The super soft brioche bread with the bread machine is one of those preparations that I’m sure you’ll fall in love with.
It will have truly exceptional results whether you do everything with the bread machine, as I did, or if you knead by hand and bake in the oven…with a little elbow grease!!!
The preparation, including kneading, rising, and baking, is not quick, but the result is worth the wait.
I made everything with the Panasonic Croustina bread machine, but if you have another type, you can find the right program based on what I will explain in the recipe and also if you watch the video.
If you make this recipe or others present on the blog, send me the photos, and I will publish them on my page with your name.
Approximately 366 Kcal per slice
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 8 servings
- Cooking methods: Bread Machine
- Cuisine: French
- Seasonality: All Seasons
Ingredients to make the Super Soft Brioche Bread with the Bread Machine
- 1 cup whole milk (cold or at room temperature)
- 3/4 cup sugar
- 1 tbsp fresh yeast
- 4 cups all-purpose flour
- 2 1/2 tbsp corn oil (or peanut or sunflower)
- 1 egg (medium)
- 1 tsp vanilla (liquid or two packets of vanillin)
- 1 egg yolk
- 2 tsp water (approximately)
Tools
- 1 Bread Machine bread machine
Preparation of the Super Soft Brioche Bread with the Bread Machine
For this recipe, I made everything with the bread machine from kneading, resting, to baking, but I used different programs to control the dough, unlike the brioche dough where once you add the ingredients, it does everything by itself, but I wanted to personally control the various steps.
In the bread machine’s bucket, add the liquid ingredients first, then the yeast, and finally the flour.
Place the bucket into the bread machine, start the machine on the kneading program, in my case, program 17 which will last about 45 minutes.
Once the kneading is complete, turn off the machine and let it rise until doubled, which will take about an hour and a half to two hours.
Once the dough has doubled, mix the egg yolk with the water in a glass and brush it on the surface of the brioche bread.
Start the machine with the baking-only program, which in my case is program 13, and I set the timer to 50 minutes of baking.
Once baking is complete, remove the bucket from the machine, let it cool down a bit, and then transfer it onto a wire rack to finish cooling.
Once it’s cooled thoroughly, slice it and enjoy, you’ll see how delicious it is.
