Recipe by Michelle Chen
"A fresh brioche can be served with jelly or other preserves to accompany tea or coffee, or with pate or hors d'oeuvre. The tops of the small ones can easily be pulled away, giving space for a sweet or savory filling. Brioche dough can also be used for wrapping other ingredients such as beef for boeuf-en-croute, a salmon filling for a koulibiaca, or a spicy garlic sausage."
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active dry yeast
warm water (110 degrees F)
3 1/2 cups
may seem a little complicated but its not, its actually very easy to make. And my I add very delicious.
This is a very buttery French bread. Made plain it's not that good, it needs to go with something.
Amazing!!! Made this by hand... easy but time consuming. Will definitely start first thing in the morning next time lol. Mine came out perfectly golden brown, slightly crispy on the outside, moist inside. Delicious with blueberry preserves!
This was an outstanding bread. It was soft and buttery, with a just-shy-of-firm crust. I substituted bread flour to get a firmer dough. I kneaded it with a stand mixer equipped with a dough hook, which took most of the work out of it, and also resulted in a nicely spongy, tight crumb.
This is really good. I was sure I messed up somewhere when I did the butter part but it came out really yummy. I used this to make Gil's Brioche French toast (AR). Thanks for the recipe I will be making this again.
A great recipe with excellent end results.
I did this by hand and it went fine but will definitely use a bread dough hook with my mixer next time!
I used Gil's French Toast with the brioche the next day.
This bread was AMAZING!!!!!! So buttery and almost flaky inside, and an almost crisp outside, I made one loaf braided and the other plain, and can't wait to make French Toast with it tomorrow morning!
This recipe is very forgiving due to the high butter content. The final product is bland, especially if you use unsalted butter. Increasing the amount for water will produce a slightly lighter loaf. Not as good as Challah.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 120
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