Your cooking instructions shows are 20x better than anything I’ve found on network tv! The realness and the humor is 10 out of 10! New subscriber here.
Made this yesterday. It light, eggy and delicious. This morning ate it lightly toasted with jam. Your directions are perfect, followed it exactly down to the karate chop. Highly recommend. Ty.
Thank you so very much for this video and recipe!! Oh!, how lovely this bread turned out! At the Aldi's here in NE FL, there are quite a few variations of brioche: chocolate loaves, hamburger buns, hot dog buns, sesame buns, etc., but I'd venture to say yours is 1Mx better. Just saying. Yes, I will make some brioche; after all, bread is one of my kryptonite. AND so is watching all of your videos! Thank you, again! 😄💖🙏
Hello Kevin ! You really make everything look so easy ! But I was surprised you should say Brioche is bread... to us French people they are two very different things. Bread is bread, brioche is more a pastry-type of food. As a child, brioche was a special treat reserved for Sunday breakfasts or "goûter", the 4 o'clock afternoon snack. And there is a regional version (but from where exactly I don't remember) called Gâche. And yes, brioche HAS TO be buttery, otherwise it's no good. Have a nice day !
Hi Kevin this Brioche looks amazing, you made look so easy, I'm definitely going to make this recipe. Thank you so much for sharing it💜, I have been watching your videos back to back lol.
Hi, Kevin. Very new to your channel. I am French and of course I love brioche but it really is a treat because of the huge amount of butter. Have you ever heard of Hokkaido bread? Japanese milk bread? Same texture but virtually no fat. I only know of it because I lived in Asia. Contact me if you want a recipe I got from RUclips. It’s a very pretty looking bread too😊
On each of the very few occasions that I attempted to make brioche, it was a total disaster. Tonight, you have renewed my confidence and I am going to try it again 😊😊 Thanks for the tutorial.... I will post an update after I make it.
Wow your brioche looks good love baking breads one day I'll try your recipe i will let you know if it will be as good as your brioche thank you and best regards.
update: I made this brioche bread and followed all the steps except I didn’t bake at it at 400F because I’m not sure if my loaf pans are oven safe up to 400F. so I just baked it at 350F for 35mins. It turned out so good, rich, buttery, soft and pillowy. but as I slice it it was so soft that it doesn’t hold up structurally. I was hoping to make French toast with these but it’s just too soft. how can I fix this?
Culprit could be the lower oven temperature you used. I only know how the bread turns out when baked at 400°F! (Also -- and this is very hard to do -- let the brioche cool to room temperature before cutting. It will slice better then!
most brioche bread recipes calls for softened butter to make brioche. But ur recipe calls for melted butter and what’s the difference? Will it affect the texture of the bread? Thanks
This recipe is based on one by James Beard. James used melted butter for Brioche. Softened butter would give the bread a somewhat lighter texture. And that's not a bad thing!
Your cooking instructions shows are 20x better than anything I’ve found on network tv! The realness and the humor is 10 out of 10! New subscriber here.
Thank you MzBenita!
Kevin I so much enjoy your recipes and love to watch the passion you have for cooking. They all turn out perfect...
I agree makes it look easy !
Made this yesterday. It light, eggy and delicious. This morning ate it lightly toasted with jam. Your directions are perfect, followed it exactly down to the karate chop. Highly recommend. Ty.
Thank you so very much for this video and recipe!! Oh!, how lovely this bread turned out! At the Aldi's here in NE FL, there are quite a few variations of brioche: chocolate loaves, hamburger buns, hot dog buns, sesame buns, etc., but I'd venture to say yours is 1Mx better. Just saying. Yes, I will make some brioche; after all, bread is one of my kryptonite. AND so is watching all of your videos! Thank you, again! 😄💖🙏
Great video! And the kneading portion of the video was quite enjoyable..not too long or boring at all😃
I have never had brioche, it looks beautiful can't wait to make it. Thank you for sharing. I love all your shows 😁
Hello Kevin ! You really make everything look so easy ! But I was surprised you should say Brioche is bread... to us French people they are two very different things. Bread is bread, brioche is more a pastry-type of food. As a child, brioche was a special treat reserved for Sunday breakfasts or "goûter", the 4 o'clock afternoon snack. And there is a regional version (but from where exactly I don't remember) called Gâche. And yes, brioche HAS TO be buttery, otherwise it's no good. Have a nice day !
