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.
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
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.
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.