Best French toast ever
I never used to think brioche was that special. Until I made this brioche loaf this weekend and just felt I had to share the recipe. It makes a high, light, golden loaf of the most amazing brioche I've ever tasted. Forget bakery brioche, this stuff is amazing. It smells so rich and buttery, even days after it's made, and it still tasted fresh three days later (if yours can last that long!)
The recipe is apparently originally from Fleischman's Yeast but I couldn't find the recipe on the Fleishman's website. I mixed together the milk, water, egg, sugar and softened butter in the pan before putting in the dry ingredients. Use the "sweet bread" cycle if you have it.
* 3 large eggs
* 1/2 cup butter or margarine, softened
* 1/3 cup milk (70º to 80ºF)
* 3 tablespoons water (70º to 80ºF)
* 3/4 teaspoon salt
* 3 cups bread flour
* 2 tablespoons sugar
* 1 1/2 teaspoons bread machine yeast
And of course, the best way to eat brioche is in pain perdu, or French Toast! Mix together about 1 egg per 1/4c milk, 1 or 2T sugar, small dash of vanilla and pinch of nutmeg (this will just coat two tall slices). Dip the bread slices in the egg mix (don't let it soak too long) and cook in a buttered pan. It'll be so rich and divine you won't need a thing on it - doesn't need maple syrup, butter, or anything more.
I just wish I'd taken a picture to share!