Brioche pure beurre!
September 13, 2013 // by Adeline Druart
One of the best expressions of amazing butter is when it is used in croissant or Brioche. I love Brioche and missed this sweet French-style bread from my childhood. Brioche can be time consuming as you need to knead the dough multiple times, letting it rise in between kneading. I just never had time. Today modern technology can help to make it easier - bread machine! I got one for Christmas and decided to initiate it by making Brioche Pure Beurre using Vermont Creamery’s Cultured Butter bien-sure.
The following recipe is from my mom who has been making Brioche for as long as I can remember. Every Sunday afternoon her girls (my sister and I) would eat brioche for the gouter which is the afternoon snack.
Makes a 2 pound loaf:
- 1/2 cup milk plus 1 tablespoon
- 2 large eggs
- 2 egg yolks
- 5 ounces Vermont Cultured Butter, unsalted or lightly salted, melted
- 2 3/4 cups flour
- 5 tablespoons sugar
- 1 teaspoon salt
- 2-1/4 teaspoons bread machine yeast
In the bread machine bowl add all ingredients in the order listed.
Set your machine for the basic or white cycle and the crust to medium. Press start. The dough will be sticky and soft. When the baking cycle is done, remove the brioche from the pan; let it cool to room temperature before slicing.
Serve for breakfast with jam or for afternoon snack topped with Fromage Blanc and strawberries. Bon appétit!