You’ve become my go-to-guy for great bread, John. Plus, your voice makes me look forward to my hopefully next May trip to Yorkshire from the US, Lord willing.
John, YUM!!! This is the best and easiest recipe that I have ever seen for Brioche! I may start this today and have come DELICIOUS Chocolate filled Rolls. Thank You for sharing Your talents with Us again. God bless You And Your Family. ✝️🙏🏽👍🏼👋🏼
I made this over the weekend, great recipe. This is probably the third time in my life that I’ve made any kind of bread and it turned out perfect! I think the precisely measured ingredients help a lot. I made French toast out of the leftovers. My son (who isn’t much of an eater unless it’s pizza) scarfed down a ton of it. My wife is annoyingly tough to impress and she told me that it was the best French toast she’s ever had. I give a lot of the credit to the awesome bread! Thanks again!
New member here, how lovely your channel is! John, I appreciate the time and consideration you put into your videos, I really can tell how you care for what you do. What a lovely and calm personally you have. I feel welcomed by such a genuinely kind soul each time I click on a new video. Well wishes!
Thanks for watching Kambry, much appreciated. Very kind, thank you, best wishes to you too my friend 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
Thank you! God bless you and yours too FZ. Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals ua-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html Here is the ingredients list and full written method on the channels website, Salmon en Croute profoodhomemade.com/salmon-en-croute/
I have watched right at 8 of your video's and I am 100% enjoying myself. I was born in the US, but my family hails from Donegal, and used to run a bakery. It brings back memories of visiting family. I myself have gone the other way and became a Sushi Chef, but I do play around with alot of Irish pub foods, breads, among other things. Thank you so much for the hard work you put in the videos you produce. FYI, the meat pie's are amazing!
Very kind Kim, thank you. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
Love me some John Kirkwood!! Excellent recipe tutorials and such a soothing voice. If you're planning to make this bread follow the recipe on John's website because the one posted in video has an error. The 1 tsp of salt is missing & much needed. Thank you John for bringing joy and ease to the mysterious world of bread baking.
Thanks Jessica, but the recipe is correct in the description under the video, I think most people will realise the error at the start of the video. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
I was lucky enough to find your channel a few weeks ago and I think I've already managed to watch most of the videos! I can honestly say they are some of the most informative and easy to follow videos out there, your tone and style are wonderful. The spiced loaf recipe is probably the nicest bread I've eaten in a long time! Could I use the same recipe and portion them into buns instead? Thank you for all your work in putting these videos together, they really are a joy to watch - hope you and your family are staying safe during these times.
Thanks for watching Gray, you're very kind. You need this recipe for your buns or as we call them, English tea cakes, it's basically the same recipe. Here is the ingredients list and full written method on the channels website, English Teacakes profoodhomemade.com/english-teacakes/
Tried this one. Fantastic result, though I took the liberty of adding 100g of whole milk. Makes the dough softer and stickier and didn’t look quite like your dough but I kneaded the dough for 15 minutes and it was very nice to handle. The family loved it. Thanks again John.
Hi John..I tried this recipe and it came out really well. The bread was soft and fluffy and tasted delicious. Thank you for posting these videos. Waiting for new bread recipes ...
Thanks again for watching C Kiran, good job my friend. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Made this 2 days ago (I did 2 plaited loaves with my dough) and my family loves this kind of bread. I never thought of actually trying to make a plaited loaf before seeing this video because they look so difficult to make, but mine turned out wonderfully. Thank you for this video! Will try the chocolate filled rolls next time!
As you say, it’s fashionable, particularly in the US, to use “brioche” buns for burgers. I made some the other day from an American channel. Brilliant, lovely buns, quicker to make, no complaints. But not really brioche, like half way between brioche and regular buns, ideal I would think for burgers or bacon. Your recipe is way richer, more eggs and at least twice the butter! I’ll try it some day, pity about the price of butter. I’m fancying using goose eggs!
Trying this recipe today. This is the first recipe in a long while that is raising my blood pressure and challenging my confidence. My mixer is overwhelmed by this butter. It just keeps pasting everything to the side and the hook stops even touching the "dough." My spatula head keeps falling off when I try to scrape it. I just had to share. I am not quitting on it. That wouldn't be any fun. But I hope I can report back that I conquered it. 🤣
@@JohnKirkwoodProFoodHomemade Thank you! It paid off. I am baking them now! Whew! haha. My son said this is classic brioche taste and texture and he LOVES it! Thanks again!
Thank you mr John , really love and enjoy watching and listening to your videos , you really make me aprichiate food and the art of making it, wish my grandfather was alive to teach me all these things , he was a candy and dessert maker and really passionate about it , unfortunately he passed away when i was just 10 so i could't learn and inferit his recipes , thanks to youtube and your channel i get back the fuzzy warm feeling i had back then when i watched him work . Thank you
Thanks for watching Tanya, much appreciated. Very kind, thank you 😃😉👍. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Fantastic! I'm pleased you gave them a try my friend and they turned out well. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channel's website, cream cheese profoodhomemade.com/cream-cheese/
Thanks for watching Bill, much appreciated. Very kind, thank you 😃😉👍. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Thanks again for watching Maureen. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
This is my favourite bread and I always thought making Brioche was difficult but you made that so uncomplicated John , your a wonderful baker thank you
Thanks for your wonderful video 👍👍👍 In Egypt we are going to celebrate Easter soon, next Monday , we usually make these brioche braids and decorating them with coloured eggs 😋 So, ur video has been a great help for me, thanks again 😍
Thanks again for watching Rasha. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
Thanks again for watching Bill. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Clear, methodical and really well presented as ever. Another winner, John. I'll be trying this as soon as I finish watching the video. Hope you're keeping well. 👍
Thanks again for watching D G Much appreciated. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
@@JohnKirkwoodProFoodHomemade Turned out great, John. The texture was definitely brioche although it wasn't as sweet as I expected a brioche to be. Easily sorted next time though. Also, had a bit of trouble with the dough at the start. I think my butter was far too soft, and also I should have added it more slowly. That being said, I'm really chuffed with the result...and more than a little surprised. Thanks again, John 👍
Thanks for watching GP, much appreciated. Very kind, thank you 😃😉👍. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/ Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
Thanks for watching SG, much appreciated. Very kind, thank you 😃😉👍. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/ Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
Excellent video John. The plaited loaf reminded me of Swedish Christmas/St Lucia brioches and the season is coming up. The key ingredient they add is saffron and they are amazing. They come in many shapes.
Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
Thanks for watching MsSephrena, much appreciated. Very kind, thank you 😃😉👍. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
Thanks again for watching Anh Hoang-Le . Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Hi John, Thank-you very much for sharing this recipe. I need to practice my bun shaping technique but otherwise, they turned out perfectly and the taste is superb! Thanks kindly!
Thanks again for your very kind support earlier Duncan it really is much appreciated😉👍 . Yeah it just takes a little practise and you'll soon master the shaping. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
@@JohnKirkwoodProFoodHomemade Thank-you for your encouragement John. I am pleased to offer support of your channel, you certainly deserve it. Everyone loved the brioche buns that we filled with pulled pork I smoked for 8-hours. Kindest regards.
Thanks again for watching Alexander. . Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Hi John. Your recipe is amazing!! I never thought I could get such an amazing bread but thanks to you I was able to bake such an tasty and good looking bread. My family loved it. Keep the good work!! Your recipes are the best and the most accurate 👍😋
Great job Kimberly, it's not the easiest of breads to master, but it sounds like you did a wonderful job. Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals ua-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html And here is the ingredients list and full written method on the channels website, Sherry Trifle profoodhomemade.com/sherry-trifle/
Thanks again for watching John. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Thanks again my friend. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
Thanks again for watching John, This brioche can be a bit tricky to handle but once you get it right it's fantastic bread, Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Thanks for watching Hole NI, much appreciated. Very kind, thank you 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
Having only 2 hands prevents me from giving this 3 thumbs up. Like your other recipes, I copied it exactly, and that was super duper brioche. Makes a great French Toast too.
Thanks again for watching Sean. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
I was at the market the other day and discovered they had brioche loaves and rolls. I eyed them carefully, then chose to buy the all butter croissants instead. Now, a few days later, I find this! Joy! I have my mother's brioche tins, large and small, so when the croissants are gone, guess what I'll be baking?
Just a small correction on the yellow banner at the very beginning, I don’t know if it has been mentioned before but you list the last ingredient as yeast and it should be salt as yeast has been added already. The other ingredient list you provide shows correctly. Really like your channel, thanks so much.
Obviously a typo go off the ingredients list in the description box below the video. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
Thanks for watching Paul, much appreciated. Very kind, thank you 😃😉👍. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Thanks again for watching Annette. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche
Thanks again for watching Anthony. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Thanks again for watching Chris. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Hope it goes well Matthew, try to work quickly with the dough, before it starts to warm up too much. Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals ua-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html And here is the ingredients list and full written method on the channels website, Sherry Trifle profoodhomemade.com/sherry-trifle/
@@JohnKirkwoodProFoodHomemade Thanks for the kind tips, John! I've just finished shaping the rolls and braided loaf! What a joy it was to work with this dough! I can't wait to shovel them into my face! :D
I made this once (a long time ago), mostly by hand. I ended up using a pair of unused (cleaned) surplus plastic drywall paddles to knead it, coming in from the sides, pull it up (stretch it), quarter twist, fold it over. It took what seemed like forever. A stand mixer (with the hook) is definitely worth it's price on a bread like this. Otherwise ... better plan on a full day for getting to the refrigerator stage.
Thanks for watching my friend. My latest video recipe link for. No knead rustic crusty loaf. ua-cam.com/video/jEmnZwQcPzU/v-deo.html. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/rustic-crusty-loaf/
Thanks again for watching Mark. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Omg I can't wait to get a kitchenaid mixer. Been waiting for 25 years already Lol. But anyway the brioche will be my first bread to do. Wonderful recipe.
Thanks for watching Johanna, much appreciated. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/ 😃😉👍. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Well, I never! Hearing most chefs talking about making brioche you'd think it's brain surgery and there it is: plain and simple and looking delicious...as always ; ) Thank you, John Kirkwood.
Thanks again for watching 1969Kismet. Yeah it's not rocket science bud, but it does take a little time. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Thanks for watching Sandra, much appreciated. I'll be offering these shower caps on the website very soon. Please like share and subscribe for more great video recipes.
Thanks again for watching Cass. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
I find myself really enjoying your channel so very much!! Lots of your recipes and dishes remind me so much of my Nan and Mum, I wish I had paid more attention when I was in the kitchen with them 🥲 but I am really loving your dishes and it really brings me back so sincere thanks for that!! Thank you muchly for taking the time to share with us, it’s not as easy as it appears I imagine so thank you very much for that!! Enjoy what is left of the weekend John …….all the best to you and yours 🏴
All the best to you and yours as well Lulu. And thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Lasagne Beef profoodhomemade.com/lasagne/
Thanks again for watching Nhung Crosbie. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Good monrning Aura, good luck with the briochem work quickly if you can, it gets a bit sticky when it warms up a bit, in fact cut the sizes you need first and put the ones your not working on back in the fridge until you need to shape them.
