machine will mix it all together anyway. But you can also melt the butter and add it to the liquids.

      Hope that helps.
      Olga

  • Reply swee chee May 16, 2016 at 7:45 am

    Hi Olga love your brioche pix. Why is my brioche not light n fluffy and with a top like yours. Appreciate your feedback.

    • Reply Olga Mecking May 17, 2016 at 9:16 am

      Hello, thanks for letting me know. You just need to experiment with your bread machine settings, I think. Or maybe check your yeast.

  • Reply Manuel June 20, 2016 at 12:15 am

    I am going to have a try, but it is my first time to make bread like this, can I print this page?
    Manuel recently posted…How to Make Rice Cooker Bread – The Rice Cooker Bread RecipeMy Profile

  • Reply Pable July 18, 2016 at 5:02 am

    Salut Olga!!

    Thank you for sharing this delicious Brioche Bread recipe made for bread making machines. Just sliced my first loaf and first thing was to check the texture. A plus!!! That was extremely important. N cat was the taste test.YUMMY!!!!!!!!!
    You ROCK!!!!!!!!!!!!!!!

  • Reply Jeff July 27, 2016 at 6:50 pm

    I want to make some brioche rolls. If I use your recipe and select dough, is the dough produced dry enough to form into balls?

  • Reply Peter salerno December 31, 2016 at 2:51 pm

    Hi everyone, I will be trying out this recipe in a few days time, and will add a sachet of vanilla sugar or essence to give an improved flavour.

  • Reply magda December 31, 2016 at 7:08 pm

    Hello

    I have tried this recipe melting 100g of butter and then adding 3 eggs and milk until it all weighs 330g. If I add the butter chopped up into pieces should the milk and eggs weigh 330g? And then add 100g chopped up butter? Melting the butter I think is affecting the rise.

    Thanks.

  • Reply Anne January 10, 2017 at 1:32 am

    I tried this and the bread is nice but not as light and fluffy as a real brioche. Maybe I should change the settings.

  • Reply caroline March 23, 2017 at 11:00 am

    i made this last night, it has come out so light and fluffy I could not belief it. I will be making this again. On my breadmake basic setting is 3hour 20mins, but came out lovely. i melted the butter a little, but made no difference to the bread and the rise was amazing. will be making this again. thank you for sharing the recipe xxxx

  • Reply Renee Bartholomew June 4, 2017 at 8:28 am

    I’m trying this recipe right now! Our dough looks almost like a cookie dough and isn’t very gluten-ey.

    Thoughts?

  • Reply Stella June 27, 2017 at 4:23 pm

    Sorry to say I made this recipe today & it’s a disaster. The end result doesn’t resemble brioche or anything else edible. I know with a bread machine that you have to experiment, but that works out expensive when ingredients are all wasted. May try again just as far as the “dough cycle” then oven bake.

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