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Brioche

I have always wondered about making fresh brioche. I am not a huge bread fan, in fact, I eat bread about once a week. But there is something about the scent of fresh, yeasty dough that is delicious and comforting. Brioche and coffee could take me to a great Italian cafe fantasy!

I used a recipe from La Tartine Gourmande, as the steps were very clear, and it wasn't going to take two days to bake.

I had all of the ingredients, and the procedure was really quite simple. I doubled the recipe in order to make one loaf, and a few round brioche molds.

The dough:

Brioche%20dough.jpg

After rising 2 hours:

Brioche%20first%20rise.jpg

Put it in the pans and let it rise another hour:

Brioche%20second%20rise.jpg

A little sugar in the egg yolk wash gives it that wonderful color:

Brioche%20baked.jpg

Try a slice, toasted with butter or good jam! Can you almost taste it?

Brioche%20sliced.jpg

Comments (3)

I love brioche-yours look delicious.

connie:

OK, you are killin' me here with those pictures! I just smelled my computer screen! I LOVE bread of any kind and that one looked fabulous. Do you think it will be stale when I see you in a few weeks in Cayucas?????

Ida:

WOW!!!!!!!!!

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