Thanks again for watching Aura. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
WOW Awesome. Have to say I didn't know about you until about 20 minutes ago (12:30 14/11/20). A person on a Facebook site put me on to you and I have to say your recipes and food look fantastic. Will definitely be watching you going forward. Thank-you...
Welcome aboard Nigel, and thanks for watching my friend, the channel also has its own website for the written recipes too. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
Hi John, Many thanks for the video, but one question. By adding salt at the beginning of bread making, is it not slowing down or stopping the yeast from working entirely? The yeast will try to work, and salt will try to inhibit its growth. thank you!
I'm not sure, try it out and let me know. My latest video recipe. How to make delicious individual Sausage Egg & Tomato Pies. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/sausage-egg-tomato-pies/
Thanks again for watching Dominique. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Thanks again for watching Xantimus, it's already on the list, but don't know when I get to it.. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Hi John can't wait to try this recipe but can I ask, why do the cold eggs at the start of the recipe not kill the yeast? in all other bread recipes the yeast needs to be kept within a range of temperatures or it will not work. trying to understand the science! made your sandwich and also wholemeal loaves yesterday - big hit!! thanks
Hi John, could you do a video on pizza dough as I have tried a couple of recipes with different outcomes. I like my dough to have nice puffy edges and a crispy base. Cheers!
Thanks for watching Toby, much appreciated. Already have Toby. and the topping too, see the 2 part video links at the bottom.. Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉 Part 1 Pizza dough ua-cam.com/video/dthEs8bg83U/v-deo.html part 2 Sauce and meatballs ua-cam.com/video/n9eDraHLdvU/v-deo.html and Sauce
Hi John. The brioche plait n buns look fantastic. Thanks for sharing this recipe. Btw what speed do you use on your mixer. Do we use a slow speed or a higher speed. Thanks again. Keep well n safe. Gb.
I start with 1 on the kitchenaid and then move to 2. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
@@JohnKirkwoodProFoodHomemade thanks John. I normally use 1 n 2 too but I've seen people using 4 to 6. I thought it's not recommended as it might strain the motor. Thanks again. Gb
@@JohnKirkwoodProFoodHomemade kitchen aid is supposed to be the bread dough workhorse n most pastry chefs use it. It's bit noisy though but my breads turn out well without much elbow grease. 😊
hi John, if I wanted to make one loaf of bread from your recipe, how long would I need to cook it for? thanks so much, I luv your channel. Everything works out so well :)
Should be around 30 minutes Lid, same temp. Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals ua-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html Here is the ingredients list and full written method on the channels website, Salmon en Croute profoodhomemade.com/salmon-en-croute/
Hi john, brillant vd again. Where do you buy the pearl sugar the ones you put on top of your twisted brioche? It's so great to watch these great vd you make here in the uk, instead of the USA.
I bought them on Amazon Mayriam. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
Thanks for watching Naluwooza Sylvia, much appreciated. Very kind, thank you 😃😉👍. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/ Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
Hello again, John. I'm making your brioche recipe again. This time I'm doing chocolate filled buns rather than the loaf (which turned out great). I was wondering why you've specified cold butter rather than the really soft butter that so many other recipes call for. It seems to be saying the opposite, but I'm sure you have a reason for using cold butter. I'll wait for your reply before I start my brioche dough 😁 Thank you
@@JohnKirkwoodProFoodHomemade Hey, thanks for the quick reply, John. Just made the brioche dough using cold butter as advised. Looking good so far. Cheers.
This recipe looks very doable and I'm hoping to get to it soon. I have a diabetic friend who has asked, however, if I can either not include the sugar or use a sugar substitute in its place. I generally never use sugar substitutes in either baking or cooking, so I would also have to buy something to replace it with. Any ideas on whether either would still work with this recipe. Thanks, and thanks again for your wonderful videos.
Do you scrap it in between the 5 to 10 min mixing time period? And once its wound up on the hook do you leave it as in running or try to remove it in between. I have a lovely kenwood but I'm not sure of the exact steps to follow for it to knead the dough properly. Your video is very clear so I just wanted confirmation of my assumptions. Thank you!
Thanks for watching F1. Yes of course you can scrape the bowl if it's sticks to side, you always do this no matter what you have inthe mixer, bread dough is no different. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
Thanks again for watching Marleen, nice work. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Thanks you for the recipe John, first tome i saw your channel i just loved it 😍. I've tried to make brioche, but why the butter was melted away and did not come together with the dough? Fyi i libe in Bali Indonesia which is the room temp is about 29 Celcius. I used cold butter feom the fridge. But altough the dough was not perfect, the taste of the bread was so delicious 👍
Thanks again for watching and the info Paradiso Perduto. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
This is looking great, and i can't wait for trying. I have always wondered what stand mixer you have? i don't want to spend much on a mixer, but what do i need? Right now i use a bread making machine as mixer.
Thanks again for watching Hakan, yeah you should treat yourself to a good stand mixer my friend, I've had this one for over 10 years and most of that time was in my commercial kitchen, so it's well worth paying the extra for quality if you like you cooking. Thanks again for your financial support my friend, it really helps. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
thanks for this recipe john just made it and had burgers and it was stunning, not quite as neat as yours but got the thumbs up from us lol. thanks again
Glad you enjoyed it Owen. Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals ua-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html And here is the ingredients list and full written method on the channels website, Sherry Trifle profoodhomemade.com/sherry-trifle/
Hi Chef John!! Thank you for this recipe. You made the recipe so easy to follow and I'm new to baking. I'm in the middle of making this bread but I forgot to put in the salt. >.< Will I have to start over or can I get by without it? Thank you for being awesome.
Thanks for watching, much appreciated. You can try and fold it into the dough, salt is only there for the taste and it adds some colour, but it will be a bit bland without it. Please like share and subscribe for more great video recipes.
