Brioche Breadbread Machine Recipes

Steps:

• Add all ingredients except the butter to your bread machine in the order suggested by manufacturer and process on the basic bread cycle.
• Cut the butter into tablespoon size pieces.
• About 10 minutes before the end of your first kneading cycle, begin adding the butter, 1 tablespoon each minute.
• Do not rush it.
• Let the machine continue its process.
• After bread is baked and at the end of the entire cycle, let the brioche cool in the OPENED machine about 20 minutes.
• This will keep the sides firm while the center stays moist.

Steps:

• Measure all ingredients into bread machine pan in the order suggested by manufacturer.
• Process on sweet or basic/white bread cycle; use light or medium/normal crust color setting.
• Remove bread from pan; cool on wire rack.

Steps:

• Place all the ingredients, except the butter, in the pan according to the order in the manufacturer's instructions.
• Set crust on medium and program for the Basic cycle; press Start; the dough will be soft and sticky.
• About 10 minutes into Knead 2 (set a kitchen timer), open the lid while the machine is running.
• Add a piece or two of the butter, allowing it to be incorporated before adding more pieces.
• It will take a full minute or two to add all the butter; close the lid.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

Steps:

• Set your bread machine to the dough cycle. Add all ingredients except the topping ingredients in the order called for by your machine.
• When the dough is ready , remove from machine and divide into 12 equal size balls. Take a small amount of dough from each ball and make a smaller ball.
• Grease or butter a muffin tin and place 1 large ball in each cup. Make a valley in the center of each and put a small ball in each depression.
• Cover with a dish cloth and let rise for 45 minutes.
• Preheat oven to 375 degrees.
• Lightly beat 1 egg with 1 teaspoon sugar and lightly brush each brioche.
• Bake at 375 degrees for 15-20 minutes or until lightly browned.

Steps:

• Place the ingredients for the dough into the bread machine as directed by the manufacturer. I let the dough go though the cycle until it has risen one time. At this point you can either punch the dough down and let the dough rest overnight in the refrigerator or go ahead and take the dough out of the machine and roll it out.
• When you roll out the dough cut the dough into two equal pieces and roll it out to 1/3" thickness.
• In a separate bowl mix together the cinnamon, sugar and softened butter. Sprinkle this mixture over the pieces of dough. Roll the dough up, reserving the neatest, straightest edge for the outside edge of the roll. Cut the rolls into 1 inch pieces and place them on a high sided baking pan. Cover them with a oiled piece of plastic wrap. Place the rolls in a warm spot to rise for at least an hour or until they have doubled in size. Uncover and bake at 350 degrees for about 10-12 minutes.
• To make the caramel glaze combine all the ingredients in a pot except vanilla. Cook and stir continuously until bubbly. Take off the heat and add vanilla. I like to make two batches. One for the bottom of the rolls and one for the top.