Monday, March 30, 2009

Brioche with Yogurt (Bread machine recipe)

A Brioche is a French Bread which is rich and sweet in flavour, usually baked in a fluted pan or tins with a small spherical piece of dough placed on top. However, this recipe is for bread machines.

For this loaf, I used the recipe for Brioche as I do like the texture of this bread.


I don't usually stock up on pork floss but DS2 had been asking me for pork floss bread so when I was out running an errand last week, I bought a pack of pork floss from 美珍香.


Note: This yields a very sticky dough so if you are baking this outside your breadmachine, do remember to oil your hands ;-)

A very nice French lady - Nad18 shared her recipe in Kitchen Capers and I've written to her to seek permission to share this wonderful recipe in my blog.

Brioche with Yogurt
Ingredients
2 beaten eggs
125ml plain yogurt
320ml milk
1 sachet/8g vanilla sugar (I omit)
75g sugar
500g flour
2 teaspoons yeast dry
4 tsp butter (optional)

Method
Put the ingredients into the breadmaker machine according to manufacturer's instruction. Program white bread, average crust, to stop front 20mn.

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5 comments:

  1. Shopaholic2802March 31, 2009 at 12:49 AM

    looks yummy!!! I love pork floss!!!

    ReplyDelete
  2. UnknownNovember 14, 2009 at 1:15 PM

    So how do you get the floss into the bun like you did in the bread machine?

    ReplyDelete
  3. Blessed HomemakerNovember 15, 2009 at 2:05 AM

    I didn't bake this in the bread machine. I only used the machine to knead the dough, roll out into oval shape and spread with meat floss. Method is similar to my Matcha Red Bean Loaf.

    ReplyDelete
  4. AllyNovember 22, 2010 at 8:38 PM

    Love this recipe. Have been looking for a brioche recipe since I tried it on holidays last summer.
    I'm just not sure what you mean by "to stop front 20mn".

    ReplyDelete
  5. Blessed HomemakerNovember 29, 2010 at 10:56 PM

    Ally,
    My apologies as I copied the method wholesale from the originator. My guess is she stops the machine 20 mins prior to the cycle's completion to avoid a thick crust.

    ReplyDelete