Hi John, can I ask why you don’t add milk as in other recipes I have seen. Also in your list of ingredients early on there are 2 entries for yeast, 1 near the top and the other near the bottom. Is that a typo or are they added together?
I don't add milk!! that's it Val. Ingredients list 500g / 17½oz Strong white bread flour 5 Medium eggs(cold) weight without shells 250g / 9oz 250g / 9oz Cold butter 7g / 2tsp instant or active dried yeast; if using fresh yeast; 20g 30g / 1oz Granulated sugar 8g / 1tsp Salt
Thanks again John. Please can I ask what you use to clean than surface you are rolling on because it looks like granite and I would find it useful when I buy a slab for baking.
Thanks again for watching Nikk. It's jus a plain old wooden kitchen worktop, I use sanitizer to clean the simply polish with a dry clean cloth, nothing special.Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Trying them out tonight. I like to use honey instead of sugar when I’m using it in yeast breads. Have you tried this? And do you think it would cause issues? I guess we’ll find out tomorrow. My understanding is that it provides something for the yeast to eat, but I am very much an amateur so I’d love any thoughts. Also do you ship your items from the shop to U.S. addresses?
Any source of sugar feeds the yeast, but it mainly feeds on the sugars produced by the flour. Yes we ship to the usa my friend here's a link, profoodhomemade.com/shop/
hey john, I always been thinking french brioche must be made by putting the dough in those big moulds and they must have a smaller lump of dough on top ....well your vid changed my perception.thanks
Hi John.. whenever I bake any type of bread it’s really soft and nice on the day I bake it but the next day it becomes hard.. I have no idea why. Is there any particular thing I should do to keep it soft? Atleast for the next two days? The weather here is hot and humid here so don’t know if that has anything to do with it. I would really appreciate your help..Thanks ...
Thanks again for watching C Kiran, much appreciated, It's not just you my friend it's an age old problem keeping bread fresh, it will never be the same as the first day, that's just a fact, you can keep it in plastic food bags, that'll keep it moist for a couple of days, or the best way is to freeze what you dont think you'll use up quickly. That's what I do.
You’ve become my go-to-guy for great bread, John. Plus, your voice makes me look forward to my hopefully next May trip to Yorkshire from the US, Lord willing.
Wow, thank you David. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
John, YUM!!! This is the best and easiest recipe that I have ever seen for Brioche! I may start this today and have come DELICIOUS Chocolate filled Rolls. Thank You for sharing Your talents with Us again.
God bless You And Your Family. ✝️🙏🏽👍🏼👋🏼
I made this over the weekend, great recipe. This is probably the third time in my life that I’ve made any kind of bread and it turned out perfect! I think the precisely measured ingredients help a lot. I made French toast out of the leftovers. My son (who isn’t much of an eater unless it’s pizza) scarfed down a ton of it. My wife is annoyingly tough to impress and she told me that it was the best French toast she’s ever had. I give a lot of the credit to the awesome bread! Thanks again!
Nice one Josh, pleased you and your family enjoyed the recipe.
New member here, how lovely your channel is! John, I appreciate the time and consideration you put into your videos, I really can tell how you care for what you do. What a lovely and calm personally you have. I feel welcomed by such a genuinely kind soul each time I click on a new video. Well wishes!
Thanks for watching Kambry, much appreciated. Very kind, thank you, best wishes to you too my friend 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
Thanks!
Thank you again Will for your incredibly kind "$ SUPER THANKS" it is very much appreciated.
Just Fabulous! I prepared the dough yesterday, and baked them off this morning. Simply incredible. Thanks John!
Great job Steve, not the easiest of bread to make.
Made these last week . Delicious. Thankyou John .
Glad you like them! Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
I love all your recipes❗
Fantastic and easy❗
May God bless you. 🙏
Thank you! God bless you and yours too FZ.
Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals ua-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
Here is the ingredients list and full written method on the channels website, Salmon en Croute profoodhomemade.com/salmon-en-croute/
I have watched right at 8 of your video's and I am 100% enjoying myself. I was born in the US, but my family hails from Donegal, and used to run a bakery. It brings back memories of visiting family. I myself have gone the other way and became a Sushi Chef, but I do play around with alot of Irish pub foods, breads, among other things. Thank you so much for the hard work you put in the videos you produce. FYI, the meat pie's are amazing!
Thanks for watching and your kind words Klyn my friend.
I can't stop watching your videos, it look so delicious, and your recipes works. And my oven is a very small one. Thanks
Thanks again for watching Juana, much appreciated.
You are my absolute favorite baker .
Very kind Kim, thank you. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
Love me some John Kirkwood!! Excellent recipe tutorials and such a soothing voice. If you're planning to make this bread follow the recipe on John's website because the one posted in video has an error. The 1 tsp of salt is missing & much needed. Thank you John for bringing joy and ease to the mysterious world of bread baking.
Thanks Jessica, but the recipe is correct in the description under the video, I think most people will realise the error at the start of the video. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
I was lucky enough to find your channel a few weeks ago and I think I've already managed to watch most of the videos! I can honestly say they are some of the most informative and easy to follow videos out there, your tone and style are wonderful. The spiced loaf recipe is probably the nicest bread I've eaten in a long time! Could I use the same recipe and portion them into buns instead? Thank you for all your work in putting these videos together, they really are a joy to watch - hope you and your family are staying safe during these times.
Thanks for watching Gray, you're very kind. You need this recipe for your buns or as we call them, English tea cakes, it's basically the same recipe. Here is the ingredients list and full written method on the channels website, English Teacakes profoodhomemade.com/english-teacakes/
Tried this one. Fantastic result, though I took the liberty of adding 100g of whole milk. Makes the dough softer and stickier and didn’t look quite like your dough but I kneaded the dough for 15 minutes and it was very nice to handle.
