I just wanted to say that this has become one of my favorite cooking channels on RUclips. I have learned so much and have started to apply what I have learned to my cooking. It has taken my cooking to the next level. Great simple directions and a fun to watch. Thank you for sharing your knowledge Chef Billy Parisi.
I love how encouraging he is with making the recipes, although they may seem intimidating. Explains the why of every step. Great channel, new subscriber here 😊
Thank you so much for this. Your videos are the best and my go-to. A lot of brioche recipes have you leaving the dough overnight in the fridge but yours doesn’t thank heavens. I have made this a couple of times, first as loaves and secondly hamburger and hot dog buns. All delicious. I very much appreciate all your hard work.
I recently found your channel and I love the relationship you have with food. You put so much dedication in every single video. You deserve lots more suscriptions!
I’m learning to make brioche, would like to try your recipe, great instructions! Thank you! I see you are baking both trays in the oven, it’s okay to bake on the bottom shelf?
I made this today (followed the suggestion to make 1/3 of the recipe for one loaf). It came out awesome...beautiful golden crust and and light yellow crumb that was simply delicious. I did add a little more butter which added richness. Next time I will make the full recipe as the quantities were a bit small for my big stand mixer in the early stages of preparation.
New to your channel..can't wait to try these recipes..I love how you explain as you go as well as give little side notes.. very much appreciated. Thank you. 😁
I am relatively new to bread baking and have found using grams versus cups very useful and was very excited to see both measurements listed. But I have a question. While watching the video I noted the grams in the subtitles didn’t seem to match up with the recipe. For example the recipe calls for 1134 but the total for the sponge 250 and then 950 later on which totals 1200 grams. Am I crazy and I missed something?
Amazing recipe!!!!! Question: can I leave the dough an the fridge for 12 hours? Let's say I made the dough at night and I want to bake in the morning?? Thank you so much.
I just finished making them but i followed the recipe exactly but my dough wasn’t sticky but it felt like it was melting in my hand that got me worried since I wanted to try and make a braid and buns but it wasn’t happening so I made 2 loafs instead the proofing made them HUGE that they were dropping from the sides but baked them and THEY TATSED SO GOOD especially the one with the sugar. maybe next time I’ll try a different type of all purpose flour and maybe 10 eggs rather than 12 thank you so much for the video 2nd time making one of your recipe and both tasted so good 🌸
also when it proofed in the fridge it filled the whole bowl that I wasn’t sure if I was doing it right I’m not sure if my type of yeast is ‘stronger’ or also maybe I should of added more than the amount of flour required
What's the reason behind you not kneading the dough until it is elastic? Virtually every recipe I found call for long kneading until the dough passes windowpane test to ensure the structure and light airy crumb.
@@ChefBillyParisi what does that mean? If I use bread flour, how much liquid should I use. Thw stores in my area had/has an abundance of bread and AP flour.
Whoever is reading❤ stay blessed, stay safe, I wish you and your family will be safe from this pandemic, take care😊, stay connected❤, welcome to my channel too❤, sending loads of❤❤❤❤, have a good day😊 #shrutiworldofkitchen
Interesting recipe - many thanks for all the details! That's a LOT of dough! Have you tried freezing the unbaked dough (after it's risen)? With all those eggs, I wouldn't be surprised if the dough got a greenish tint to it just being refrigerated - sulphur in the eggs you know. Still, this is a recipe worthy of testing, but I may well work up half a batch, at least initially. Er.. - on second viewing and reading the recipe - in the video you say to sprinkle more SALT on the egg-washed loaves and buns, but in the recipe you indicate it should be SUGAR. I'll assume you meant to say sugar in the video - not sure salt would help much on top of the bread.
Going to make Your bread today… I only wanna make one loaf so I’m cutting all your measurements in half… Hope it works… I would love to hear your comment before I proceed
Your recipes and presentations are both very good. Commendable !! May I PL request you to ALSO post recipes without the following ingredients- meat/fish/eggs, onion/garlic/chocolate (you could use carob)/tea/coffee/mushrooms/alcohol in any and all form. You see, some of your viewers are Hare Krishnas, and we love Italian dishes. BUT we know so few recipes, because we have dietary restrictions. Much obliged. Hare Krishna
I will say, I don’t think the problem is the actual recipe. Ya know, I made this. Please tell me WHAT ALL THE HYPE IS ABOUT? This is not the first time I have heard how ‘great’ brioche is, but I found it too soft and, frankly, boring. For all the trouble, Challah is a much better and sturdy egg bread and takes a lot less time. Makes better French toast, too!
