1 3/4 teaspoons Active dry yeast
1 3/4 cups Bread flour
2 tablespoons Bread flour
3 tablespoons Sugar
3/4 teaspoon Salt
2 Whole eggs
1 Egg yolk
1/4 cup Water
2 tablespoons Water
8 tablespoons Butter, unsalted
Add all ingredients except the butter in the order suggested by manufacturer and
process on the basic bread cycle. Cut the butter into tablespoon-size pices.
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. 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. Good for French Toast
The Best Bread Machine Cookbook Ever, Madge Rosenberg