The family loved it.
Thanks again John.
Nice job WS, Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
Hi John..I tried this recipe and it came out really well. The bread was soft and fluffy and tasted delicious. Thank you for posting these videos. Waiting for new bread recipes ...
Thanks again for watching C Kiran, good job my friend. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Made this 2 days ago (I did 2 plaited loaves with my dough) and my family loves this kind of bread. I never thought of actually trying to make a plaited loaf before seeing this video because they look so difficult to make, but mine turned out wonderfully. Thank you for this video! Will try the chocolate filled rolls next time!
Nice one BBT, great bread isn't it?
As you say, it’s fashionable, particularly in the US, to use “brioche” buns for burgers. I made some the other day from an American channel. Brilliant, lovely buns, quicker to make, no complaints. But not really brioche, like half way between brioche and regular buns, ideal I would think for burgers or bacon. Your recipe is way richer, more eggs and at least twice the butter! I’ll try it some day, pity about the price of butter. I’m fancying using goose eggs!
Trying this recipe today. This is the first recipe in a long while that is raising my blood pressure and challenging my confidence. My mixer is overwhelmed by this butter. It just keeps pasting everything to the side and the hook stops even touching the "dough." My spatula head keeps falling off when I try to scrape it. I just had to share. I am not quitting on it. That wouldn't be any fun. But I hope I can report back that I conquered it. 🤣
Fantastic Vicky, I'm pleased you stuck with it, I'm sure they turned out fantastic. 👍😁
@@JohnKirkwoodProFoodHomemade Thank you! It paid off. I am baking them now! Whew! haha. My son said this is classic brioche taste and texture and he LOVES it! Thanks again!
I need 30 hours a day to keep up with all the new recipes Thank you again Mr K
Yes Aura I'll have to ease up a bit and allow everyone to catch up 😉😃👍
Thank you mr John , really love and enjoy watching and listening to your videos , you really make me aprichiate food and the art of making it, wish my grandfather was alive to teach me all these things , he was a candy and dessert maker and really passionate about it , unfortunately he passed away when i was just 10 so i could't learn and inferit his recipes , thanks to youtube and your channel i get back the fuzzy warm feeling i had back then when i watched him work . Thank you
Thanks again for watching col, I'm pleased my videos have brought back some pleasant memories for you my friend.
🙂👍Thank you for sharing. Honest cooks are a joy to those lucky enough to be present.
Thanks for watching Tanya, much appreciated. Very kind, thank you 😃😉👍.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
It is the first time my bread came out correctly using your recipe😊
Fantastic! I'm pleased you gave them a try my friend and they turned out well. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channel's website, cream cheese profoodhomemade.com/cream-cheese/
Thank you again John for a beautiful and delicious recipe. Your videos are very well presented and your voice is so soothing.
Thanks for watching Bill, much appreciated. Very kind, thank you 😃😉👍.
Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Thank you, John for this video and wonderful instructions. I made the dough yesterday and baked buns today. They came out fabulous.
Nice job Patricia. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
Oh John, I would love a slice of your bread with thick butter and a nice cup of tea! I really enjoy every recipe you show!
Thanks again for watching Maureen. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
This is my favourite bread and I always thought making Brioche was difficult but you made that so uncomplicated John , your a wonderful baker thank you
You are very welcome. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
Thanks for your wonderful video 👍👍👍
In Egypt we are going to celebrate Easter soon,
next Monday ,
we usually make these brioche braids and decorating them with coloured eggs 😋
So, ur video has been a great help for me, thanks again 😍
Thanks again for watching Rasha. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
I've never made a brioche loaf, but I'm thinking that will change very soon. Another great recipe and instructions John!
Thanks again for watching Bill. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Clear, methodical and really well presented as ever. Another winner, John. I'll be trying this as soon as I finish watching the video. Hope you're keeping well. 👍
Thanks again for watching D G Much appreciated. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
@@JohnKirkwoodProFoodHomemade Turned out great, John. The texture was definitely brioche although it wasn't as sweet as I expected a brioche to be. Easily sorted next time though. Also, had a bit of trouble with the dough at the start. I think my butter was far too soft, and also I should have added it more slowly. That being said, I'm really chuffed with the result...and more than a little surprised. Thanks again, John 👍
so far ive tried all your bread recipe and it was delicious! And im also an amateur baker here in the philippines. Much love and support to you!
Thanks for watching GP, much appreciated. Very kind, thank you 😃😉👍.
Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
Oh..love the accent!! Authentic british! Cool!
Thanks for watching SG, much appreciated. Very kind, thank you 😃😉👍.
Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
Excellent video John. The plaited loaf reminded me of Swedish Christmas/St Lucia brioches and the season is coming up.
The key ingredient they add is saffron and they are amazing. They come in many shapes.
Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
Looks Wonderful - I'll be trying these for sure - Thank you for sharing...
Thanks for watching MsSephrena, much appreciated. Very kind, thank you 😃😉👍.
Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
I'm keeping ALL your bread recipes and will try them all. Love your vids!
Thanks again for watching Judy, another sourdough recipe coming soon to add to your list😉
Going to try and make this tomorrow now that I finally got a stand mixer! So excited!!!
Good luck Jacqueline.
Thanks John. I will try it next week after ready all the ingredients.
Thanks again for watching Anh Hoang-Le . Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Hi John, Thank-you very much for sharing this recipe. I need to practice my bun shaping technique but otherwise, they turned out perfectly and the taste is superb! Thanks kindly!
