What a fun weekend project. I baked it in a large brioche mold and a loaf pan. I did experimant a little bit - instead of using my mixer, I put all of the ingredients in my bread machine on the dough cycle. The dough was a little soft and I had to add flour. Next time, maybe I'll try it the traditional way.
COOK THE ISSUE 2010
Cook the Issue 2010: Authentic Brioche
By Texas_Foodie, member
May 19th, 2010
posted in: Gallery
Pielove writes: Hi Texas foodie-- your brioche (and other contest submissions) look great! I can't wait to see what you make next! Posted: 9:06 pm on May 19th
ICDOCEAN1 writes: Good for you! Brioche is on my list and that fabulous loaf is lovely, I'm jealous!
I was thinking of doing a loaf and I have two very cute cast iron pans that make individual rolls, so I might try the recipe.
Posted: 8:52 pm on May 19th
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