Dish · french
Brioche
An enriched bread made with a high ratio of butter and egg to flour, giving it a soft, rich crumb and a deep golden color. It's closer to pastry than to everyday bread.
Where it comes from
The bread developed in France as butter and eggs became more available to bakers, with Normandy's dairy tradition often credited as a source for the butter. Its exact origin point isn't documented, though it appears in French texts by at least the 17th century.
What cooks argue about
Butter temperature during mixing is the technical crux, since butter added too warm breaks the dough's structure while butter too cold won't incorporate evenly. Cooks argue over chilling the dough between steps versus not.
Versions
Nobody has published a brioche here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
bread flour
butter
egg
active dry yeast