Instructions: Makes 1 lb. loaf.

The classic shape of this bread is a top hat with a fluted base. Its a showy one to include in a basket of breads. The brioche is definitely worth shaping by hand.

To mix the dough in the bread machine: Warm the eggs under hot tap water and crack into a measuring cup. Add the water (at room temperature) to the eggs; pour the mixture into the bread machine pan. Add the salt, sugar, whole wheat and bread flours. Make a small indentation in the dry ingredients, and add the yeast.

If only mixing the dough: Select the Dough cycle and press Start. (Then read on to "For either method.")

If mixing AND baking dough in bread machine: Select the Basic cycle and press Start.

For either method: Add the butter about 20 minutes into the cycle. If the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch. If the dough is not soft to the touch but is very firm, add 1 teaspoon of water at a time, until the dough is smooth yet soft to the touch.

To shape and bake in the oven: Lightly grease a fluted brioche pan, a 9-inch round cake pan or a 5-by 9-inch loaf pan. Turn the dough out onto a lightly floured board or lightly oiled surface.

For the traditional brioche shape, punch the dough down and pinch off 1/4 of the dough. Shape the remaining dough into a round loaf. Place the loaf, smooth side up, in the brioche or cake pan. Make an indentation in the center of the loaf. Form the pinched-off portion into a teardrop shape, and place, pointed side down, into the hole in the loaf. Or press all of the dough into the loaf pan. Cover and let rise in a warm place until doubled, 1 to 1 1/2 hours.

Preheat the oven to 350 degrees. Brush or spray the loaf with water. Bake 45 to 50 minutes, until a wood skewer inserted through the loaf comes out clean. Remove from the pan and cool on a wire rack.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.