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#brioche — Public Fediverse posts

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  1. A set of buns and a little loaf of brioche bread for supper tonight.

    Just eleven buns - a politician's dozen?

    #bread #brioche #enrichedBread

  2. A set of buns and a little loaf of brioche bread for supper tonight.

    Just eleven buns - a politician's dozen?

    #bread #brioche #enrichedBread

  3. Weekend brunch reaches its pinnacle with thick slices of brioche soaking overnight in a rich custard bath, then transforming into golden perfection on the griddle.
    beestrot.com/recipe/french-toa
    #frenchtoast #brioche #recipe #breakfast #food #beestrot

  4. Weekend brunch reaches its pinnacle with thick slices of brioche soaking overnight in a rich custard bath, then transforming into golden perfection on the griddle.
    beestrot.com/recipe/french-toa
    #frenchtoast #brioche #recipe #breakfast #food #beestrot

  5. Weekend brunch reaches its pinnacle with thick slices of brioche soaking overnight in a rich custard bath, then transforming into golden perfection on the griddle. beestrot.com/recipe/frenc... #frenchtoast #brioche #recipe #breakfast #food #beestrot #cooksky

  6. Weekend brunch reaches its pinnacle with thick slices of brioche soaking overnight in a rich custard bath, then transforming into golden perfection on the griddle. beestrot.com/recipe/frenc... #frenchtoast #brioche #recipe #breakfast #food #beestrot #cooksky

  7. Weekend brunch reaches its pinnacle with thick slices of brioche soaking overnight in a rich custard bath, then transforming into golden perfection on the griddle. https://beestrot.com/recipe/french-toast/ #frenchtoast #brioche #recipe #breakfast #food #beestrot #cooksky

  8. Weekend brunch reaches its pinnacle with thick slices of brioche soaking overnight in a rich custard bath, then transforming into golden perfection on the griddle. https://beestrot.com/recipe/french-toast/ #frenchtoast #brioche #recipe #breakfast #food #beestrot #cooksky

  9. Weekend brunch reaches its pinnacle with thick slices of brioche soaking overnight in a rich custard bath, then transforming into golden perfection on the griddle. #frenchtoast #brioche #recipe #breakfast #food

    beestrot.com/recipe/french-toa

    Posted into The Beestrot Buzz 👨‍🍳 @the-beestrot-buzz-Econopass

  10. If it was good enough for Marie Antoinette, it‘s good enough for 1st of May

    #brioche #sourdough #LievitoMadre #Sauerteig

  11. Habemus panem.

    Helemaal klaar voor Pasen. Met zonder kerststol.

    #brioche

  12. Habemus panem.

    Helemaal klaar voor Pasen. Met zonder kerststol.

    #brioche

  13. Der gestern angesetzte Brioche-Teig geht jetzt noch 2 Stunden in der Backform. Und dann gehts ab in den Ofen... 😋

    #Brioche

  14. Morgen backe ich Brioche. Dafür habe ich heute schon mal einen Teig aus Mehl, wenig Zucker, lauwarme Milch mit ganz wenig Hefe verquirlt, reichlich Butter + Eiern gemacht.
    Durch die lange Zeit, die der Teig zum Gehen hat, braucht man wirklich nur ganz wenig Hefe (2 g auf 450 g Mehl).

    #Brioche

  15. Morgen backe ich Brioche. Dafür habe ich heute schon mal einen Teig aus Mehl, wenig Zucker, lauwarme Milch mit ganz wenig Hefe verquirlt, reichlich Butter + Eiern gemacht.
    Durch die lange Zeit, die der Teig zum Gehen hat, braucht man wirklich nur ganz wenig Hefe (2 g auf 450 g Mehl).

    #Brioche

  16. Ich benötige Hilfe in Sachen #Stricken
    Bin nicht versiert, habe wochenlang zweifarbiges #Brioche geübt, immer wieder von Anfang an, bis ich es in Runden und in Reihen konnte.
    Jetzt will ich einen Schal in Reihen stricken. 2 Anläufe von Null brachten das gleiche Ergebnis und ich weiß nicht, was ich falsch mache. Auf der Rückseite erscheinen die rechten Maschen, auf der Vorderseite ?? Das "Berg-Tal-Profil" stellt sich gar nicht ein.

    #BriocheStitch

  17. Ich benötige Hilfe in Sachen #Stricken
    Bin nicht versiert, habe wochenlang zweifarbiges #Brioche geübt, immer wieder von Anfang an, bis ich es in Runden und in Reihen konnte.
    Jetzt will ich einen Schal in Reihen stricken. 2 Anläufe von Null brachten das gleiche Ergebnis und ich weiß nicht, was ich falsch mache. Auf der Rückseite erscheinen die rechten Maschen, auf der Vorderseite ?? Das "Berg-Tal-Profil" stellt sich gar nicht ein.

    #BriocheStitch

  18. Soft, fluffy brioche donuts filled with vibrant Homemade Rosella Jam make a beautiful teatime treat. Lightly golden on the outside and irresistibly tender inside, these jam-filled donuts are perfect for festive days or special cravings!!

    youtube.com/shorts/Rn8tZxu_S7U

    kitchenstagram.com/index.php/r

    Posted into Kitchenstagram @kitchenstagram

    #kitchenstagram
    #Food #foodporn #viral #shorts #reels #video#easy #recipe #bake #donut #delicious #brioche #jamfilled #baking #rosella #fromscratch #homemade #bread

  19. Soft, fluffy brioche donuts filled with vibrant Homemade Rosella Jam make a beautiful teatime treat. Lightly golden on the outside and irresistibly tender inside, these jam-filled donuts are perfect for festive days or special cravings!!

    youtube.com/shorts/Rn8tZxu_S7U

    kitchenstagram.com/index.php/r

    Posted into Kitchenstagram @kitchenstagram

    #kitchenstagram
    #Food #foodporn #viral #shorts #reels #video#easy #recipe #bake #donut #delicious #brioche #jamfilled #baking #rosella #fromscratch #homemade #bread

  20. Challah for Hanukkah.

    Which I realised only today is kosher brioche.

