Rich White Bread (Brioche) for the Bread Machine
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Rich White Bread (Brioche) for the Bread Machine
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My bread machine is one of my favorite kitchen tools! It makes it so easy to make delicious bread at home!
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Ingredients
- 1 1/2 cup milk * see instructions
- 3 tablespoon melted butter
- 1 1/2 teaspoon salt
- 4 cups all-purpose flour
- 3 tablespoon sugar
- 2 1/2 teaspoon active dry yeast
Instructions
- Warm milk to between 105-115°F. Place kneading paddle in your bread machine. Place ingredients in the bread machine pan in the order given in the manufacturer's recommendations.
- Turn bread maker on dough only mode.
- Use no stick spray or butter to grease 2 bread pans.
- When dough has risen in bread machine, remove it onto a floured cutting board. Knead dough to remove all of the air. Cut the dough in half. Form each into loaf shapes. Place in greased or parchment paper lined pans, seam side down.
- Turn oven on low and set breads near the vent to rise again. Usually about 30 minutes. Until dough almost reaches the top of the bread pans.
- If you want a crispy crust, brush the top of the loaves with cold water. For a softer crust, brush the top with melted butter or a bit of oil.
- Increase oven temperature to 400°F. Bake for about 30 minutes, until golden brown. Internal temperature should be 200°F. You can also rap the top of the bread with your knuckle, if it sounds hollow, it is done.
- Cool bread on a wire rack.
Equipments used:
Notes
- Tips for yeast breads:
- You can "bloom" yeast in water or milk and sugar to see if it is still active. Liquid should be very warm. Add yeast to milk and a tablespoon of sugar. Mix lightly. Allow to bloom for 5-10 minutes. Yeast will bubble and look frothy. Proceed with recipe.
- Always check package of yeast for recommended temperature of liquid, different types and brands bloom best at different temps.
- Don't rush the rising process. Dough should be doubled in the pan.
- Rise dough in a warm spot, covered with a clean kitchen towel. I usually turn the oven on low and place the rising dough near the exhaust of the oven. Not directly under the exhaust, but on top of the stove.
- General Baking Tips:
- Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.
- Always measure liquid ingredients with liquid measuring cup
- Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
- Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
- Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.
Nutrition Information
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Calories
126kcal
(6%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
6mg
(2%)
Sodium
198mg
(8%)
Potassium
55mg
(2%)
Sugar
2g
(4%)
Vitamin A
85IU
(2%)
Calcium
25mg
(3%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 20slices
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 198mg | 8% |
| Potassium | 55mg | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 85IU | 2% |
| Calcium | 25mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
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