Thanks again for your very kind support earlier Duncan it really is much appreciated😉👍 . Yeah it just takes a little practise and you'll soon master the shaping. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
@@JohnKirkwoodProFoodHomemade Thank-you for your encouragement John. I am pleased to offer support of your channel, you certainly deserve it. Everyone loved the brioche buns that we filled with pulled pork I smoked for 8-hours. Kindest regards.
👍😉😃 Sounds awesome with that pulled pork.
We can't find brioche bread around these parts, so we'll try this right away! Thanks for making me want to cook again!
Thanks again for watching Alexander. . Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Hi John. Your recipe is amazing!! I never thought I could get such an amazing bread but thanks to you I was able to bake such an tasty and good looking bread. My family loved it. Keep the good work!! Your recipes are the best and the most accurate 👍😋
Great job Kimberly, it's not the easiest of breads to master, but it sounds like you did a wonderful job.
Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals ua-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
And here is the ingredients list and full written method on the channels website, Sherry Trifle profoodhomemade.com/sherry-trifle/
Thank you for all your work
Thanks again for watching John. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Love your videos and thank you for sharing, i will try this recipe. It’s look really delicious.
Thanks again my friend. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
Thanks for the video. Still making your sandwich bread, a loaf or two almost every week for the last 6 months.
Thanks again for watching John, This brioche can be a bit tricky to handle but once you get it right it's fantastic bread, Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Big beautiful breads!
Thank you 😋
Yummy 😋always creative god give you health and wellness 😘thanks for the best chef in the world 😘❤️❤️👍👍
Thanks for watching Hole NI, much appreciated. Very kind, thank you 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
Having only 2 hands prevents me from giving this 3 thumbs up. Like your other recipes, I copied it exactly, and that was super duper brioche. Makes a great French Toast too.
Thanks again for watching Dan, pleased you enjoyed the recipe.
Superb John.I remember this type growing up.
I suppose you could fill them with other fillings as well.
Thanks again for watching Sean. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
Excelent! I love the way you explain everything. Best wishes on the New Year 2021, regards from a Dominican in Miami, Florida!
Thanks so much! Thanks for watching and happy new year my friend.
I was at the market the other day and discovered they had brioche loaves and rolls. I eyed them carefully, then chose to buy the all butter croissants instead. Now, a few days later, I find this! Joy! I have my mother's brioche tins, large and small, so when the croissants are gone, guess what I'll be baking?
Thanks for watching my friend.
Just a small correction on the yellow banner at the very beginning, I don’t know if it has been mentioned before but you list the last ingredient as yeast and it should be salt as yeast has been added already. The other ingredient list you provide shows correctly.
Really like your channel, thanks so much.
Obviously a typo go off the ingredients list in the description box below the video. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
new watcher. loving the videos so far. top stuff 👌
Thanks for watching Paul, much appreciated. Very kind, thank you 😃😉👍. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
THANK YOU JOHN!
Thanks again for watching Annette. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche
Looks delicious
Thanks for watching Brian, Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche
Oh I’m going to make this one this week
Thanks again for watching ML, Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Hi John. You are a wizard.
Thanks again for watching Anthony. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Those really do look delicious. Thanks for sharing John and keep it going. Love the channel.
Thanks again for watching Chris. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
I am not a physic but I can see those chocolate brioche buns in my very near future....great video as usual John :)
Thanks again for watching Ian. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
I've got a batch if this dough in my fridge for tomorrow morning! Looking forward to some nice brioche buns and a braided loaf :)
Hope it goes well Matthew, try to work quickly with the dough, before it starts to warm up too much.
Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals ua-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
And here is the ingredients list and full written method on the channels website, Sherry Trifle profoodhomemade.com/sherry-trifle/
@@JohnKirkwoodProFoodHomemade Thanks for the kind tips, John! I've just finished shaping the rolls and braided loaf! What a joy it was to work with this dough! I can't wait to shovel them into my face! :D
I made this once (a long time ago), mostly by hand. I ended up using a pair of unused (cleaned) surplus plastic drywall paddles to knead it, coming in from the sides, pull it up (stretch it), quarter twist, fold it over. It took what seemed like forever. A stand mixer (with the hook) is definitely worth it's price on a bread like this. Otherwise ... better plan on a full day for getting to the refrigerator stage.
Thanks for watching my friend. My latest video recipe link for. No knead rustic crusty loaf. ua-cam.com/video/jEmnZwQcPzU/v-deo.html. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/rustic-crusty-loaf/
Can't wait to try this one! Thanks John!
Thanks again for watching Mark. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Omg I can't wait to get a kitchenaid mixer. Been waiting for 25 years already Lol. But anyway the brioche will be my first bread to do. Wonderful recipe.
Thanks for watching Johanna, much appreciated. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/ 😃😉👍.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Well, I never! Hearing most chefs talking about making brioche you'd think it's brain surgery and there it is: plain and simple and looking delicious...as always ; ) Thank you, John Kirkwood.
Thanks again for watching 1969Kismet. Yeah it's not rocket science bud, but it does take a little time. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Brilliant idea with the shower cap fits the bowl perfectly. 👍. Lovely result, a must try. Hate the massed produced bread it's horrible.
Thanks for watching Sandra, much appreciated. I'll be offering these shower caps on the website very soon. Please like share and subscribe for more great video recipes.
Oh my giddy aunt, they look so yummy...…… specially the chocolate ones. Thanks for sharing John.x
Thanks again for watching Cass. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
I find myself really enjoying your channel so very much!! Lots of your recipes and dishes remind me so much of my Nan and Mum, I wish I had paid more attention when I was in the kitchen with them 🥲 but I am really loving your dishes and it really brings me back so sincere thanks for that!! Thank you muchly for taking the time to share with us, it’s not as easy as it appears I imagine so thank you very much for that!!
