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Brioche Round Loaf
Preparation info
- Makes
1
Loaf - Difficulty
Medium
Appears in
Published 2009
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 2 tablespoons
Method
- 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.
- 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
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