Brioche from Little Flower Baking (page 28) by Christine Moore

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

  • Eat Your Books

    See recipe for variation.

  • Astrid5555 on October 30, 2016

    This is quite a time consuming recipe, however most of time is just waiting for the dough to rise. All in all it took more than 15 hours until the final brioche loaf came out of the oven. I started the recipe the night before, and it took much longer than anticipated until I could put it in the fridge for its overnight rise. Instead of mixing the dough for 20-30 minuted in my Kitchen Aid it took almost 50 minutes until I finally heard the required slapping sound from the dough pulling away from the sides of the bowl and being able to do the windopane test. The dough rose beautifully first for two hours outside and then overnight in the fridge. I used half a recipe to make a brioche loaf and used the other half to make the Apricot Morning Buns. While the Brioche tastes great I think there are other, quicker recipes out there that produce similar results (Rose Levy Beranbaum's Brioche from Roses's Heavenly Cakes is such an example).

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