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Fresh from the Oven – Brioche

Brioche has been on my want to bake list for a while ever since discovering the glories of French Toast. If it hadn’t been chosen for this month’s Fresh from the Oven challenge I was going to go ahead and make it anyway. Thankfully Chele from Chocolate Teapot came up trumps with this recipe.

The brioche I usually buy is beautiful sweet and fluffy and I have to admit my versions didn’t live up to this, but I know exactly why. I added too much flour. At the beginning I found the dough too difficult to work with and lobbed in quite a significant amount of flour to make the dough workable. By doing this I was no longer going to get the right texture. I would like to try this again with a tad bit more sugar and no more flour to see if I could get it to work. I’m saying it wasn’t fluffy but it still made grand toast!

Makes 2 small loaves
From River Cottage Handbook No.3 – Bread. Brioche recipe

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Jules

Freelance food geek who's passionate about food education.

Permanent link to this article: http://www.butcherbakerblog.com/2010/08/28/fresh-from-the-oven-brioche/

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