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Brioche from Ottolenghi: The Cookbook (page 177) by Yotam Ottolenghi and Sami Tamimi

  • active dry yeast
  • eggs
  • butter
  • strong white bread flour

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Notes about this recipe

  • Rutabaga on March 05, 2015

    I made this a second time, doubling the recipe, which did make it much easier to whip into shape with the dough hook. It still took time, however - probably around half an hour of high speed mixing. The dough never fully pulled away from the sides of the bowl, but I was afraid adding too much additional flour would toughen it. Thankfully, the loaf I baked with half the dough turned out light and tender, although it took half an our to brown properly in my oven, not the mere 15 minutes the recipe suggests.

  • Rutabaga on October 01, 2014

    This was my first attempt at making brioche, and while the end result was good (I used it for the tomato, olive, & feta "pizzas" that follow the brioche recipe in the book), I had some difficulty with the dough. Mainly, it makes a very small amount, and my mixer does not handle small batches very well. I had to scrape down the bowl many, many times to get the butter to incorporate. The dough was also incredibly sticky, but I figured that was perhaps in my favor - I was able to liberally flour the surface when rolling it out without worrying that it would be too much. Since it makes only a small batch, I think next time I will double the recipe to see if this makes the mixing easier.

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