Hi Kevin this Brioche looks amazing, you made look so easy, I'm definitely going to make this recipe. Thank you so much for sharing it💜, I have been watching your videos back to back lol.
Hi, Kevin. Very new to your channel. I am French and of course I love brioche but it really is a treat because of the huge amount of butter. Have you ever heard of Hokkaido bread? Japanese milk bread? Same texture but virtually no fat. I only know of it because I lived in Asia. Contact me if you want a recipe I got from RUclips. It’s a very pretty looking bread too😊
I love Japanese Milk Bread! My recipe here:ruclips.net/video/XEU_2vfU18E/видео.html
On each of the very few occasions that I attempted to make brioche, it was a total disaster.
Tonight, you have renewed my confidence and I am going to try it again 😊😊
Thanks for the tutorial.... I will post an update after I make it.
Perfect Brioche!
OMG! I'm going to gain a ton! Definitely making this one.
Dear Kevin, your hands look so sore my love! Thank you for this recipe I am going to make it tomorrow I enjoy your shows so much ❤
Wow your brioche looks good love baking breads one day I'll try your recipe i will let you know if it will be as good as your brioche thank you and best regards.
That is absolutely fab. Get the jam out. Wow
Fun fact. Margarine is one-half molecule away from being black plastic. Butter rules!
Can’t wait to try. I’ve been baking all our bread and ran out of flour. Now our grocery store is out. 😳
Thank you
Looks wonderful. We had the hamburger buns last night. Wowzer!
So glad you enjoyed the hamburger buns!
Since brioche has a closed crumb, I want to try this in a pullman loaf pan. Do I need to adjust anything in this recipe?
Oh Kevin I made cinnamon rolls with your Brioche recipe. Heavenly devine! Dangerous!
I'm so glad!!!
I will I promise!
Thank you.. @!😋😋😋
Would this work in 9x5 pans? I don't think I have any other size.
Can you tell me which KA mixer you use? And, did it come with that glass bowl or did you have to purchase it separately?
Hi Peggy - Mixer is the KitchenAid 5-quart "Artisan." It came with a metal bowl. I purchased the glass bowl separately, from Amazon.
hahaha, I always call mine a "bench press " too.
Can you let me know how many gr of flour pls, thank you very much, Sueli xx
update: I made this brioche bread and followed all the steps except I didn’t bake at it at 400F because I’m not sure if my loaf pans are oven safe up to 400F. so I just baked it at 350F for 35mins. It turned out so good, rich, buttery, soft and pillowy. but as I slice it it was so soft that it doesn’t hold up structurally. I was hoping to make French toast with these but it’s just too soft. how can I fix this?
Culprit could be the lower oven temperature you used. I only know how the bread turns out when baked at 400°F! (Also -- and this is very hard to do -- let the brioche cool to room temperature before cutting. It will slice better then!
🤣😂🤣 A lot of butter in the brioche never mind I would still slather my slice with more 😋🤭😆🇿🇦
most brioche bread recipes calls for softened butter to make brioche. But ur recipe calls for melted butter and what’s the difference? Will it affect the texture of the bread? Thanks
This recipe is based on one by James Beard. James used melted butter for Brioche. Softened butter would give the bread a somewhat lighter texture. And that's not a bad thing!
@@kevinleejacobs1364 Thank you! gonna be trying this recipe soon.
warning; fyi...this bread is solely responsible for 20 pounds of my excess weight.
but oh so worth it😊
😊😋😊😋 🫶🏼