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.

A brioche bagel is a bagel made even better with the flavours and texture of brioche bread. Brioche products are made with what's called an enriched dough. That means our brioche bagel recipe results in a soft, lightly sweet and rich bread that delivers on taste and texture.

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.

Can I toast brioche? Yes – you can toast brioche bread. Most of the time, brioche doesn't need to be toasted, it's delicious as it is. However, you can lightly toast your St Pierre Brioche Burger Buns to warm them up before filling them, or toast a St Pierre Brioche Roll before spreading it with jam.

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.

“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.”

The highly processed flour and additives in white, packaged bread can make it unhealthful. Consuming too much white bread can contribute to obesity, heart disease, and diabetes.

A New York–style bagel is always boiled in water that has had barley malt added, which gives a bagel its signature taste, texture, and leathery skin.

'Whole wheat and whole grain bagels are a good choice because they contain a little bit more fiber and protein,' Jessica Cording, registered dietitian-nutritionist at Jessica Cording Nutrition, told Daily Mail.

What do you put on a brioche bagel? ›

Bagel Toppings: Smoked Salmon & Cream Cheese

A classic flavour pairing for a bagel, so why not try it on a Brioche Soft Bagel? Smothering each side of the bagel in cream cheese, layering on the smoked salmon and try adding a little crunch with some cucumber and red onion.

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.

Choose whole-grain varieties — the first ingredient on the label should be “whole.” Examples include whole wheat, whole oat, and whole rye. Look for bread that contains at least 3 g of fiber per slice. If you're using two slices of bread to make a sandwich, make sure each slice has less than 100 calories.

To recap, to help manage blood sugar, it is most important to choose bread that is: 100% whole grain, such as 100% whole wheat. a good source of dietary fiber, containing at least 3 grams per slice. low in added sugars, with only 1–3 grams per slice.

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.

If your dough feels dense and tough to handle when you stop the mixer, it is a sign that it is becoming over-kneaded. Over-kneaded dough can become very hard to work with and produce a more flat and chewy bread.

Overproofed brioche will be super airy and have lots of large air bubbles especially on the surface of the dough.