Brioche (bread, hamburger buns, and croutons) plus a meaty surprise
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- Опубликовано: 7 сен 2024
- Direct link to pdf recipe:
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In this video I show you how I make Brioche. I use the dough to make delicious brioche bread, incredible hamburger buns, and decadent croutons. I also sneak in a quick bit on how I make turkey burgers!
Here’s the recipe:
Brioche with Variations by Ellen Walker Hoffman
35 g whole milk
4 eggs, slightly beaten
435 g bread flour
38 g sugar
6g kosher salt
171 g unsalted butter, cut up into smaller parts
Splash of vanilla (if you’re adding candy corn or chocolate)
7 g SAF INSTANT yeast
Variations: Add chopped up candy corn or rod-shaped sprinkles!
Be adventurous!
This is almost dessert/coffee cake level.
Use for hamburger buns or croutons too!
How to use dough cycle and finish bread in oven by Ellen Hoffman
I have made hundreds of loaves of bread and dozens of batches of dinner rolls, cinnamon rolls, chocolate rolls, braided challah, etc. I follow this same routine every time with success. I hope this helps those of you ready to take the next step in bread baking.
1. Read your manual to find out how to set for dough cycle.
2. Put ingredients in and set for dough. (My Zojirushi Virtuoso Plus takes almost 2 hours at this point.)
3. The dough cycle takes it through rest, mix, knead, first rise, punch down, and a second rise . Mine punches it down a little at the end.
4. When the dough cycle is complete, remove dough and unplug machine. Put dough on a floured surface. (Sometimes I use oil instead. I do this with rye bread always.)
5. Shape dough for loaf pan or rolls.
6. Spray loaf pan with nonstick spray or prepare cookie sheet with parchment if making rolls.
7. If making a loaf of bread, shape dough to fit loaf pan, and pop it in.
8. If making rolls, form rolls as you wish. You can use muffin pans for rolls as an option.
9. Leaving dough on counter, set your oven to 170 (or lowest temperature your oven can be set to) for ONLY ONE MINUTE and turn it off. DO Not let it reach the 170 or lowest temp. We are just providing a slightly warmed oven. This is crucial! Set a timer so you don’t forget. More than a minute is too long.
10. Put dough in the slightly warmed oven. (I never cover it when I do this because there’s no draft in the oven.)
11. Set timer for 45 minutes.
12. Relax!
13. When timer goes off, remove dough from oven.
14. Preheat oven to 350. I bake EVERYTHING at 350 except rye bread that bakes at 375.
15. Prepare egg wash (optional) while oven is preheating: One egg beaten plus a splash of water. I don’t measure the water. It’s somewhere between a teaspoon and a tablespoon and it’s not crucial! If you want to add seeds or other topping, get that out.
16. Brush top of loaf or rolls with egg wash using a pastry brush. Sprinkle seeds or whatever or leave plain.
17. If you don’t use egg wash, your bread will have a more matte or floury crust. Egg wash gives it a pretty color and a bit of sheen.
18. Put loaf or rolls on middle rack in oven. Most loaves bake at approximately 25-30 minutes. Set timer for 20 minutes and check color. I use a bamboo skewer to check inside doneness. Recently I bought an instant read thermometer and make sure the reading is between 180 and 200 degrees Fahrenheit.
19. Rolls will take less time. Set timer for 10 minutes and keep checking.
20. When bread is done, turn bread out of loaf pan onto a cooling rack immediately. If you made rolls, transfer to cooling rack.
21. Cool your bread 2-3 hours before slicing. Whatever you don’t eat the same day should go into the freezer in a freezer quality plastic bag. I freeze as soon as it’s cooled and sliced, usually within 4-5 hours of baking. Just take out a slice when you need it and toast!
22. Bread and rolls freeze really well! If you’re planning for guests or a holiday, you can do gorgeous rolls for dinner or cinnamon rolls for breakfast!
How to make your dough one day and bake the next:
1. Follow steps 1-8.
2. Spray plastic wrap with nonstick spray and cover loaf or rolls dough.
3. Put in the refrigerator.
4. In the morning, take dough out to come to room temperature, approximately 1.5 hours.
5. It should have risen slowly overnight, but if it appears to need a bit of time to rise, put in a warmed oven (step 9) for 20-30 minutes.
