This brioche recipe is an improved version of the classic bread machine brioche, offering a rich, buttery flavor and a soft, fluffy texture.
Add all ingredients except the butter to your bread machine in the order recommended by the manufacturer.
Ensure the water is warm but not hot to activate the yeast properly.
Start the basic bread cycle on your bread machine.
Check the dough after a few minutes to ensure it forms a smooth ball. Add a little water or flour if needed.
Cut the butter into tablespoon-sized pieces.
Softened butter is easier to incorporate into the dough.
About 10 minutes before the end of the first kneading cycle, begin adding the butter one tablespoon at a time, allowing it to incorporate fully before adding the next.
Adding the butter gradually ensures a smooth and even dough texture.
Let the bread machine complete its cycle, including baking.
Avoid opening the machine during baking to maintain an even temperature.
Once the brioche is baked, let it cool in the open bread machine for about 20 minutes.
Cooling in the machine helps the bread maintain its shape and texture.
Remove the brioche from the machine, slice, and serve.
Use a serrated knife for clean slices.
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