Hello, bread addicts! This is a recipe you seriously need to try!
If you're not sure whether you're craving bread or a sweet pastry, this delicious and easy recipe will satisfy both! Light-textured and so fluffy, this brioche will disappear quickly from the plate but will stay in memory forever!
If you haven't noticed already, I've been kind of obsessed with bread lately. If you have missed my keto, low-carb, gluten-free and super delicious bread recipes, here's a little reminder: (Just click on each image for the link)
So cute, right? Who said Keto would never look and taste so good?
Delicious low carb, Keto, Sugar-free, & Gluten-free bread made the easy way. Keep reading for tips and the free recipe!
What I love about bread is that I can enjoy different textures, flavors, sweetness. Fiber-packed bread. "White" sandwich bread. Sweet bread. Ready in less than 5 minutes bread. Buns. Biscuits... The possibilities are endless!
Today's bread is no exception!
What's so special about Brioche?
Brioche is a bread whose origins take us back to the early 1400s. Lots of butter and eggs are the most important ingredients for this recipe.
That perfect combination of butter and eggs gives this bread that buttery appearance and yellowy color.
In France, where this babe is native, Brioche is used for loaves, buns, burgers, sandwiches, French toasts, and more. Everything you can think of doing with bread... French people do it with a brioche. That's how adaptable and chameleonic this delicious bread is.
What's the trick?
Because there has to be a trick to successfully create a loaf that has some rise but that will taste memorable?
Pro-tip #1: The trick that will take your loaf to perfection, is to FOLD the mixture trying not to deflate all the whites! To do this, add 1/2 of the whites to the rest of the mixed ingredients and fold. Repeat until you have added all the whites. DO NOT OVERMIX or it will deflate! Just fold till everything is incorporated.
Pro-tip #2: Another trick I am going to give you: use an oven temperature tester! Some of these ovens are very tricky. If like me, you live in a rented house (and I have lived in several already...) you have probably discovered how these ovens suck! Take mine for example. The oven's inner temp never matches what the temperature knob says. So, an oven-temperature texter works awesome to fix this.
Pro-tip #3: Do not open the oven's door even when temptation is killing you inside. Just don't. Wait for the baking time to be finished, then do testing. Whether it is by inserting a toothpick to see if the insides are done or by checking bread's inner temp (Baked goods with almond flour should achieve an inner temp of 206 degrees).
Pro-tip #4: Turn off the oven but allow the bread to cool down inside the oven. Do not take it out of the oven before it has cooled down a little. If you do, it is very possible that your brioche loaf sinks right in the middle. It will taste delicious anyway, but if you're looking for a pretty loaf that's appealing to the looks just like to the tastebuds, leave it in the oven for a while!
Pro-tip #5: Slice it all when the Brioche loaf is at room temp. I know! Temptation is big, but resist a little!
Pro-tip #6: You can refrigerate your brioche for 2-3 days. Just place it in an airtight container, like a ziplock bag. You can also freeze it for up to a month. Cover each slice with plastic wrap, then place them inside a ziplock bag and cover it with aluminum foil! Wrapping them individually will help you thaw just the desired servings.
Pro-tip #7: Let me share with you some of my favorite ingredients! Just click on each image for pricing and details!
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Leave me your comments below! Is there a bread you want to Keto-fy?
Lots of love,
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