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Suggest a better description1. Add ingredients to bread machine pan according to manufacturers directions. 2. Select sweet or dough cycle. 3. At the end of the cycle, scrape the dough onto a board lightly coated with all-purpose flour. Divide dough into 3 equal pieces. If making a 1 1/2-pound loaf, roll each piece to form a rope about 12 inches long. For a 2-pound loaf, roll each piece to form a rope about 14 inches long. Lay ropes parallel about 1 inch apart on a buttered 14 x 17 inch baking sheet. Pinch ropes together at one end, braid loosely, then pinch braid end together. 4. Cover loaf lightly with plastic wrap and let stand in a warm place until puffy, about 35 minutes. Remove plastic wrap. 5. Beat 1 large egg yolk to blend with 1 tablespoon water. Brush braid with egg mixture. 6. Bake braid in a 350 F oven until golden brown, about 30 minutes. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool. NOTES : Sunset Magazine, March 1998 Posted to MC-Recipe Digest by "Chateau Stripmine"
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Serving Size: 1 Serving (4639g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 13257 | ||
Calories from Fat: 8652 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 961.3g | 1282 % | |
Saturated Fat 320.3g | 1601 % | |
Monounsaturated Fat 382.6g | ||
Polyunsanturated Fat 197.7g | ||
Cholesterol 12747.2mg | 3922 % | |
Sodium 11515.8mg | 397 % | |
Potassium 3847.1mg | 101 % | |
Total Carbohydrate 846.8g | 249 % | |
Dietary Fiber 24.2g | 97 % | |
Sugars, other 822.6g | ||
Protein 329.3g | 470 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13257
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