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Brioche, the Coolest Thing Since Velcro « What We’re Eating – A Food & Recipe Blog
Sliced Brioche Loaf

Brioche, the Coolest Thing Since Velcro

Better than Wonderbread
Eater rating: 4.7 / 5  4.675

We’ve been noshing on a new household favorite: fresh-baked brioche! The brioche was uber buttery, light, fluffy, herby, and best of all it had fresh jalapeno slices and shredded sharp cheddar kneaded into it for an extra zip. If you are lucky enough to have a stand mixer, brioche is a must bake.

Closeup of bread
Almost cakey

A: i have to admit something: when i first got my new kitchen aid pro-edition for my birthday in may, i was intimidated! truly! i knew that the machine would change my baking life forever, but man! was i ever intimidated. thank god i got over that and baked us some damn brioche!
T: yeah, thank god… otherwise I would have taken it back and been like “the bitch doesn’t work”… and by bitch I mean my girlfriend. 😉
A: hehehhehehehehhehe 😀 you right, you right. that bitch don’t work! you think the kind fellow at the store would take it back with that for an excuse?
T: Hmmm.. it was an ebay mixer… i don’t know how returns work on ebay. My understanding is that once you buy it you’re stuck with it for life.
A: or until you turn around and sell it to some other fool on ebay! fortunately that will not be happening with this fine machine! my new toy isn’t leaving our kitchen unless we move!
T: or unless we go on a road trip and I force you to bring it along because I don’t want to go without fresh bread for more than 2 days.
A: you know, actually, since i made the first brioche loaf i don’t think we have been more than two days without fresh bread! wooo hooo! fresh bread rocks.Whole loaf of bread
Loafing around

T: speak it sister. It does rock. This brioche that you’ve been making has been particularly nice. It’s all buttery and flakey and cheesey and jalapeno-y. If I’m not mistaken, we’ll be running out pretty soon….. umm… do you have any thoughts on that situation?
A: heheh yeah, my thoughts are you should learn to make some damn brioche fo yo self! 😉
T: perhaps I could stand to be a bit less demanding, but it would be a tall order for me to make brioche. I know that’s not exactly a simple thing to do…
A: uh… actually… it is simple! with the help of the handy dandy standy mixer!
T: sadly the mixer comes in and does the one thing that I could have done already… stir. It’s the other crap that I’m clueless about… like breeding colonies of microorganisms, etc.
A: mmm yeasty microorganisms rock! i heart bread.
T: Microorganisms are our friends. Saying that you “heart” something, on the other hand… 😐 Ok, ok, ok. The bread. I give it a 4.65/5. It was light and rich at the same time, I loved the cheese and jalapenos. I’m so glad that you’ve been baking more lately. Can’t wait to see what you make next. What’d you think of this one?
A: i loved it! it was light, fluffy, flakey yet doughy-ish with a hint of sweetness yet the savoriness of the jalapenos and cheese! I give it a 4…… a 4….. a 4.7!/5.
T: wow the suspense was killing me while I was reading those dots. Go on…
A: 😛 a-hole. needless to say i loved it. and it really was so simple to make. the dough has to chill for at least 12 hours so it’s not something you can just whip up in one day. it takes a bit more planning than i usually have. normally when i cook, i go into the kitchen and fix some stuff. immediate gratification and all.
T: Yes, immediate gratification is/are my middle name(s). But it certainly is great when past Amanda hooks up future Amanda and we can have these exquisite treats.
A: agreed! hmmm… now i have to find new breads and such to make. Any suggestions?!?

A Bread Recipe, by Amanda
Herby Jalapeno & Cheese Brioche

For Starter:
1 tsp sugar
1/4 cup water, lukewarm 105-110 degrees F
1 packet dry active yeast
1/2 cup all-purpose flour, sifted

For Dough:
1 tbsp sugar
2 tsp salt
1 tbsp hot water
3 eggs
1 1/2 cups all-purpose flour, sifted
3/4 cups butter (1 1/2 sticks), well softened and cut into small pieces
1/4 cup fresh herbs, finely chopped, (I used rosemary, oregano, thyme, and chives)
special equipment: stand mixer

For Kneading into the Dough:
1 large jalapeno, sliced in thin half-moons
1 cup freshly shredded sharp cheddar

For Brushing:
1 egg
1 tbsp heavy cream

Make the starter: In a bowl, dissolve 1 tsp sugar into 1/4 cup warm water. Add the yeast and stir to combine thoroughly. Allow the yeast mixture to sit for about 5 minutes, until the yeast is foaming, frothy, and clearly active. If the yeast does not start to come alive start over from the beginning with new set of ingredients. Once the yeast is active, stir in 1/2 cup of flour until the ingredients form a very moist dough. Using a sharp knife or razor, make a deep X through the starter dough. Cover and allow the starter to sit in a warm, draft-free area for about 1 hour until the starter has at least doubled in size.

