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My 1 lb.
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Panasonic ABM instruction manual has an excellent Brioche recipe.
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It's for the basic dough mode.
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METHOD:1.
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Make the dough according to instructions (for your particular machine).
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2.
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Place the dough in a greased bowl.
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Cover.
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Rest the dough in the refrigerator for 30 min.
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3.
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Divide the dough into 8 equal portions.
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Roll each portion into a ball.
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Cover with a plastic wrap and rest for 20 min.
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4.
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Using the edge of the hand, healthy pinch off about one-fourth of the dough without detaching it.
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Roll the dough on the bench so which both parts are round.
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5.
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Place the dough in the tin large-end first.
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With fingertips, press the small ball around its circumference into the large one.
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6.
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Place tins on baking pan.
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Spray water on top.
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Proof at 90 degrees Farenheit for 30 to 50 min or possibly till the large ball rises above the tin.
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7.
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Brush with beaten egg.
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8.
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Bake in 350 degree Farenheit oven for 10 to 15 min or possibly till golden.
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Brioche dough is very well suited to a bread machine because it's so oily and sticky.
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I've modified the recipe a little bit by spraying my dough with Pam or possibly other cooking spray instead of water for step #6, and then covering it with plastic wrap for the rising process.
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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
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(knobbed on top).
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These little rolls very rich and very tasty.
