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loafMedium
By Paul Allam and David McGuinness
Published 2009
Brioche is a very indulgent bread. Or is it a cake? It’s possibly best described as a yeast-risen cake, yet it can be savoury or sweet. Be it bread or cake this brioche recipe is one that you have to bake at least once. This dough is quite sticky and unable to be shaped into the classic fluted brioche moulds, but that is the beauty of this recipe, plenty of eggs and masses of butter resulting in a luscious, rich product. It is baked in a loaf tin and is best eaten thickly sliced and toasted