Everything Bagel Brioche Bread Recipe (2024)

FAQs

How to know when brioche bread is done? ›

Bake until the internal temperature reaches at least 190°F in the center, and up to 205°F for a crustier loaf.

What makes brioche different to most breads? Brioche is different to most breads because it's made with an enriched dough and tastes a little sweeter. . Because it's an enriched dough, you get that famous brioche texture of soft bread, the classic golden colour and quintessentially rich taste.

How healthy is brioche? Brioche contains a higher protein content than plain white bread due to the inclusion of eggs, which is beneficial for health. However, due to the higher butter content in brioche, brioche contains more fat and more calories than other kinds of bread.

The most accurate way to test bread doneness is to use a digital thermometer like this. Gently insert the thermometer into the center of your loaf. For most bread recipes, you're looking for a temperature of at least 190° F.

We want the dough as soft as possible but just firm enough and un-sticky enough to handle. Soft dough = soft brioche! The following photos show what the dough looks like before and after mixing.

Brioche is one of the costliest bakery products because of its high proportion of butter and eggs.

No.

“Brioche contains a high amount of carbs and fat, making it a less than ideal bread,” Richards cautioned. “The carbs are from refined flour which means it will spike blood glucose as well as cause inflammation.”

You can keep brioche loaf at room temperature for 2 days or in the fridge for 2 weeks.

Butter in bread dough tenderizes the dough, making the soft, pull-apart texture of bakes like brioche, dinner rolls, and Pullman loaves. Standard bread dough (also called a “lean dough”)—just flour, water, salt, and natural or added yeast—relies on a strong, stiff gluten network to yield a chewy loaf.

Is brioche bread good for sandwiches? ›

Unlike challah, brioche also contains a LOT of butter. And that indulgent dairy element makes brioche a delicious pick for club-sandwich bread. Chef Martial Noguier of Bistronomic in Chicago, Illinois uses brioche for his clubs because “it is light and buttery and brings luxury to this great sandwich.”

Spread butter or jam over your slices of brioche.

You can eat your brioche with any kind of jam, like raspberry, grape, and blueberry jam.

Best to avoid: Fatty breads e.g. garlic bread, brioche, naan, croissants, chips, sugar/honey coated breakfast cereals or those with chocolate or granola. ANY that take your fancy: baked beans, chickpeas, kidney beans or cannellini beans.

The fermented starter that sourdough originates from is beneficial for gut health. In addition, sourdough rolls contain less, or in some cases no, butter and saturated fats compared to other rolls like brioche rolls.

Inserting a toothpick into the center of a baked good is a tried and true method to test for doneness. If the toothpick comes out clean, your bread is likely fully baked. It needs a bit more time if it comes out wet with dough or crumbs.

But when it comes to over proofing, then often the outside will tell a good tale too. As the gluten breaks down the loaf will not be able to keep its shape. It may be flat or if it is proofed and baked in a tin, then the sides of it will start spilling over. It will not rise as it is baking either.

Fat (such as butter) tends to increase the time needed for a bread such as brioche to rise. Make sure to let your brioche dough rise for one hour after kneading. Then let it rest for two more hours after you shape it. Give your brioche some flavor!

What bakers call the “poke test” is the best way to tell if dough is ready to bake after its second rise. Lightly flour your finger and poke the dough down about 1". If the indent stays, it's ready to bake. If it pops back out, give it a bit more time.