Brioche loaves from Barefoot In Paris: Easy French Food You Can Make At Home (page 92) by Ina Garten

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Notes about this recipe

  • averythingcooks on February 15, 2024

    I have made similar enriched doughs before, but if you haven't, be prepared/don't panic when you see how sticky it is! I cut this in 1/2 for 1 loaf and it rose as expected but once in the oven, I also thought it was browning at an alarming rate. I actually took it out 3 minutes early and that may have been a couple of minutes late. This is a very nice loaf of bread but I do have at least 3 other versions to try for comparison.

  • kaityblueeyes on January 01, 2023

    These loaves were so good! I was worried about my rise since my kitchen was cold but tit puffed up beautifully in the oven. They were tasty on their own but I used them to make French toast and it was delicious.

  • anya_sf on March 02, 2020

    The dough was sticky but scrapable. The shaped loaves needed 3 hours to rise in my cool kitchen. They browned too quickly (my oven may have been off), so I tented them with foil after 20 minutes. The bread was good - light but rich.

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