Brioche

Because brioche gets its character mostly from butter and eggs, it can be made directly without a starter, and still have plenty of flavor. Most recipes for brioche start out the same-eggs are worked into the dough—but some call for as little as 20 percent butter to flour and others as much as equal amounts butter and flour. The usual axiom is the more butter the better, but if you are using the brioche for something that is already rich, such as French toast, use less butter. Because this