brioche
[ BREE-ohsh; bree-AHSH ]
This French creation is a light yeast bread rich with butter and eggs. The classic shape, called brioche à tête, has a fluted base and a jaunty topknot. It also comes in the form of small buns or a large round loaf. Special fluted brioche molds, available in metal, glass or ceramic, are necessary for the brioche à tête. Brioche dough is also used to enclose foods such as sausage or cheese.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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