Archive for 7 March 2011

Brioche

Posted 7 March 2011 by
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I got this recipe for buttery brioche from The Guardian. It seemed quite hard work, and it was in a way. It was done over two days, and the part where you rub the butter into the dough is very messy, so be warned! The result was a rich, buttery, sweet loaf of bread that was particularly good toasted (you just have to be careful about it burning, with the sugar in it).

Slices of brioche on a plate

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