6. Return to steps 14-22!
Enjoy your gorgeous, yummy creations!
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If your hubby is a dork then that makes him adorkable! 😍
Seriously, Ellen, keep on making things real for us regular folk. I love your vids and turn to you for all things Zo🥰🥰
Thank you my darling, funny friend!
I have a website now! The RUclips videos are embedded, and all recipes are in pdf format for downloading and printing!
The site works best on computers, but we are working on making it better on mobile devices.
EllensBreadMachineRecipes.Com
Use link or type into URL at top of screen.
Wish I knew how to post the results of my brioche bread cause I’m so thrilled!
Facebook???
Hello Ellen, I’m so happy to tell you that I love, love your brioche bread recipe! For the first time I just used the dough cycle and baked in regular oven. I only made a tiny adjustment to the recipe by adding about 1 T extra of flour after 8 minutes of mixing and 2 T of sugar added to your recipe….( used “gold”) instant yeast because of the extra sugar. I just now cut my first slice and it’s so soft and tastes amazing!! Thank you immensely for all your videos . I’m learning so much from you!
Hi Jan, sorry it took me so long to respond. I was on a cruise and just got home late last night!
I’m so glad you love my brioche recipe! The extra sugar sounds yummy!
Great video, Ellen. I’m excited to try your brioche recipe! Can you talk more about how you store/freeze your bread?
Yes! I have a video for that!ruclips.net/video/wyuQou3JYZk/видео.htmlsi=-lJLJG-vXgU2PV_k
Thank you for making these bread maker videos. You make it all very easy for us to follow.❤
I’m so glad!
I have just discovered your videos - my Zojirushi will be here Saturday and I can hardly wait for it 😊 thank you so much for creating these videos - I’m a newbie, but feel ready to start my bread making journey. You have such a sweet personality, I could watch you all day.
Hi Melissa! Welcome! What a lovely message! Please watch my playlist for beginners. It will save you from
“Beginners’ blunders!” I will give you the link below.ruclips.net/p/PL4uX4aR9ec7rIOoYgU_-EPYJe8tfvx5T5&si=-jHH8B5-9Tb3X-BW
You may also email me directly which is easier than using RUclips!
EllentheBreadMachineBaker@gmail.com
Here’s my website:
EllensBreadMachineRecipes.com
Beautiful bread, great video. You had me at "weirdo things!" Great video Ellen and Neil. 🍞💕
Ha ha ha!!
I have to try this Brioche for sure. Thanks so much!
It’s amazing! Thank you Darcy!
I have a website now! The RUclips videos are embedded, and all recipes are in pdf format for downloading and printing!
The site works best on computers, but we are working on making it better on mobile devices.
EllensBreadMachineRecipes.Com
Use link or type into URL at top of screen.
Thank you for your info….your husband is adorable ! I am new to making bread in a machine and was hoping you would have gone through the steps and how you put in the ingredients…..everything looked delicious
Hi Donett! Please watch this playlist of videos. You’ll see all the beginner steps!!! Let me know how else I can help you!
I just found you channel and I just love your personality! Thanks for helping me use my bread machine ❤❤
Hi Deb! Welcome!!! I’m always here for you! EllentheBreadMachineBaker@gmail.com
EllensBreadMachineRecipes.com
Love this! So many good ideas here. Using your recipe for hamburger buns tomorrow-‘cause it’s 1:00 a.m. right now. Thank you.
Enjoy!
I have a website now! The RUclips videos are embedded, and all recipes are in pdf format for downloading and printing!
The site works best on computers, but we are working on making it better on mobile devices.
EllensBreadMachineRecipes.Com
Use link or type into URL at top of screen.
Thank you Ellen...The bread, hamburger buns & croutons look delicious yummm!😋Another GREAT Video! I will definitely give this a try for sure...using my new scale to measure my ingredients!🙂 🥯🥨🫓🥖🥐🍞
They are easy and fun!
Another fantabulous video. Brioche is a wonderful bread, eps. when toasted. I'm courious as to why you you pat your dough down after you place it in the pan. Keep the "weirdness" & great bread recipes coming.
I just try to shape it to look pretty!
Thank you for appreciating my weirdness !
Oh my goodness, going to have to try these recipes! Thank you so much❤️
You’re welcome!!
