Brioche

This recipe is slightly less complex than the traditional French brioche method, but it produces a rich, firm, and buttery bread that is completely satisfying. It can be baked in regular loaf pans, yielding a spectacular sandwich and toasting bread. It is perfect for enclosing roasts and other meat to be baked en brioche, and of course it can be formed into the traditional round brioche shape, delicious served warm from the oven with butter and preserves.