My 1 pound Panasonic ABM instruction manual has an excellent Brioche recipe. Its for the basic dough mode. METHOD: 1) Make the dough according to instructions (for your particular machine). 2) Place the dough in a greased bowl. Cover. Rest the dough in the refrigerator for 30 minutes. 3) Divide the dough into 8 equal portions. Roll each portion into a ball. Cover with a plastic wrap and rest for 20 minutes. 4) Using the edge of the hand, pinch off about one-fourth of the dough without detaching it. Roll the dough on the bench so that both parts are round. 5) Place the dough in the tin large-end first. With fingertips, press the small ball around its circumference into the large one. 6) Place tins on baking pan. Spray water on top. Proof at 90 degrees Farenheit for 30 to 50 minutes or until the large ball rises above the tin. 7) Brush with beaten egg. 8) Bake in 350 degree Farenheit oven for 10 to 15 minutes or until golden brown. Brioche dough is very well suited to a bread machine because its so oily and sticky. Ive modified the recipe a little bit by spraying my dough with Pam or other cooking spray instead of water for step #6, and then covering it with plastic wrap for the rising process. I also make it into 12 individual round (not shaped) rolls, baked in oiled muffin tins, instead of following the instructions to make 8 classic Brioche shapes (knobbed on top). These little rolls very rich and very tasty. Yield 8 SOURCE: Bread Bakery Automatic Bread Maker Operating Instructions & Recipes, Panasonic #SD-BT55P. >From: "Angie Klidzejs"
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|Serving Size: 1 Serving (250g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 256 (33%)|
|Amt Per Serving||% DV|
|Total Fat 28.4g||38 %|
|Saturated Fat 8.9g||44 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 6g|
|Cholesterol 415.2mg||128 %|
|Sodium 145.7mg||5 %|
|Potassium 315mg||8 %|
|Total Carbohydrate 100.3g||29 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 96.7g|
|Protein 28g||40 %|
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Calories per serving: 774
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