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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (49g) Recipe makes 16 servings |
||
| Calories 160 | ||
| Calories from Fat 64 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.1g | 10% | |
| Saturated Fat 4.1g | 20% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 55mg | 18% | |
| Sodium 166mg | 6% | |
| Potassium 54mg | 1% | |
| Total Carbohydrate 19.9g | 6% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 1.7g | ||
| Protein 4.0g | 7% | |
Brioche Loaf ( Breadmaker 1 1/2 Lb. Loaf)
By: Mercy
Jun 28, 2004
This recipe is from Fleischmann's Yeast company. I love egg breads, especially for french toast and bread pudding.
SERVES 16
Ingredients
- 3 large eggs
- 1/2 cup butter or margarine, softened
- 1/3 cup milk (70º to 80ºF)
- 3 tablespoons water (70º to 80ºF)
- 3/4 teaspoon salt
- 3 cups bread flour
- 2 tablespoons sugar
- 1 1/2 teaspoons bread machine yeast
Directions
1
Measure all ingredients into bread machine pan in the order suggested by manufacturer.2
Process on sweet or basic/white bread cycle; use light or medium/normal crust color setting.3
Remove bread from pan; cool on wire rack.
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Browse similar recipes by category
- Course > Breads > Yeast
- Main Ingredient > Eggs/Dairy > Eggs
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Equipment > Small Appliance > Bread Machine
- Preparation > Number of Servings > For Large Groups
- Occasion > Brunch
Featured Reviews for This Recipe
From: Jen Wiehl
On Jan 4, 2009
5 stars for sure. I loved this recipe. It was easy and filled the breadmaker. I set it for 2 pounds, white & light crust. About half the loaf was gone within the first hour after it was done. Sooo yummy. DH has already requested another loaf of it 24 hours later. This will be a staple in our home.
From: ejnei
On Dec 22, 2008
Excellent. This is the only bread I will make from now on. It's heavenly. I followed the directions exactly. It filled my 2 lb. breadmaker. I used the sweet cycle and set it to light. The crust was crisy and crunchy. Yummy!
From: French connection
On Feb 1, 2006
First brioche I've made in my breadmaker. I live in the home of brioche (FRANCE) so can compare it with the real thing. This recipe matches them perfectly in texture & flavour. I used our own free range eggs & the colour was a beautiful golden yellow. A very easy recipe to follow. Don't hesitate to try it, I couldn't wait till breakfast to taste it so have had a slice for my "gouter" (afternoon snack) So merci Mercy for posting it.
From: jeanne01
On Feb 19, 2005
I made this last night and it is the best AND easiest brioche bread I have ever made. 5 stars and thank you Mercy Jeanne01
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