I just wanted to say that this has become one of my favorite cooking channels on RUclips. I have learned so much and have started to apply what I have learned to my cooking. It has taken my cooking to the next level. Great simple directions and a fun to watch. Thank you for sharing your knowledge Chef Billy Parisi.
I appreciate that so much my friend
I could watch the bread techniques all day. You do it so well!
That’s so nice thank you
I love how encouraging he is with making the recipes, although they may seem intimidating. Explains the why of every step. Great channel, new subscriber here 😊
Thank you so much for this. Your videos are the best and my go-to. A lot of brioche recipes have you leaving the dough overnight in the fridge but yours doesn’t thank heavens. I have made this a couple of times, first as loaves and secondly hamburger and hot dog buns. All delicious. I very much appreciate all your hard work.
Appreciate that
I have to make this bread you make it easy to learn and make it thank you so much my husband and I really enjoy your recipes God Bless 🙏
It’s a good one.
Love your recipes, and will make this soon. Would you please mention the Kitchen Aid settings when mixing things.
I love making brioche, this is a different recipe/technique than I have used before and I want to give it a try!
👍👍👍
I made it and it is FANTASTIC.
Awesome
I recently found your channel and I love the relationship you have with food. You put so much dedication in every single video. You deserve lots more suscriptions!
Thank you kindly
Amazing Thanks
Yesssss I love brioche! One of my favorites for breakfast🍞🍞😋😋
mine too!!!
I’m making this now for the first time.. it’s proofing in the oven!!! Quite excited! Thank you Chef!
Awesome!
I need to step my bread game up.
You got this!
I’m learning to make brioche, would like to try your recipe, great instructions! Thank you!
I see you are baking both trays in the oven, it’s okay to bake on the bottom shelf?
I made this today (followed the suggestion to make 1/3 of the recipe for one loaf). It came out awesome...beautiful golden crust and and light yellow crumb that was simply delicious. I did add a little more butter which added richness. Next time I will make the full recipe as the quantities were a bit small for my big stand mixer in the early stages of preparation.
Awesome!
someone has probably already asked this, but how long does the bread last and can you make the dough ahead? Thank you for all you do…
Looks delicious. Gonna give it a try.
So good!!
Thanks chef
Chef Billt Parisi + Brioche= My new favourite bread video :-)
So good!!
Seriously cannot wait to try this ...I already know I'll love it and I truly enjoy how excited you are to share your recipes and techniques with us
So good!!
Wonderful! I'm gonna bake some brioche!
Hope you enjoy
Ahhh. Thank you. Perfect for my lemon brioche French toast🙌
Yes! French toast recipe coming Friday!
New to your channel..can't wait to try these recipes..I love how you explain as you go as well as give little side notes.. very much appreciated. Thank you. 😁
Thanks for watching!
That looks SO incredible!
Thank you kindly
I loved every aspect of this video! Thank you 🙏
Thanks for watching!
Thank you for the recipe!
Thanks for watching
Love the recipe 😋 😍 👌
Thank you for a lovely recipe I must try after I buy a dough hook.
So good!!
Hi belly I wan to know if I can use the masa madre
I❤❤❤Brioche!
The best!
Wow it's really good 👍
Can't wait to try it! Looks so delicious :)
Thank you
@@ChefBillyParisi Instacart delivered 18 eggs by mistake today...now I know where they will go.
Love your technique everything comes out delicious.
I only want to make 2 loaf pans, should I half the recipe? If I do decide to make the full recipe, can I freeze unbaked dough?
I am relatively new to bread baking and have found using grams versus cups very useful and was very excited to see both measurements listed. But I have a question. While watching the video I noted the grams in the subtitles didn’t seem to match up with the recipe. For example the recipe calls for 1134 but the total for the sponge 250 and then 950 later on which totals 1200 grams. Am I crazy and I missed something?
Perfect!! 🍞🍞🍞🍞
Amazing recipe!!!!! Question: can I leave the dough an the fridge for 12 hours? Let's say I made the dough at night and I want to bake in the morning??
Thank you so much.
You could!
Flawless😎
Thank you kindly
I m baking today!
Awesome
😋 taste
So good!!
@@ChefBillyParisi 😘
Hi! Can I make Cinnamon rolls with these? Use this as a base?
