Making Brioche

Preparation info
  • Makes


    large loaves
    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Shaping the head of a brioche loaf so that it does not sink or slip off during cooking is a sign of a skilled baker.


  • ½ oz/15 g compressed yeast or 1 tbsp/7


  1. Dissolve the yeast in the warm water. Sift the flour on to a work surface and make a large well. Add the salt and sugar in a pile on the side and separate them with a wall of flour. Drop 5 of the eggs into the well.