Breton Light Brioche

Preparation info

  • Serves


    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Where butter is made in France, you will find light, fluffy brioche breads under names like la gâche on the Cotentin Peninsula of Normandy, la falue farther east, cookeboodram around Dunkerque near Belgium, and kramik in Champagne. All are made with a similar soft, floppy dough that is kneaded by lifting it off the work surface and throwing it down, first with one hand, then with the other. Small or larger quantities of butter are added after the dough has risen once. All brioche breads are