Everything Bagel Brioche Bread Recipe (2024)

FAQs

How to know when brioche bread is done? ›

Brioche should be a deep brown when done, should sound hollow when tapped, and will read 190°F at the center using an instant-read thermometer.

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 glycemic index (GI) of brioche (bun) equals to 70, which classifies it as a high GI food. The glycemic load (GL) of brioche (bun) is equal to 32.9, which classifies it as a high GL food. 100 grams of brioche (bun) contain 236 kcal (987 kJ), 5.0 grams of proteins, 47.0 grams of carbohydrates, and 4.0 grams of fats.

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.

Proofing time. 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.

If you put your bread in the oven before you realize it's been over-kneaded, it may come out with a tough and chewy texture, a poor rise and an inconsistent crumb with smaller holes rather than the desired light and airy crumb.

A typical recipe for brioche bread includes wheat flour, eggs, butter, yeast, and salt. If you have an allergy to wheat, eggs, or dairy, you want to avoid brioche bread. Brioche bread also contains gluten and is not a good choice for people with celiac disease or who have a gluten intolerance or sensitivity.

You limit dairy products, red meat, sweets, added sugars, sodium (salt), and highly processed foods. Some additional guidelines include focusing on seasonal produce and reading food labels to help you avoid added sodium and sugar.

Unlike refined white bread, which can cause rapid spikes in blood sugar levels, whole grain, and whole wheat bread contain complex carbohydrates and fiber. These components slow down glucose absorption, leading to a more gradual and steady rise in blood sugar, making them a better choice for individuals with diabetes.

The whole egg contributes to the richness and moisture content of the dough and enhances the overall flavor and texture of the bread. The yolks, being rich in fats, enhance emulsification and ensure a smoother texture. Whereas, the whites, when beaten, create stable foams, adding a light and airy quality to the bread.

How do the French eat brioche? ›

For breakfast, the French love a sweet moment to start the day, and will have brioche slices with jam or Nutella spread on them, served alongside a warm, milky coffee.

With cold butter only being used when making brioche where temperature control is critical. Softened butter is my go-to for most other bread dough types. Melted butter is something I have always avoided because it would need to be added at the beginning of mixing unlike the softened or cold butter.

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.

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.

Overnight Proof: By letting the dough rise slowly in a cold environment, it not only develops more depth of flavor, but also gives you more flexibility with the timing of baking the loaf. Cold brioche dough is also much easier to work with!

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.