Brioche is one of my favorite doughs. It’s delicious and versatile. Beside eating it plain or toasted, brioche can be made into rolls, buns, French toast, bread pudding, or babkas.
It’s an enriched dough, containing eggs and lots of butter. Once the dough is made, it is proofed overnight in the refrigerator. Then, it’s ready to use.
For the first September post, this is a simple brioche loaf.
September’s second post will feature a brioche shaped into something special.
Take a look at the Tuesdays with Dorie website to see which brioche the other bakers made.
