Baking as often as I do, it’s a bit surprising I haven’t tried brioche before. Especially considering I bought these little brioche molds back in February… Finally I decided enough was enough, it was time to try my hand at it! Brioche is a very tender and airy yeast bread that is also rich in flavor thanks to the amount of butter in the dough. It is heavenly. I baked mine in these molds but you can also make it as a regular loaf which I will try next time because I think it will make a rockin’ breakfast sandwich.
I’m not going to lie, this dough is on the very sticky side so I wouldn’t recommend it for beginning bread makers. It needs to be this way to have the delicate texture. In fact it was so sticky that I had planned on taking step-by-step photos of the shaping process but my hands were far too messy to touch the camera. Next time I’ll have to set up the tripod! This recipe calls for pastry flour which is not available in my grocery store, so I used Google to find that you can use a combination of cake flour and all-purpose flour to achieve something similar. Brioche is a delicious bread that can be the center of a morning meal or a nice accompaniment to other breakfast delights.