Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

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

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

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

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.