Enjoy what is left of the weekend John …….all the best to you and yours 🏴
All the best to you and yours as well Lulu. And thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Lasagne Beef profoodhomemade.com/lasagne/
They looks so yummy!
Thanks again for watching Nhung Crosbie. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Good morning Mr Kirkwood my brioche are at the moment raising , can not wait to put them in the oven 😋😋😋😋😋
Good monrning Aura, good luck with the briochem work quickly if you can, it gets a bit sticky when it warms up a bit, in fact cut the sizes you need first and put the ones your not working on back in the fridge until you need to shape them.
I have put them in my oven with the lights on for them to raise, finger cross
I have not done the pita bread yet but I have the feeling the brioche recipe will win 😋
Thanks again for watching Aura. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
WOW Awesome. Have to say I didn't know about you until about 20 minutes ago (12:30 14/11/20). A person on a Facebook site put me on to you and I have to say your recipes and food look fantastic. Will definitely be watching you going forward. Thank-you...
Welcome aboard Nigel, and thanks for watching my friend, the channel also has its own website for the written recipes too. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
Hi John, Many thanks for the video, but one question. By adding salt at the beginning of bread making, is it not slowing down or stopping the yeast from working entirely? The yeast will try to work, and salt will try to inhibit its growth. thank you!
I've not had any problems with that my friend. Here is my latest video recipe. Air Fryer Crusty Loaf profoodhomemade.com/air-fryer-crusty-loaf/
They look so yummy! Can I add milk to the recipe?
I'm not sure, try it out and let me know. My latest video recipe. How to make delicious individual Sausage Egg & Tomato Pies. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/sausage-egg-tomato-pies/
Miam 😋 fantastic French brioche John, I smelt them so far..... 👍😉
Thanks again for watching Dominique. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
That's another one on my list :) Well done! Could you maybe do one on how to do tradicional croissants?
Thanks again for watching Xantimus, it's already on the list, but don't know when I get to it.. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Hi John can't wait to try this recipe but can I ask, why do the cold eggs at the start of the recipe not kill the yeast? in all other bread recipes the yeast needs to be kept within a range of temperatures or it will not work. trying to understand the science! made your sandwich and also wholemeal loaves yesterday - big hit!! thanks
Only high temperatures can kill yeast. Thanks for watching. much appreciated.
John have you heard of Japanese milk bread? Starts with a cooked flour
Brenda Rigdon's Brens Den. Yes. definitely need to try that one
This type of bread uses tang zhong method if I am not wrong.
Hi John, could you do a video on pizza dough as I have tried a couple of recipes with different outcomes. I like my dough to have nice puffy edges and a crispy base. Cheers!
Thanks for watching Toby, much appreciated. Already have Toby. and the topping too, see the 2 part video links at the bottom..
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
Part 1 Pizza dough ua-cam.com/video/dthEs8bg83U/v-deo.html
part 2 Sauce and meatballs ua-cam.com/video/n9eDraHLdvU/v-deo.html and Sauce
Hi John. The brioche plait n buns look fantastic. Thanks for sharing this recipe. Btw what speed do you use on your mixer. Do we use a slow speed or a higher speed. Thanks again. Keep well n safe. Gb.
I start with 1 on the kitchenaid and then move to 2. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
@@JohnKirkwoodProFoodHomemade thanks John. I normally use 1 n 2 too but I've seen people using 4 to 6. I thought it's not recommended as it might strain the motor. Thanks again. Gb
Correct Juliet, not so much the motor but the nylon teeth on the cogs ( on some stand mixers)would be under tremendous strain.
@@JohnKirkwoodProFoodHomemade kitchen aid is supposed to be the bread dough workhorse n most pastry chefs use it. It's bit noisy though but my breads turn out well without much elbow grease. 😊
hi John, if I wanted to make one loaf of bread from your recipe, how long would I need to cook it for? thanks so much, I luv your channel. Everything works out so well :)
Should be around 30 minutes Lid, same temp.
Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals ua-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
Here is the ingredients list and full written method on the channels website, Salmon en Croute profoodhomemade.com/salmon-en-croute/
Hi john, brillant vd again.
Where do you buy the pearl sugar the ones you put on top of your twisted brioche?
It's so great to watch these great vd you make here in the uk, instead of the USA.
I bought them on Amazon Mayriam. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
@@JohnKirkwoodProFoodHomemade Thank you
Thank you, they look very yammy
Thanks for watching Naluwooza Sylvia, much appreciated. Very kind, thank you 😃😉👍.
Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
Hello again, John. I'm making your brioche recipe again. This time I'm doing chocolate filled buns rather than the loaf (which turned out great). I was wondering why you've specified cold butter rather than the really soft butter that so many other recipes call for. It seems to be saying the opposite, but I'm sure you have a reason for using cold butter. I'll wait for your reply before I start my brioche dough 😁 Thank you
If you user warm butter the dough will be far too sticky, this recipe is correct.
@@JohnKirkwoodProFoodHomemade Hey, thanks for the quick reply, John. Just made the brioche dough using cold butter as advised. Looking good so far. Cheers.
👍
This recipe looks very doable and I'm hoping to get to it soon. I have a diabetic friend who has asked, however, if I can either not include the sugar or use a sugar substitute in its place. I generally never use sugar substitutes in either baking or cooking, so I would also have to buy something to replace it with. Any ideas on whether either would still work with this recipe. Thanks, and thanks again for your wonderful videos.
I honestly haven't tried this recipe with a sugar substitute, but let me know how it turns out if you do.
