brioche

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brioche

bri·oche

 (brē-ôsh′, -ōsh′)
n.
A soft, light-textured bread made from eggs, butter, flour, and yeast and formed into a roll or a bun.

[French, from Old French, from broyer, brier, to knead, of Germanic origin; see bhreg- in Indo-European roots.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

brioche

(ˈbriːəʊʃ; -ɒʃ; French briɔʃ)
n
(Cookery) a soft roll or loaf made from a very light yeast dough, sometimes mixed with currants
[C19: from Norman dialect, from brier to knead, of Germanic origin; compare French broyer to pound, break]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

bri•oche

(briˈoʊʃ, -ˈɒʃ, -ˈɔʃ)

n.
a light, rich, sweet roll of yeast-leavened dough.
[1820–30; < French, Middle French bri(er) to knead]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.

brioche

- In French, it literally means "split up into small pieces."
See also related terms for small piece.
Farlex Trivia Dictionary. © 2012 Farlex, Inc. All rights reserved.

brioche

A slightly sweet, soft bread roll made from a light yeast dough.
Dictionary of Unfamiliar Words by Diagram Group Copyright © 2008 by Diagram Visual Information Limited
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.brioche - a light roll rich with eggs and butter and somewhat sweetbrioche - a light roll rich with eggs and butter and somewhat sweet
bun, roll - small rounded bread either plain or sweet
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Translations
briós
brioche

brioche

[briˈɒʃ] nbrioche f
Collins English/French Electronic Resource. © HarperCollins Publishers 2005
References in periodicals archive ?
A box contains three different types of little sandwiches, based on soft, oval briochettes. (A brioche is made of cake-like bread and resembles a muffin.) A mousse of duck with port wine is in a plain briochette; a red pepper mousse is in a briochette sprinkled with poppy seeds; a filling of cheese, lemon, chives, and smoked salmon is in a briochette sprinkled with dehydrated peas.
Picard, for instance, sells a sliced brioche made with butter, 280 grants for 1.95 euros; and Thiriet, 9 Briochettes raisins, made with butter (8%) and raisins (15%), 400 grants for 3.25 euros.