Recipe: Light Wheat Brioche [edit]

Step 1

Makes 1 lb. loaf.

Step 2

The classic shape of this bread is a top hat with a fluted base. It's a showy one to include in a basket of breads. The brioche is definitely worth shaping by hand.

Step 3

To mix the dough in the bread machine: Warm the eggs under hot tap water and crack into a measuring cup. Add the water (at room temperature) to the eggs; pour the mixture into the bread machine pan. Add the salt, sugar, whole wheat and bread flours. Make a small indentation in the dry ingredients, and add the yeast.

Step 4

If only mixing the dough: Select the Dough cycle and press Start. (Then read on to "For either method.")

Step 5

If mixing AND baking dough in bread machine: Select the Basic cycle and press Start.

Step 6

For either method: Add the butter about 20 minutes into the cycle. If the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch. If the dough is not soft to the touch but is very firm, add 1 teaspoon of water at a time, until the dough is smooth yet soft to the touch.

Step 7

To shape and bake in the oven: Lightly grease a fluted brioche pan, a 9-inch round cake pan or a 5-by 9-inch loaf pan. Turn the dough out onto a lightly floured board or lightly oiled surface.

Step 8

For the traditional brioche shape, punch the dough down and pinch off 1/4 of the dough. Shape the remaining dough into a round loaf. Place the loaf, smooth side up, in the brioche or cake pan. Make an indentation in the center of the loaf. Form the pinched-off portion into a teardrop shape, and place, pointed side down, into the hole in the loaf. Or press all of the dough into the loaf pan. Cover and let rise in a warm place until doubled, 1 to 1 1/2 hours.

Step 9

Preheat the oven to 350 degrees. Brush or spray the loaf with water. Bake 45 to 50 minutes, until a wood skewer inserted through the loaf comes out clean. Remove from the pan and cool on a wire rack.