Title: Brioche Loaf
Categories: Brotmachine
Yield: 1 Loaf
| 1/4 | c | Water plus 2 T |
| 1 3/4 | c | Plus 2 T bread flour |
| 3 | tb | Sugar |
| 3/4 | ts | Salt |
| 2 | | Eggs |
| 1 | | Egg yolk |
| 8 | tb | Butter |
| 2 | ts | Yeast |
Add all ingredients expect the butter in the order suggested by your bread
machine manual. 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
ite process. 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.
Added by Janet Juengling-Snell