    And the kitchen smells amazing! 🤣

    🧑‍🍳 🍞 🍽️ 🍜

    #food #cooking #baking #bread #challah #brioche

  21. Challah for Hanukkah.

    Which I realised only today is kosher brioche.

    And the kitchen smells amazing! 🤣

    🧑‍🍳 🍞 🍽️ 🍜

    #food #cooking #baking #bread #challah #brioche

  22. I Tested 6 Different Breads for Thanksgiving Stuffing – Here’s the One I’ll Use Forever – Serious Eats

    I Tested 6 Different Breads for Thanksgiving Stuffing—Here’s the One I’ll Use Forever

    The winner didn’t just soak up stock beautifully—it produced a stuffing that held its shape, stayed moist, and tasted just as good the next day.

    By Namrata Hegde, Published November 20, 2025

    Serious Eats / Morgan Hunt Glaze

    In This Article

    To find the best bread for stuffing, I prepared six versions of former Serious Eats editor Kenji’s classic sage and sausage stuffing, each with a different bread: brioche, French bread, white sandwich bread, sourdough, cornbread, and challah. Challah bakes into a rich, custardy stuffing, and holds its shape well for up to three days, making it the ideal loaf for make-ahead stuffing and delicious leftovers. 

    I’ve seen debates rage among friends and family over the best kind of bread for stuffing: Some swear by challah for its richness, others enjoy sourdough for its tang and structure. Brioche lovers find its butteriness unmatched, while cornbread enthusiasts claim it’s not Thanksgiving without it. Just because you love a certain loaf, however, it doesn’t mean it’s the best bread for stuffing. With so many flavors and textures in play, it’s important to consider which is best for absorbing stock and complementing the other ingredients—such as sausage and aromatics—in a stuffing.

    The Tests

    To find the best bread for stuffing, I prepared six versions of former Serious Eats editor Kenji’s classic sage and sausage stuffing, each with a different bread: brioche, French bread, white sandwich bread, sourdough, cornbread, and challah. Per the recipe instructions, I oven-dried each bread, then incorporated it into the stuffing, taking detailed notes on the flavor and texture of each stuffing on the day it was made and each of the two days after.

    Brioche

    Serious Eats / Debbie Wee

    Brioche is an enriched bread made with eggs and plenty of dairy, giving it a fluffy texture and buttery flavor. It has a good structure and is also incredibly tender, making it a popular choice for French toast and bread pudding. But how would it hold up in stuffing? 

    Oven-drying the brioche took less time than any of the other breads. The bread was also the most crumbly: It broke apart easily, instantly absorbed most of the liquid when tossed with the stuffing ingredients, and, after baking, the stuffing was rather mushy. The bread, however, was quite delicious and absorbed the flavor of the stock, sausage, and aromatics well. The flavors of the stuffing were more pronounced the next day, but its texture was still just as soft as it was when it was freshly made, offering little structure. On the second day, the bread began to dry out, but remained dense and pasty in the center.

    The Verdict: Brioche makes a delicious stuffing, but it becomes far too soft when combined with wet ingredients in a stuffing. If you plan on using brioche for your stuffing, be mindful of the amount of liquid you add—stop when the bread has absorbed most of it—and toss gently to combine with the other ingredients.

    Editor’s Note: Read the rest of the story, at the below link.

    Continue/Read Original Article Here: I Tested 6 Different Breads for Thanksgiving Stuffing—Here’s the One I’ll Use Forever

    #brioche #cornbread #differentBreads #goodNextDay #moist #seriousEats #shape #stock #stuffing #thanksgiving

  23. « Parce qu’il ne suffit pas de nous promettre de la #brioche si nous n’avons plus les moyens de notre #pain.

    Que le #pays ne peut plus tenir sans #justice #fiscale.

    Il est temps que la règle soit enfin la même pour tous. »

  24. Brioche-Ostern

    Tulpengewehe. Wassergestecke. Fliegende Wolken vor erwarteter Sonne. Aromenwolken aus offenen Fenstern.Rezeptegeraschel. Seufzen im Weltgemenge. Ofengehitzel. Weingefädel. Trödeleien. Couchtage und Zeitungsgeblätter. Haseleien. Schokoberge, die davonfließen. Menschen, die alleine in Wortwolken sitzen. Diskutierende. Erhitzte. Spaziergänge. Aufbrechende. Zurückkommende. Von irgendwoher leise der Sommer.

    herrgruenkocht.de/herr-gruens-

    #Ostern #Frühstück #backen #Brioche #HerrGruenkocht

  25. A #sourdough loaf of #brioche

    It's the first time I've tried this recipe and it's turned out perfectly. #SourdoughBread #baking

  26. I unfortunately couldn't bake the cinnamon rolls that day so I popped them in the freezer mid-rise. Took them out last night to thaw and finish rising, then baked in morning. Heaven, and perfect for a Sunday. #baking #brioche #sourdough #dessert #cinnamon