French Brioche

A rich eggy bread, made easier by preparing the dough in the bread machine.

Step: 1

Place the first seven ingredients in bread machine in order suggested by your manufacturer. Select dough cycle.

Step: 2

Turn finished dough out onto a lightly floured board and knead 5 to 10 times. Separate into 2 or 3 pieces. Roll with hands into strips. Braid or twist strips together. Place onto a parchment lined baking sheet. Set aside to rise in a warm place until doubled in size.

Step: 3

Preheat the oven to 350 degrees F (175 degrees C). Whisk together 1 egg white and the water. Brush onto the top of the loaf.

Step: 4

Bake in the preheated oven until deep golden brown, about 20 minutes.

Per Serving: 218 calories; protein 4.9g; carbohydrates 24.8g; fat 11.1g; cholesterol 88.9mg; sodium 84.9mg.

The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.