Do you scrap it in between the 5 to 10 min mixing time period? And once its wound up on the hook do you leave it as in running or try to remove it in between. I have a lovely kenwood but I'm not sure of the exact steps to follow for it to knead the dough properly. Your video is very clear so I just wanted confirmation of my assumptions. Thank you!
Thanks for watching F1. Yes of course you can scrape the bowl if it's sticks to side, you always do this no matter what you have inthe mixer, bread dough is no different. Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
Hi John. Quick question, on your ingredients list you have yeast listed twice. I’m assuming the last one is 8g salt? Thanks. Katie :)
Yes a typo my friend. Thanks for watching my friend. Here is my latest video recipe. Air Fryer Chips/Fries. profoodhomemade.com/air-fryer-chips-fries/
Thank you John. I was 99% sure but thought I’d check first. I’ll be making the dough this afternoon :)
Hi 👋 my dear friend I made an apricot crumble slice jam cake 🍰 sooo yummy 😋
Thanks again for watching Marleen, nice work. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Thanks you for the recipe John, first tome i saw your channel i just loved it 😍. I've tried to make brioche, but why the butter was melted away and did not come together with the dough? Fyi i libe in Bali Indonesia which is the room temp is about 29 Celcius. I used cold butter feom the fridge. But altough the dough was not perfect, the taste of the bread was so delicious 👍
Thanks for watching G, much appreciated.
Another great video. Thank you again.
By the way, what you call a loaf, I would call a challah 😊
Thanks again for watching and the info Paradiso Perduto. Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
This is looking great, and i can't wait for trying. I have always wondered what stand mixer you have? i don't want to spend much on a mixer, but what do i need? Right now i use a bread making machine as mixer.
Thanks again for watching Hakan, yeah you should treat yourself to a good stand mixer my friend, I've had this one for over 10 years and most of that time was in my commercial kitchen, so it's well worth paying the extra for quality if you like you cooking.
Thanks again for your financial support my friend, it really helps.
Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
I have a Kenwood KM300 stand mixer which I use for making bread picked up on eBay for £30. Works absolutely fine.
thanks for this recipe john just made it and had burgers and it was stunning, not quite as neat as yours but got the thumbs up from us lol. thanks again
Glad you enjoyed it Owen.
Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals ua-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
And here is the ingredients list and full written method on the channels website, Sherry Trifle profoodhomemade.com/sherry-trifle/
Hi Chef John!! Thank you for this recipe. You made the recipe so easy to follow and I'm new to baking. I'm in the middle of making this bread but I forgot to put in the salt. >.< Will I have to start over or can I get by without it? Thank you for being awesome.
Thanks for watching, much appreciated. You can try and fold it into the dough, salt is only there for the taste and it adds some colour, but it will be a bit bland without it. Please like share and subscribe for more great video recipes.
John I love your videos - got making a lot of rolls etc. This recipe has 7g and 8g yeast - I'm confused??
Just seen the written recipe - its 8g salt but you wrote yeasyt on the screen pic :)
Thanks TGavin.
Hi John, can I ask why you don’t add milk as in other recipes I have seen. Also in your list of ingredients early on there are 2 entries for yeast, 1 near the top and the other near the bottom. Is that a typo or are they added together?
I don't add milk!! that's it Val.
Ingredients list
500g / 17½oz Strong white bread flour
5 Medium eggs(cold) weight without shells 250g / 9oz
250g / 9oz Cold butter
7g / 2tsp instant or active dried yeast; if using fresh yeast; 20g
30g / 1oz Granulated sugar
8g / 1tsp Salt
Thanks again John. Please can I ask what you use to clean than surface you are rolling on because it looks like granite and I would find it useful when I buy a slab for baking.
Thanks again for watching Nikk. It's jus a plain old wooden kitchen worktop, I use sanitizer to clean the simply polish with a dry clean cloth, nothing special.Here is the ingredients list and full written method on the website, French Brioche profoodhomemade.com/french-brioche/
Can you suggest alternative eggless recipe for this amazing brioche, thank you
Sorry I don't have a recipe for eggless Brioche
Hello John, the recipe mentions yeast twice, is that right? As I’m about it make it.
I'm not sure what you mean by that my friend.
yummy😍
Trying them out tonight. I like to use honey instead of sugar when I’m using it in yeast breads. Have you tried this? And do you think it would cause issues? I guess we’ll find out tomorrow. My understanding is that it provides something for the yeast to eat, but I am very much an amateur so I’d love any thoughts. Also do you ship your items from the shop to U.S. addresses?
Any source of sugar feeds the yeast, but it mainly feeds on the sugars produced by the flour. Yes we ship to the usa my friend here's a link, profoodhomemade.com/shop/
hey john, I always been thinking french brioche must be made by putting the dough in those big moulds and they must have a smaller lump of dough on top ....well your vid changed my perception.thanks
Thanks for watching my friend.
John. I have seen some of your videos where you have a heavy duty stand mixer, but not here. Did you upgrade at some point?
I have several stand mixers of varying size's Steve. Liberated from my work kitchens when I retired 😉👍
Hi John.. whenever I bake any type of bread it’s really soft and nice on the day I bake it but the next day it becomes hard.. I have no idea why. Is there any particular thing I should do to keep it soft? Atleast for the next two days? The weather here is hot and humid here so don’t know if that has anything to do with it. I would really appreciate your help..Thanks ...
Thanks again for watching C Kiran, much appreciated, It's not just you my friend it's an age old problem keeping bread fresh, it will never be the same as the first day, that's just a fact, you can keep it in plastic food bags, that'll keep it moist for a couple of days, or the best way is to freeze what you dont think you'll use up quickly. That's what I do.
John Kirkwood thank you..👍🏻
John 👍👍
Very kind my new friend 😀👍