Love your videos, Ellen! Your turkey burger "recipe" looks yummy, too. When I make meatloaf I use ground turkey. I can't stand to put my hands in it (as the recipe instructs) so I stir it in my Kitchen aid mixer, using the paddle. It mixes everything beautifully--even the eggs are perfectly dispersed. I think that an electric hand mixer would work as well. I just bought an instant read thermometer today, as you suggested. So much easier than trying to read the displays on my meat and candy thermometers! I also replaced my old kitchen scale with a new one like yours that is much more accurate. You're helping me to be a better baker!
You are all set!!! Brilliant about using mixer!
Awesome video and Brioche recipe. Love to watch you guys.
Ellen, I have been looking for a Brioche Cinnamon Swril Raisin for a bread machine... can't find it.
So I have a favor to ask, with your knowledge of breads is it possible for you to come up with such a recipe? Thank you for all your great videos and bread machine recipes. God bless.
You can simply use this recipe, roll it out into a rectangle, brush with egg wash, cinnamon sugar, roll it up and put in loaf pan to rise and bake.
I have a website now! The RUclips videos are embedded, and all recipes are in pdf format for downloading and printing!The site works best on computers, but we are working on making it better on mobile devices.
EllensBreadMachineRecipes.Com
Use link or type into URL at top of screen.
thanks for info, glad to see I am not the only long winded person in this world lol. think I will do just like you , I just gave away my old machine and am so looking forward to the new one . \
That’s the nicest way anyone has ever called me verbose!🤪
Are you on Facebook? There are so many great Facebook bread machine groups!!!
I’m going to make croutons for my Turkey stuffing! Have you ever added seasoning to the dough? I might do a test batch.
I make stuffing with challah crumbs, veggies, and seasonings!
Hi, Ellen. Your quartz counters are too smooth which is why you can't roll the dough into a ball by cupping it with your hand. It requires some friction.
Try it on a slightly floured wooden board and it should work.
Thank you. I don’t have wooden boards anymore because of the bacteria they collect. I’ll have to try my different cutting boards to see if any work better than my counter.
Hi
Love the
Hi Patsy!
Brioche from the store is sort of sweet. Could I reduce the amount of sugar by 1/4 or 1/2 or would that mess up the yeast action?
This is not at all sweet!
You’re right, they’re so good! Ellen, I baked buns!!! 😀😀😀
Yay!!!!! They also make incredible croutons!
@@BreadMachineVideosWithEllenH wish YT let us send pics
That’s why it’s easier to use Facebook messenger!!!
Looks fabulous. Is bread flour any different than white flour.
Absolutely different! All purpose flour is made for cakes, cookies, pie crust, etc. Bread flour has more gluten/protein. Gluten is what makes bread fluffy!
you convienced me to get the zojirushi machine, is there a reason you prefer to bake your bread in the oven over the machine or is it the paddles? Mine will be here next Monday can harly wait.
A lot of people ask! I wrote this up awhile ago.
WHY DO PEOPLE TAKE THE DOUGH OUT OF THE BREAD MACHINE (DOUGH CYCLE) INSTEAD OF LETTING IT BAKE IN THE MACHINE? By Ellen Walker Hoffman
This is a question that so many people, especially people new to bread machines, ask. It does seem counterintuitive until you know.
First of all, if you just want to make loaves of bread in your machine, then just set it and forget it. (You do need to watch the dough to see that is a smooth dough ball, not too dry looking or too wet looking. It’s a learning process.) If you are just beginning to bake bread using a bread machine, please get good and comfy with your machine. Bake your first 10-20 loaves in the machine and enjoy. There is absolutely nothing wrong with letting your machine do the work it was made to do! Go for it! That’s what I did with my very first bread machine in the 90s, and with the machine I got in in the earlier 2000s. I would make recipes on delay and wake up to fresh bread. OMG so yummy! I got awesome breads, although sometimes they were sloped or had funny bumps. For a very long time, I thought I had done something wrong because of my bread being uneven pretty often. I knew I measured carefully, following recipes to the absolute tiny details according to my bread machine instructions. It was frustrating! I found out later I had done nothing wrong.
