Brioche

The authors say that eating this bread fresh out of the oven is almost like eating air, that’s just how light and delicate it is. You would never suspect – unless you’ve made it yourself – just how much butter and eggs go into creating that texture!

The recipe directions for this 2-day bread are very thorough up until the shaping; there’s a photo of brioches in the traditional molds with the knob on the top (brioche à tête), but no directions on shaping the dough this way, only as a loaf. I tripled the recipe to make a large loaf and the brioche galette.

I really liked this loaf….it’s less butter-rich than this brioche and has more egg in it but still has a wonderful, rich, buttery flavour. Not quite sure if it’s my favourite yet – I have a few more recipes to try.

edited to add: So far, this is my favourite brioche recipe of 5 that I've tried so I've increased the rating to 5 stars.