Label
All
0
Clear all filters

Brioche

Rate this recipe

banner
Preparation info
  • Makes

    1

    Brioche Loaf
    • Difficulty

      Medium

Appears in
Baking

By James Peterson

Published 2009

  • About

Brioche is made with eggs instead of water and once kneaded into a cohesive dough, cold butter is worked in bit by bit. The result is a rich, delicate, soft texture that is simply wonderful served for breakfast with jam and butter. Brioche makes marvelous toast. Recipes for brioche vary in the amount of butter they contain—anywhere from one-fifth the weight of the flour to an equal amount—but this recipe is in the middle. One caveat when making brioche: If the room is hot, the dough will se

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title