'''Brioche''' (pronunciation, in French [bʁiɔʃ]; English Received Pronunciation chiefly [briɒʃ]; American English [bɹioʊʃ]) is a highly enriched French bread, whose high egg and butter content give it a rich and tender crumb. French ( français,) is a Romance language spoken around the world by 118 million people as a native language and by about 180 to 260 million people English is a West Germanic language originating in England and is the First language for most people in the United Kingdom, the United States Received Pronunciation ( RP) is a form of Pronunciation of the English language (specifically British English) which has long been perceived as Phonology North American English regional phonology In many ways compared to English English, North American English is conservative in its Phonology. French cuisine is a style of cooking derived from the nation of France. Bread is a Staple food prepared by Baking a Dough of Flour and Water. It has a dark, golden, and flaky crust from an egg wash applied before and after proofing. Proofing (also called proving) is a step in creating Yeast Breads and baked goods where the yeast is allowed to Leaven the dough
Brioche à tête is perhaps the most classically recognized form. Brioche à tête rolls are panned in fluted tins with a small spherical piece of dough placed on top. Brioche Nanterre is a loaf of brioche panned in a standard loaf pan. Instead of shaping one piece of dough and baking it, two rows of small pieces of dough are placed in the pan. Loaves are then proofed in the pan, fusing the pieces together. During the baking process the balls of dough rise further and form an attractive pattern.
Typical core ingredients for brioche dough are:
The word brioche first appeared in print in 1404, and this bread is believed to have sprung from a traditional Norman recipe. Normandy (Normandie Norman: Normaundie) is a geographical region corresponding to the former Duchy of Normandy. It is argued that brioche is probably of a Roman origin, since a very similar sort of sweet holiday bread is made in Romania ("sărălie"). The cooking method and tradition of using it during big holidays resembles the culture surrounding the brioche so much that it is difficult to doubt same origin of both foods.
It is often served as a pastry or as the basis of a dessert, with many local variations in added ingredients, fillings and toppings. It is also used with savory preparations, particularly with foie gras, and is used in some meat dishes.
Jean-Jacques Rousseau, in his 1783 autobiography Confessions, relates that "a great princess" is said to have advised, with regard to starving peasants, "S’ils n’ont plus de pain, qu’ils mangent de la brioche", commonly translated as "If they have no bread, let them eat cake". Year 1783 ( MDCCLXXXIII) was a Common year starting on Wednesday (link will display the full calendar of the Gregorian calendar (or Princess is the feminine form of Prince (from Latin Princeps, meaning principal citizen This saying is commonly mis-attributed to the ill-fated Queen Marie-Antoinette, wife of Louis XVI; it has been speculated that he was actually referring to Maria Theresa of Spain, the wife of Louis XIV, or various other aristocrats. Maria Antonia Josepha Johanna von Habsburg-Lothringen (November 2 1755 &ndash October 16 1793 known to history as Marie Antoinette ( pronounced /maʀi ɑ̃ntwanɛt/ Louis XVI ( 23 August 1754 – 21 January 1793) Louis-Auguste de France, ruled as King of France and Navarre Maria Theresa of Spain (Marie Thérèse ( September 10, 1638 &ndash July 30, 1683) was the Queen consort of France Early years Birth and ancestry Louis XIV was born in the Château de Saint-Germain-en-Laye on September 5 1638 and bore the Heir apparent However, this should not be taken as a slight against the working poor, as was probably misunderstood by Rousseau. The "great princess," who ever she was, was probably referring to the urban poor rather than peasants, since it was in cities that the price of bread was strictly regulated. If the poor had no bread available, then the law that maintained that fancy breads had to be sold at the regulated price, and not the luxury price, should have been enforced. Such laws prevented supplies of food from being diverted from serving the commonweal to the luxury trades. Bakers had to think about how much expensive butter, eggs, and sugar to invest in their production. If they ran short of plain bread (or so the theory went) they would be forced to sell their rich pastries at a loss.
The word comes from Old French, from broyer, brier, to knead, of Germanic origin (bhreg). .