Paula Wolfert

Brioche Round Loaf

Preparation info
  • Makes

    1

    Loaf
    • Difficulty

      Medium

Appears in
Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

  • About

On the breakfast table this tall round brioche is a delight to the eye. Serve it sliced very thin and restacked, or if you want to keep it fresh for a couple of days, slice only as needed.

Ingredients

  • 1 recipe Brioche Dough, chilled overnight
  • 2 tablespoons unsalted butter

Method

  1. Butter the bottom and sides of the baking dish and line the sides with buttered parchment paper. The paper should extend at least 2 inches above the upper edge of the mold.
  2. On a floured surface, gently roll the dough into a fat cylinder. Place in the prepared mold and gently press the dough down so that it fits snugly. Cover loosely but air tight with buttered