I just finished making them but i followed the recipe exactly but my dough wasn’t sticky but it felt like it was melting in my hand that got me worried since I wanted to try and make a braid and buns but it wasn’t happening so I made 2 loafs instead the proofing made them HUGE that they were dropping from the sides but baked them and THEY TATSED SO GOOD especially the one with the sugar. maybe next time I’ll try a different type of all purpose flour and maybe 10 eggs rather than 12 thank you so much for the video 2nd time making one of your recipe and both tasted so good 🌸
also when it proofed in the fridge it filled the whole bowl that I wasn’t sure if I was doing it right I’m not sure if my type of yeast is ‘stronger’ or also maybe I should of added more than the amount of flour required
Thanks for giving it a shot
That happen to me too
I’ll try 10 eggs next time just to see
Would brioche be suitable with fillings? For example custard or sardines...
I don’t have a stand mixer will it still work
All by hand, sure
hi!! i’m wondering what size pan you’re using for the loafs?
9x5
I have that same stove and there is a setting for proofing dough, most of new stove have it.
Yup, but so many folks don't have that oven. It is an awesome feature.
If I don’t want to make rolls, could I use all of the dough for two loaves?
I made this bread it was great how can I cut the recipe in half size that a lot an there’s only two of us👌
just simply cut the amount of ingredients in half
baking in fan oven need steam ?
Do you have a recipe for danish
I don’t
What size of loaf pan?
So if I half the measurements it will only fill the two loaf pans?
If you cut it by a third. If you cut it in half they would just be smaller loaves but would absolutely work!
😍😍😍
👍👍
Billy I want to know what kind of workouts you do?? How on earth do you stay so hot when you make such delightful food??!!
Haha, I give a lot away!
What's the reason behind you not kneading the dough until it is elastic? Virtually every recipe I found call for long kneading until the dough passes windowpane test to ensure the structure and light airy crumb.
To me no need.
Show 👏👏🇧🇷
Thank you!
Could I replace the ap flour with bread flour.
Yes, I cease hydration by 5%
@@ChefBillyParisi what does that mean? If I use bread flour, how much liquid should I use. Thw stores in my area had/has an abundance of bread and AP flour.
I guess the chef might have said to increase the liquid quantity by 5% as bread flour has more protein and absorbs more liquid than All purpose flour.
Sir kindly tell.the measurement of flour in cups?
Before I forget again do you have a recipe for bread that is good to eat for diabetics ?
Whoever is reading❤ stay blessed, stay safe, I wish you and your family will be safe from this pandemic, take care😊, stay connected❤, welcome to my channel too❤, sending loads of❤❤❤❤, have a good day😊 #shrutiworldofkitchen
Interesting recipe - many thanks for all the details! That's a LOT of dough! Have you tried freezing the unbaked dough (after it's risen)? With all those eggs, I wouldn't be surprised if the dough got a greenish tint to it just being refrigerated - sulphur in the eggs you know. Still, this is a recipe worthy of testing, but I may well work up half a batch, at least initially.
Er.. - on second viewing and reading the recipe - in the video you say to sprinkle more SALT on the egg-washed loaves and buns, but in the recipe you indicate it should be SUGAR. I'll assume you meant to say sugar in the video - not sure salt would help much on top of the bread.
Salt
Going to make Your bread today… I only wanna make one loaf so I’m cutting all your measurements in half… Hope it works… I would love to hear your comment before I proceed
Perfect. You may want to go to 1/3 of the recipe
Your sugar looks brown. Are you using white granulated sugar or turbinado sugar?
Organic granulated sugar.
Ha, maybe that is what I did wrong with the pretzels...I only had instant yeast and waited for it to bloom. LOL.
It’s all good!
@@ChefBillyParisi they didn't come out bad tho. Actually, they were really good.
Tomorrow I will make gluten free cake
Brioche looks complicated to make.
Nah, you got this!
Your recipes and presentations are both very good. Commendable !!
May I PL request you to ALSO post recipes without the following ingredients- meat/fish/eggs, onion/garlic/chocolate (you could use carob)/tea/coffee/mushrooms/alcohol in any and all form.
You see, some of your viewers are Hare Krishnas, and we love Italian dishes. BUT we know so few recipes, because we have dietary restrictions. Much obliged.
Hare Krishna
375 C ? :D
F
I will say, I don’t think the problem is the actual recipe. Ya know, I made this. Please tell me WHAT ALL THE HYPE IS ABOUT? This is not the first time I have heard how ‘great’ brioche is, but I found it too soft and, frankly, boring. For all the trouble, Challah is a much better and sturdy egg bread and takes a lot less time. Makes better French toast, too!
Came out too sticky.