Brioche from Huckleberry: Stories, Secrets, and Recipes from Our Kitchen (page 105) by Zoe Nathan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • yassoma on August 20, 2016

    I usually use an adapted version of the brioche recipe by Dorie Greenspan and it's great, but I decided to give this a try since the photos are amazing and it looked like it would be as fluffy as a cloud... however, there's TOO much flour and the bread came out to be dense! I ended up using it for French toast and it was alright but I didn't expect "alright" after all this effort. I weighed all my ingredients, but maybe my dough wasn't developed enough... My mixer couldn't handle any more, anyway, and it took way too long (30 mins of kneading). I was so disappointed to the point where I am not sure if I will try anything else from the book. Besides, the loaf pictured in the photos has STRAIGHT sides, and the pan used in the process photos has sloped sides... not the same loaf. :) EDIT: I just read the comment here, "Be aware there are mistakes in the volume to metric conversions for this book. Either use volume only or check the conversions especially for flour.", I used weights.

  • DKennedy on September 18, 2014

    Page 108. Cover recipe.

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