When I first joined a few Facebook Bread Machine groups I saw the posts about the dough function, and I asked the same question. Why don’t you just let the machine bake it? After seeing everyone’s creations made with the dough cycle, I wanted to try it. I made my first dinner rolls. They were a big hit and it was so easy! After that, I was (dough)hooked.
To answer the original question, here are the reasons for using the dough cycle:
When you make a loaf of bread, using the dough cycle, you can choose your size/shape of loaf pan. (Totally a personal preference. There’s nothing wrong with how bread baked in the machine looks. Dough cycle simply gives you a choice.)
If you want to make any kind of dinner roll, cinnamon roll, etc., you have to use dough cycle. The bread machine does not roll out dough, spread it with butter, sprinkle with cinnamon sugar, roll it up, cut it, and put it in a baking pan! (I wish it could!)
When you use the dough cycle you can put toppings on your bread. I egg wash most breads and sprinkle the tops with a variety of things like seeds, cornmeal, oats, cinnamon sugar, turbinado sugar, everything bagel seasoning, etc. I suppose you could do that in a bread machine by catching it just as it is going to bake. I never did that. It didn’t occur to me that I could!
I find the crust to be better when the bread is baked in the oven. That’s just me. Again-it’s a personal preference.
If you bake challah, for example, it traditionally gets braided and baked on a cookie sheet. The bread machines do not braid dough! Even if I wanted to let the machine bake the challah, the challah recipe I use rises way too big for the bread machine, causing me to scrape bread off the window. Not fun!
I bake French bread in an 18-cavity mini loaf pan. I cut those in half (the hot dog way), spread with garlicky butter, and broil to make the best garlic bread I’ve ever tasted. (My entire family and many friends concur!)
What about pizza dough? It’s so easy, I’m embarrassed I didn’t try it sooner. You just take the dough out, roll it into a pizza shape, top, and bake!
Loaves of bread baked in the oven are just (and this is just my personal opinion) prettier! You form them, so they are often a nicer shape.
Many people use the dough cycle because the paddles leave holes in your baked loaf. That never bothered me, especially after the bread got sliced. It bothers a lot of people. They pull out the dough before baking, reshape it, and remove the paddles. I could never be bothered to do that. If I bake in the machine, I just let it bake as it will.
Another reason I prefer to use the dough cycle and bake in the oven is that I think my machines will last longer. I may be wrong, no one has told me that. I just feel like it’s common sense.
You want to make bagels? Donuts? Coffee cake? Pull apart bread? Garlic knots? Crescent rolls? You have to go from dough. The hardest part of making bread is the mixing, kneading, and the first rise. The dough that the bread machine gives you to form is the easy part! You just form it, let it rise again, and bake it.
However you make your bread, enjoy! If you have any questions, please pm me. I love making new Bread pals!
How are you doing with your Zo?
I have a website now! The RUclips videos are embedded, and all recipes are in pdf format for downloading and printing!The site works best on computers, but we are working on making it better on mobile devices.
EllensBreadMachineRecipes.Com
Use link or type into URL at top of screen.
can you use AP flour with this bread?
I have never done it. It might not have quite as much rise or as good a texture but it will work, especially if you use King Arthur All purpose. It’s higher in gluten forming protein than most other all purpose flours.
Could you also make stuffing with the croutons also?
I don’t know! They might be too toasted/dried out. I make stuffing with challah.
ruclips.net/video/-OrUmmBDpjU/видео.html
How to make brioche bread only in the dough function. Is it possible. I prefer to bake in regular oven.
Of course you can bake your brioche in the regular oven. You can make a loaf, or rolls shaped any way you like. Here is the other brioche video.ruclips.net/video/ck2VnLhMW6o/видео.html
I am still not sure I understand your question. In both my brioche videos I show you that I use dough course and bake in the regular oven. Did you watch either brioche video? It’s exactly what I do. Can you please clarify your question for me do I can help?
If you’re on Facebook please follow me here:
facebook.com/profile.php?id=100089228573768
I have a website now! The RUclips videos are embedded, and all recipes are in pdf format for downloading and printing!
The site works best on computers, but we are working on making it better on mobile devices.
EllensBreadMachineRecipes.Com
Use link or type into URL at top of screen.
I have to make this Brioche! Is it also a good sandwich bread??
It’s very very rich! It’s delicious any way you eat it!
