Anne Willan

Making Brioche

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Preparation info
  • Makes

    2

    large loaves
    • Difficulty

      Medium

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

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.

Ingredients

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

Method

  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.

Photos