Everything Bagel Brioche Bread Recipe (2024)

FAQs

What is brioche bread best used for? ›

It also works with both sweet and savoury dishes, so the possibilities are endless. You can typically look to use brioche bread in any recipe you'd use normal bread. For example, it really elevates dishes such as bread and butter pudding, grilled or toasted sandwiches, and even burgers and hot dogs.

Brioche is considered a Viennoiserie because it is made in the same basic way as bread but has the richer aspect of a pastry because of the addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar.

On the other hand, honey brings a sort of sweetness to french brioche bread that isn't matched by any other spread. When it comes to spreads, think chocolate hazelnut, jam, butter (and a pinch of salt), and honey.

Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour. Maple syrup – It activates the yeast and gives the bagels a hint of sweetness.

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.

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

Debra (Debbie) G. Challah would be a good substitute for brioche. Both of these are made with a “rich” dough — meaning dough that has more than flour and water in it.

This is due to the high fat content in the dough and the eggs, which pro- vide a combination of proteins (albumin), fat, and emulsifiers (leci- thin) that all delay staling. Although it's wrong to assume that brioche will never stale in the refrigerator, it does take longer for it to stale.

Breads can fall flat while baking due to a number of reasons. One of the most common reasons is that the dough was not kneaded enough. When dough is not kneaded enough, it can lack the gluten development necessary to rise properly. Another possible reason is that the dough was not given enough time to rise.

Toasted with butter and jam: Brioche bread is perfect for toasting and can be enjoyed simply with a little butter and jam or honey. French toast: Brioche bread makes delicious French toast. Dip slices of brioche bread into a mixture of eggs, milk, and cinnamon, then cook in a skillet until golden brown.

Can you eat brioche everyday? ›

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.”

Unlike challah, brioche also contains a LOT of butter. And that indulgent dairy element makes brioche a delicious pick for club-sandwich bread.

Boiling and baking the bagels

Adding a tablespoon of malted barley syrup or honey to the water will help with the colour and shine of the crust. I prefer to use honey but I have also boiled bagels in plain water too. Fill a large wide pot with water and add your honey or barley malt syrup and bring to a boil.

Baking soda makes the water more alkaline, giving the bagels a pretzel-like quality that contributes to their chewiness. Just one teaspoon helps the bagels develop a shiny, dark-brown exterior as they bake.

“This type of bread is not much different nutritionally from white sandwich bread,” Richards said. “It is generally softer on the inside with a light crust on the outside that typically attracts consumers.” Buttery, eggy brioche is not the ideal choice for those on a healthy diet.

Before gaining popularity as a burger bun, Brioche buns were typically used in desserts and sweets. A brioche bun becomes one of the 'hero' ingredients in the burger, adding its own sweet flavour. This means they are best paired with burgers where the sweetness is a compliment.

Brioche burger buns are naturally fluffy, buttery, rich, and soft. They toast up well, and don't mask the flavors of the burger the way other rolls have been known to do.