@@BreadMachineVideosWithEllenH Thank you!!
Hi Love the brioche bread but do not know how to convert the grams into ounces or spoons.
Make bread with my bread machine almost daily but use the cups, spoons and ounce measuring.
It would help me a lot if you could post the recipe so I will be able to make it.
Thanks
No need to convert! Make the easy jump to using a scale. You won’t believe how much better your breads will turn out and how much easier it is to weigh ingredients! The scale is cheap at $14.98!Limited-time deal: Etekcity Food Kitchen Bowl Scale, Digital Ounces and Grams for Cooking, Baking, Meal Prep, Dieting, and Weight Loss, 11lb/5kg, Backlit Display a.co/d/izh53LM
Thanks for the scale info will be ordering but before I do how about the instant read thermometer that you use.
Instant Read Meat Thermometer for Cooking, Fast & Precise Digital Food Thermometer with Backlight, Magnet, Calibration, and Foldable Probe for Deep Fry, BBQ, Grill, and Roast Turkey a.co/d/6x1odp0
I have a website now! The RUclips videos are embedded, and all recipes are in pdf format for downloading and printing!The site works best on computers, but we are working on making it better on mobile devices.
EllensBreadMachineRecipes.Com
Use link or type into URL at top of screen.
what was the baking temp for the burgers?
I think I bake the turkey burgers at 375 or 400 convection.
I made this, i also have a machine like yours. It didnt come out right. It didnt look like your doygh when the cycle was finished and it didnt rise. My yeast is good. Its was a heavy rainy day, would that effect mt bread?
Humidity can definitely have a huge effect. I have made this recipe many times and it definitely works. Did you check the dough five minutes into kneading ? You might have needed to add more flour. I will link you to a video that will help.
Please watch:ruclips.net/video/HwHEvOAv5xU/видео.html
Can you use almond flour with yeast in bread machine
Almond flour is for gluten free and low carb baking and is tricky. Since I’m allergic to tree nuts, I can’t use almond flour so unfortunately I can’t help you. On its own as a substitute for bread flour, it would not make bread.
Thank you. You’ve taught me so much.even made a King cake
@@loisaustin8908 did you make it with my brioche recipe? My friend did and her family said it was the best they’ve ever had. I had never heard of King cake until recently.
Actually think it was the cinnamon roll recipe
I don't have unsalted butter! If I use salted butter, how much would I need to cut back on the salt in the recipe???
Just cut back a tiny pinch. You’ll be fine!
@@BreadMachineVideosWithEllenH Thank you so much!! Have a wonderful day!!
Thank you. I baked all day yesterday so today I’m relaxing!
@@BreadMachineVideosWithEllenH You worked hard, you need to relax!
To be honest, baking gets me into a zen type feeling!
I like not being so precise!! Counting calories in food or exact grams for food prep... that's just not me either!
Everything looks great! 👍🏻
Thank you! I do weigh my ingredients precisely though.
Are you someone I know? You have no name!
@@BreadMachineVideosWithEllenH
Probably not, Ellen. I'm a newbie to baking bread. Got a Wondermill and Zojirushi, plus the hard red & we white, plus some soft white. Learned from Sue Becker about eating bread from fresh milled grains.
What is your brioche recipe, please?
Hi Jacque, it’s in the description of the video. If you can’t find it here it is:
Brioche with Variations by Ellen Walker Hoffman
35 g whole milk
4 eggs, slightly beaten
385 g bread flour
38 g sugar
6g kosher salt
171 g unsalted butter, cut up into smaller parts
Splash of vanilla (if you’re adding candy corn or chocolate)
7 g SAF INSTANT yeast
Variations: Add chopped up candy corn or rod-shaped sprinkles!
Be adventurous!
This is almost dessert/coffee cake level.
Use for hamburger buns too!
How to use dough cycle and finish bread in oven by Ellen Hoffman
I have made hundreds of loaves of bread and dozens of batches of dinner rolls, cinnamon rolls, chocolate rolls, braided challah, etc. I follow this same routine every time with success. I hope this helps those of you ready to take the next step in bread baking.
1. Read your manual to find out how to set for dough cycle.
2. Put ingredients in and set for dough. (My Zojirushi Virtuoso Plus takes almost 2 hours at this point.)
3. The dough cycle takes it through rest, mix, knead, first rise, punch down, and a second rise . Mine punches it down a little at the end.
