Brioche from The Best of Artisan Bread in Five Minutes a Day: Favorite Recipes from BreadIn5 (page 195) by Zoë François and Jeff Hertzberg

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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

  • anya_sf on February 25, 2022

    I made 1/3 recipe for 1 loaf. Although kneading isn't required for any recipe in this book, the authors recommend it here, so I kneaded the dough for a few minutes in the stand mixer. I baked the brioche 2 days after making the dough. It was really slow to rise (my kitchen was especially cold), even though I put the loaf in the microwave with a cup of hot water (my homemade proofing cabinet). Instructions say to let the dough rest 90 minutes, but don't say whether or how much the dough should rise; I assumed it should rise at least somewhat, which mine hadn't. After 2.5 hours, my dough had at least risen somewhat, so I baked it. There was a lot of oven spring, resulting in a wonky-shaped loaf with a crack on one side. Texture and flavor of the bread were very good. I would definitely use this recipe again since it's so much easier than classic brioche.

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