Once the starter has risen for 1 hour, begin to make the dough. In a small bowl, combine the sugar, salt, and hot water. Stir to dissolve completely. In the bowl of a stand-mixer add 2 of the eggs. Using the whisk attachment for the mixer, beat the eggs over medium-low speed until frothy, about 2 minutes. Add the sugary water mixture to the frothy eggs and beat for about 1 more minute, until thoroughly combined. In the order listed, add the following ingredients to the egg mixture, one ingredient at a time, while the machine is running, allowing each addition to be fully incorporated before adding the next ingredient: 1/2 cup flour, 1 egg (last egg), 1/2 cup flour, 1/4 of the softened butter, 1/2 cup flour. If necessary, stop the machine to scrape down the sides of the bowl with a rubber spatula to help incorporate the ingredients clinging to the side of the bowl. Once the final addition of flour has been added and is fully incorporated, turn off the mixer.

Exchange the whisk attachment with the dough hook. Using a rubber spatula, scrape the starter into the bowl of the mixer, on top of the existing dough. Using the dough hook, knead the dough at medium-high speed for about six minutes. Turn off the mixer and add the remaining butter and the 1/4 cup of fresh chopped herbs. Turn the machine back on to medium-high and allow the dough to be kneaded for 1 more minute until the butter and herbs are completely incorporated. Using a rubber spatula, scrape the dough into a large, lightly buttered bowl. Sprinkle a light layer of flour over the dough so a crust doesn't form while the dough is rising. Cover the bowl with plastic wrap and place in a warm, draft-free area. Allow the dough to rise until it has more than doubled in size, about 2 or 3 hours. Once the dough has risen, punch it down with well-floured hands. Sprinkle another dusting of flour over the top of the dough and re-cover with plastic wrap. Place the dough into the refrigerator. Chill the dough for 1 hour, then punch the dough down again. At this point allow the dough to chill for at least 12 hours and up to 3 days.

Place a rack in the middle position of the oven and preheat to 375 degrees F . In a bowl, add the jalapeno half-moons and the shredded cheddar, toss to combine. Remove the chilled dough from the fridge. Turn the dough out onto a well-floured, clean surface. Liberally dust the top of the dough with flour. Sprinkle a handful of the jalapeno cheese mixture onto the dough. Using well-floured hands, begin to knead the dough. With each fold of the dough, add another small handful of the jalapeno-cheese mixture, kneading and adding until of the mixture has been incorporated into the dough. If the dough starts to stick to anything, your hands, the kneading surface, etc, simply dust with more flour. Place the jalapeno-cheese brioce dough into a lightly buttered loaf pan. Press the dough out so that it is spread evenly through-out the pan. Cover the loaf pan loosely with plastic wrap. Allow the dough to rise in the pan until it has more than doubled in bulk and nearly fills the pan, about 2 hours.

After the dough has risen, in a small bowl whisk together the egg and tbsp of heavy cream until thoroughly combined. Remove the plastic wrap from the loaf pan. Using a pastry brush, gently brush a thin layer of the egg-cream mixture onto the dough, being careful not to deflate it. Place the loaf pan into a preheated 375 degree F oven. Allow the brioche to bake for about 35 minutes, or until golden brown on top. Remove the brioche from the oven. Place the loaf pan on a wire cooling rack. Allow the brioche to cool for 20-25 minutes in the loaf pan. After about 20 minutes, turn the brioche out onto the wire rack and allow to cool completely for about 1 more hour. Dive in and enjoy with reckless abandon.

26 comments so far:

  1. jef says:

    I can’t decide is this is awful or genius. Brioche is usually a nice and sweet breakfast bread, eaten with jam or honey or something.

    Your twist could just be brilliant though, I’m still undecided 🙂

    One of these days I’ll have a recipe for you.

  2. Pele says:

    This looks so good. You will have to send the recipe soon. Regan and i have been drooling over a similar bread that we found in a store (won’t mention any names) and i would love to be able to make it for us.

    Anxiously awaiting your “hot” recipe…

  3. Nicole says:

    Oh my god, that bread sounds sooooo good! For some reason I’ve never attempted brioche. I do eat a lot of it though! In Sicily, it’s the breakfast of champions! A typical summer breakfast here is a mini brioche (sweet, not savory like yours) and either gelato or granita. Sometimes you actually eat the gelato or granita inside the mini brioche. It’s sooooooo good! I love this country 🙂 Where else is it completely acceptable to eat ice cream for breakfast!