4. When the dough cycle is complete, remove dough and unplug machine. Put dough on a floured surface. (Sometimes I use oil instead. I do this with rye bread always.)
5. Shape dough for loaf pan or rolls.
6. Spray loaf pan with nonstick spray or prepare cookie sheet with parchment if making rolls.
7. If making a loaf of bread, shape dough to fit loaf pan, and pop it in.
8. If making rolls, form rolls as you wish. You can use muffin pans for rolls as an option.
9. Leaving dough on counter, set your oven to 170 (or lowest temperature your oven can be set to) for ONLY ONE MINUTE and turn it off. DO Not let it reach the 170 or lowest temp. We are just providing a slightly warmed oven. This is crucial! Set a timer so you don’t forget. More than a minute is too long.
10. Put dough in the slightly warmed oven. (I never cover it when I do this because there’s no draft in the oven.)
11. Set timer for 45 minutes.
12. Relax!
13. When timer goes off, remove dough from oven.
14. Preheat oven to 350. I bake EVERYTHING at 350 except rye bread that bakes at 375.
15. Prepare egg wash (optional) while oven is preheating: One egg beaten plus a splash of water. I don’t measure the water. It’s somewhere between a teaspoon and a tablespoon and it’s not crucial! If you want to add seeds or other topping, get that out.
16. Brush top of loaf or rolls with egg wash using a pastry brush. Sprinkle seeds or whatever or leave plain.
17. If you don’t use egg wash, your bread will have a more matte or floury crust. Egg wash gives it a pretty color and a bit of sheen.
18. Put loaf or rolls on middle rack in oven. Most loaves bake at approximately 25-30 minutes. Set timer for 20 minutes and check color. I use a bamboo skewer to check inside doneness. Recently I bought an instant read thermometer and make sure the reading is between 180 and 200 degrees Fahrenheit.
19. Rolls will take less time. Set timer for 10 minutes and keep checking.
20. When bread is done, turn bread out of loaf pan onto a cooling rack immediately. If you made rolls, transfer to cooling rack.
21. Cool your bread 2-3 hours before slicing. Whatever you don’t eat the same day should go into the freezer in a freezer quality plastic bag. I freeze as soon as it’s cooled and sliced, usually within 4-5 hours of baking. Just take out a slice when you need it and toast!
22. Bread and rolls freeze really well! If you’re planning for guests or a holiday, you can do gorgeous rolls for dinner or cinnamon rolls for breakfast!
How to make your dough one day and bake the next:
1. Follow steps 1-8.
2. Spray plastic wrap with nonstick spray and cover loaf or rolls dough.
3. Put in the refrigerator.
4. In the morning, take dough out to come to room temperature, approximately 1.5 hours.
5. It should have risen slowly overnight, but if it appears to need a bit of time to rise, put in a warmed oven (step 9) for 20-30 minutes.
6. Return to steps 14-22!
Enjoy your gorgeous, yummy creations!
I have a website now! The RUclips videos are embedded, and all recipes are in pdf format for downloading and printing!The site works best on computers, but we are working on making it better on mobile devices.
EllensBreadMachineRecipes.Com
Use link or type into URL at top of screen.
Hi 👋🏽 Ellen 9-5-2022👍🏽
Hi M.!!!
I have a website now! The RUclips videos are embedded, and all recipes are in pdf format for downloading and printing!The site works best on computers, but we are working on making it better on mobile devices.
EllensBreadMachineRecipes.Com
Use link or type into URL at top of screen.
I just measured out 35gms whole milk an it was hardly anything- is that th right amount, it’s Las than 1/4 cup? OK it’s in the machine!
But it works!!!
Girl.you.are.wearing.your.rich.very.rich.Baking.enjoy.the.Gym.have.a.Nice.Day.Chow
I have no idea what this means but thank you.
What.i.ment.is.brioche.is.loaded.with.collestrol.too.much.makes.you.put.on.the.kilos.it.is.always.the.things.that.taste.nice.that.is.no.good.for.you..so.is.the.reason.you.are.wearing.it.is.what.i.ment.so.dont.consume.too.much.only.trying.to.help