Recipe by Orange Piggy, Premium Member, adapted from Peter Reinhart © 2012 Sarah Phillips CraftyBaking.com
Food styling and photos by Orange Piggy © Sarah Phillips CraftyBaking.com
Brioche is an elegant yeasted dough, a cross between bread and pastry. It is rich with butter and eggs and just a little sweet. It can be leavened with a quicker sponge starter or with sourdough starter, such as this recipe. In France, Brioche is baked in several forms, the Parrisienne, or tete, and the Nanterre, or loaf. The classic top-knotted shape, Brioche à tête is the most popular presentation.
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