  4. aria says:

    and by reasonably soon you DO of course mean by EOB friday correct? jk, that looks so good, brioche has been on my too scared to make list for a very long time. i bet the jalopeno tastes so good in that pillowy bread. one of my longtiome dreams has been to make brioche hamburger buns!!

  5. Maggie says:

    This looks delicious.
    Just happed to stumbble across your page, and i’m in love with it.
    Neverrrr shut this site down. 🙂
    It’s awesome.

  6. Leena! says:

    You are making me miss my 6 qt. Kitchen Aid back in the states! I didn’t even have enough time to make any brioche with it before I left…I am officially living vicariously through your blog.

    And now I have a craving and will have to make some bread…from scratch…without an Kitchen Aid…look what you’ve done to me.

  7. Sa-weet Maggie says:

    You just blew the doors off my perception of brioche, Amanda! Sweet, yes, but I’ve never done savory before.
    By the way, I have a Kitchen Aid “Classic” mixer, not the fancy one all y’all are talkin’ about, and it works just as well as the professional series (which I use at work). It will knead dough for a good twenty minutes and not overheat. Just in case anybody thinks they HAVE to have the fancy one…
    I really love this blog. You guys are hilarious.

  8. Rosa says:

    Very scrumptious looking! I’d love to take a bite of that gorgeous brioche!

  9. cheila says:

    GOD DAMNIT that bread KICKS ASS! sorry i just had to cuss! beautiful. i am choking on my saliva right now. yummmmm.

  10. Elly says:

    This looks absolutely delicious. I got my stand mixer not long ago, and I am a little intimidated by it, too. It looks like I am going to have to pull that baby out and make some brioche!

  11. Mary Marete says:

    Everything is soo delicious here! So wonderfully presented too.

  12. Bobby says:

    We’ve had a stand mixer for about a year and I’ve not really even used it, maybe for mashed potatoes, but that really doesn’t count.

  13. Kristen says:

    Everything you make looks fantastic…and I always crack up at the commentary!

  14. Bobby says:

    You could make hoagies, kaiser roles, pretzels, bagels, and I could go on and on, and get like 3 or 4 different flours cause the breads will be different and/or better and like then you could bake it all in your steam injected oven, with a stone deck, and the villagers would bring lamb to raost in your oven while they worked all day and you’d get to have some….

  15. Bobby says:

    You should make croissants next!!!! Then you can use your dough sheeter and realize its not intimidating either, unless you get a necktie caught in it…….

  16. Chrissy says:

    That bread looks soooo yummy. Now I have to go dig out my bread maker.

  17. Darlene says:

    I’m eagerly awaiting a recipe. What you described sounds like it would be fantastic if made into rolls for hamburgers. Must not be frightened of yeast… must not be frightened of yeast…

  18. Heather says:


  19. Bobby says:


  20. Bobby says:

    If you do make the bread masks you could also make puff pastry clothes for the Chicken and mango. Then you could sell the whole thing as paper dolls and make a fortune, and have an anime movie and series. It could be the next Pokemon!!!!

  21. Bobby says:

    I keep meaning to bake some bread, but forget when I wake up. Maybe one day. Don’t you wish you parents had named you Tron, just Tron, no last name?

  22. This is just sinful – look at that golden color, so mouthwatering!

  23. Bobby says:

    Would you want some rice? or grits? Hopefully we’ll be getting a lamb neck or two this weekend or very soon!!!! If I ever get a smoker, I’m going to get a side of goat, or maybe I can find someone who has a pit big enough…. Always meat to make a pit at my folks place in the country, but I think they ren it to someone now.. There goes another great new years eve again…..

  24. lana says:

    i have a mixer and i’ve made brioche in it (not like this, not yet, anyway!) but the instructions say not to use the dough hook on any speed other than two or else risk damage. is there any truth to this? it’s a kitchenaid mixer, professional hd, 475w. i’d think it could handle dough-hooking at med-high, but then again, i’d cry if i broke it. thoughts?

  25. abo gato says:

    Amanda, thanks for this! I finally got around to making it yesterday and wow, is it a great bread recipe. We each had a piece for dinner and then a piece for dessert with some jalapeno jelly on it as the dessert sweet part….a wonderful combination.

    Thanks again….keep coming up with your recipes….every one I have made we have swooned over.

  26. Brian T says:

    How about kneading time for those of us w/o those fancy mixin’ machines?

    Bread looks great. Can’t wait to try it.