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Brioche
- Makes
1
Large Tin (Pan) Loaf - Difficulty
Easy
- Ready in
1 hr 5
By Ruth Clemens
Published 2013
A deliciously buttery bread, enriched with eggs and notorious for being tricky, sticky and everything in between! This is a dough that is best kneaded in a stand mixer if you have one. The method is simplified from a traditional brioche method but will still deliver fantastic results. Leftover Brioche makes wonderful bread and butter pudding.
Ingredients
Method
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