Breakfast Brioche

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Breakfast Brioche

The following recipe was an award-winner at King Arthur Flour's 1993 WinterBake competition. A tall riser, it's a tender and toothsome ode to spices and raisins.


  • 1/2 cup milk
  • 3 eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup 1 stick butter
  • 1/4 cup sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3 1/2 cups King Arthur Special For Machines Bread Flour
  • 3/4 cup raisins use half golden raisins if desired
  • 1 1/2 teaspoons instant yeast


  • Place all of the ingredients, except the raisins, into the pan of your bread machine, program the machine for Sweet Bread or Raisin Bread (or whole grain, or basic white bread, if your machine has neither of those cycles), and press Start. If you've programmed your machine for the raisin bread cycle, add the raisins at the beep. If your machine is programmed for some other cycle, add the raisins about 5 minutes before the end of the second kneading cycle.

    Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, a bit soft but not sticky. If necessary, adjust the dough's consistency with additional flour or water.

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