Brioche bread

After successfully making bubble brioche rolls, I decided to make a brioche loaf so I could make some sandwiches and French toast.

I used the same recipe I used last time. I tried to make two loaves, but the bread didn’t rise much after the refrigeration, so my loaves aren’t as big as I wanted. I’ve enjoyed this recipe, but I think I want to check out some others.  If anyone has a good brioche recipe, please let me know!

I am also thinking of testing out one that doesn’t require refrigerating the dough overnight, just because I don’t like preparing a recipe so far ahead of time.

   

6 Responses to “Brioche bread”

  1. joanh — March 5, 2011 at 8:16 am

    yum!! i haven’t tried making bread yet, but brioche is really good and one of the breads i hardly see in taipei

    • Kirbie replied: — March 5th, 2011 @ 11:58 am

      There’s so much fresh bread in Taiwan, I guess there isn’t so much of an incentive to make it. But brioche might be a good one to try. It’s easy to mix up, you just need patience while it proofs.

  2. Ellie (Almost Bourdain) — March 6, 2011 at 5:50 pm

    It’s so satisfying baking your own brioche loaf. Looking good!! YUM!

    • Kirbie replied: — March 7th, 2011 @ 9:24 am

      I want to try out your brioche recipe too! It looks so delicious

  3. zorra — March 11, 2011 at 1:43 am

    I can recommend Hamelman’s recipe – you find it on my blog – http://kochtopf.twoday.net/stories/brioche-loaf-with-dark-chocolate-for-mellow-bakers/

    • Kirbie replied: — March 11th, 2011 @ 9:48 am

      Thanks!

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