French Brioche

French Brioche


"A rich eggy bread, made easier by preparing the dough in the bread machine."


2 h 35 m servings 218 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Place the first seven ingredients in bread machine in order suggested by your manufacturer. Select dough cycle.
  2. Turn finished dough out onto a lightly floured board and knead 5 to 10 times. Separate into 2 or 3 pieces. Roll with hands into strips. Braid or twist strips together. Place onto a parchment lined baking sheet. Set aside to rise in a warm place until doubled in size.
  3. Preheat the oven to 350 degrees F (175 degrees C). Whisk together 1 egg white and the water. Brush onto the top of the loaf.
  4. Bake in the preheated oven until deep golden brown, about 20 minutes.
  • profile image

Your rating



  1. 67 Ratings


change 1/2 teaspoon to 2 teaspoons active dry yeast

We have updated this recipe to include a second rising time after the loaf is formed. We have also added ingredients for the egg wash to the ingredient list.

I used this brioche recipe to make a recipe from the food network show Barefoot Contessa called Summer Pudding. I made the brioche twice and found that I preferred using a little more sugar and...

This is a great recipe to mix in breadmaker and then braid by hand. The extra dry yeast definitely helps and a teaspoon of salt also improves the balance.

Great recipe for Breadmaker, makes brioche soooo easy. I did increase the Yeast slightly and added very finely grated Lemon Zest. Makes a wonderful Tea Bread!

As the recipe stands, I'd give it 4 stars, but with the alterations suggested by other reviewers, it ws a 5. As suggested, I increased the yeast, sugar (nearly doubled,) and added a pinch more s...

If your dough seems dry, don't be afraid to hydrate with a little extra water, it wont hurt the dough. Also, Make sure to let the dough rise once for about an hour before shaping it. I would...

Takes a while to make, but tastes delightful!

FANTASTIC!!!! I've been looking for this exact dough recipe for years!! And finally....success!! What a wonderfully tender dough! I used this dough to make sticky buns and they were by far t...