{"id":39826,"date":"2020-09-10T05:20:15","date_gmt":"2020-09-10T05:20:15","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=39826"},"modified":"2023-05-05T06:32:43","modified_gmt":"2023-05-05T06:32:43","slug":"brioche","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/brioche\/","title":{"rendered":"Brioche"},"content":{"rendered":"

\"\"<\/a>Brioche, a cake made from yeast dough enriched with eggs, acquired its name in French in the fifteenth century, a name adopted by English in the early nineteenth century. The source of brioche is the Old Norman French word brier, meaning to pound, so named because brioche dough requires repeated kneading; brier is also the source of the culinary term bray, meaning to crush into fragments, a term first used in English cookbooks in the late fourteenth century.<\/p>\n

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A light, airy bread made with yeast and dough lacking in sweetness, frequently enjoyed during continental breakfasts.<\/p>\n

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Brioche is a luxurious sweet bread or yeast cake that is replete with eggs and butter, and sometimes incorporates currants and candied fruit. This pastry is typically round in shape, featuring fluted, sloping sides and a knotted top of dough. Brioches are available in both large and small sizes.<\/p>\n

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Brioche, a cake made from yeast dough enriched with eggs, acquired its name in French in the fifteenth century, a name adopted by English in the early nineteenth century. The source of brioche is the Old Norman French word brier, meaning to pound, so named because brioche dough requires repeated kneading; brier is also the […]<\/p>\n","protected":false},"author":2,"featured_media":39827,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-39826","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-b"],"yoast_head":"\nBrioche - Definition of Brioche<\/title>\n<meta name=\"description\" content=\"Brioche, a cake made from yeast dough enriched with eggs, acquired its name in French in the fifteenth century, a name adopted by English in the early nineteenth century. The source of brioche is the Old Norman French word brier, meaning to pound, so named because brioche dough requires repeated kneading; brier is also the source of the culinary term bray, meaning to crush into fragments, a term first used in English cookbooks in the late fourteenth century.A light, airy bread made with yeast and dough lacking in sweetness, frequently enjoyed during continental breakfasts.Brioche is a luxurious sweet bread or yeast cake that is replete with eggs and butter, and sometimes incorporates currants and candied fruit. This pastry is typically round in shape, featuring fluted, sloping sides and a knotted top of dough. 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