I love traveling the world, but sometimes I just want to enjoy new things at home. So I learn how to make them and share them with you!
Brioche Recipe From the 1940s
I’ve been baking my own bread for quite some time now, and this weekend I tried out a new recipe that blew me away!
This summer while perusing Goodwill, my husband found a charming little recipe book from 1948 called Breads and More Breads. It has dozens of recipes that were collected from women all over Ohio. Some of the recipes are considered traditionally “American” recipes, while others are sorted by country of origin. Those countries include Germany, India, Russia, and many others. Today’s recipe hails from the section from France.
What Is Brioche?
Brioche is a traditional type of bread that you can find in many forms. I won’t make any arguments for the authenticity of this recipe, but what I will tell you is that it was very easy to make and incredibly delicious. I was hoping to make a sweet, light bread that my husband could snack on at work or that we could enjoy as a treat at home. This recipe fit the bill. It was even better than I expected it to be.
- 1 tablespoon dry active yeast
- 1/4 cup lukewarm water
- 1 tablespoon + 1/2 cup white sugar
- 1 cup milk
- 3 tablespoons butter
- 1 teaspoon salt
- 2 eggs
- 4–5 cups all purpose flour
- 2 tablespoons water
- Mix the yeast, water, and 1 tablespoon of sugar in a bowl.
- Let it sit while you heat the milk. When the milk is warm enough to melt the butter, remove it from the heat and add the butter, the remaining sugar, and salt.
- Let the mixture cool and then combine with the yeast, which should look bubbly and fluffy.
- Beat just one of the eggs and add to the dough, then stir in the flour. If the dough is sticky continue adding flour a tablespoon at a time. The dough should not stick to your hands but should be soft and malleable.
- Knead the dough for 5–10 minutes.
- Cover and let rise for 30 minutes.
- Uncover the dough and knead for 5–10 more minutes, then separate and shape into buns. The buns will double in size, so make them smaller than you want them to be. I made about 10 from this recipe.
- Beat the remaining egg together with 2 tablespoons of water then brush the egg wash onto the buns. Let the buns rise uncovered for about an hour or until they are double in size.
- Bake at 400 degrees for 20 minutes.
Try It Out!
These brioche rolls are so tasty! They came out perfectly white and fluffy. We’ve been enjoying them with butter and jam or just plain to accompany a cup of tea or coffee. I almost didn't have any left before I took pictures for this article! You know if something is that good, you should probably try it, too.