Brioche à tête from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (page 310) by Jeff Hertzberg and Zoë François

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

  • fprincess on July 31, 2012

    I made brioches a tete recently. Still a favorite! Pictures of the process here: http://forums.egullet.org/index.php/topic/111794-artisan-bread-in-five-minutes-a-day-with-zoe-francois/page__st__660__p__1883091#entry1883091

  • fprincess on November 10, 2010

    I used little individual brioche molds and the result is outstanding. The trick is to put the right amount of brioche into the mold (which should be about half full) and to form the little ball at the top correctly. I formed a large ball as described in the book, then the small one with the sides of my hands, finally pinching firmly to stabilize the small one. It worked great the first time, not so great with my second attempt because my molds were overflowing with dough after the rising period (I had used too much dough).

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