Low Sodium Classic Brioche Toast
Indulge in the buttery decadence of Low Sodium Classic Brioche Toast, a homemade masterpiece perfect for breakfast or brunch. This recipe transforms traditional brioche into a health-conscious delight, crafted with unsalted butter and light on sodium but rich in flavor. The process begins with a luxuriously smooth dough made from eggs, sugar, and active dry yeast, kneaded to perfection for a pillowy texture. After two gentle rises, the loaf is brushed with egg yolk for a signature golden finish before being baked to airy, fragrant perfection. Slice and toast to elevate its crisp exterior and tender interior, then top with fresh fruit preserves, honey, or a dab of unsalted butter for a wholesome treat. Ideal for those seeking classic French elegance with a low-sodium twist, this recipe effortlessly balances indulgence and mindful eating.
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 1 cup unsalted butter
- 0.25 cup sugar
- 1 tablespoon active dry yeast
- 4 units large eggs
- 1 unit egg yolk
- 0.5 cup warm milk
- 2 tablespoons unsalted butter for greasing
Instructions
In a small bowl, dissolve the active dry yeast and sugar in the warm milk. Let the mixture sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the all-purpose flour and the yeast mixture. Begin mixing on a low setting.
Gradually add in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Slowly add the softened unsalted butter, a few tablespoons at a time, ensuring it is well mixed before adding more.
Continue kneading the dough until it is smooth and elastic. This should take about 10 minutes with a stand mixer or a bit longer by hand.
Shape the dough into a ball and place it in a large greased bowl. Cover with a clean towel and let it rise in a warm area for about 1-2 hours or until it has doubled in size.
Once risen, gently deflate the dough by pressing down with your fist. Then, shape the dough into a loaf and place it in a greased 9x5-inch loaf pan.
Cover the loaf pan with a towel and let it rise again in a warm area for about 45 minutes to 1 hour or until the dough has almost doubled.
Preheat your oven to 350°F (180°C).
In a small bowl, lightly beat the egg yolk. Brush the top of the risen dough with the beaten egg yolk. This will give the brioche a beautiful golden sheen.
Bake the brioche in the preheated oven for about 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Allow the brioche to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice the brioche loaf into thick slices and toast the slices in a toaster or toaster oven until golden brown.
Serve warm with your choice of toppings like fruit preserves, honey, or a simple dab of unsalted butter for a truly delightful low sodium treat.
Nutrition Facts
Calories |
3392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.3 g | 194% | |
| Saturated Fat | 80.4 g | 402% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1248 mg | 416% | |
| Sodium | 373 mg | 16% | |
| Total Carbohydrate | 430.4 g | 157% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 57.5 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 386 mg | 30% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 1213 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
