Advertisement
Brioche
Preparation info
- Makes
one
3 pound round loaf - Difficulty
Easy
Appears in
By Anne Willan
Published 2012
When the butter and fresh cheese in pain benit are pushed to the limit, Bonnefons calls his loaf “brioche,” a cakelike bread quite similar to the rich butter-and-egg-laden brioche of today.
Ingredients
Method
Make the starter and drain the fromage blanc or yogurt as directed in Luxury Bread, above. Combine the ingredients for the dough using the same method, adding the milk instead of the water, and the eggs with the drained fromage blanc and butter.
Continuing as directed, combine the starter and dough, knead the dough, and leave it to rise in a warm place until doubled in bulk, 1 to 2 hour