Brioche Should Be Called Butter-Egg Bread
Brioche was one of the magical pieces of bread and tastes I had for the first time in Culinary College.
Yesterday I started a batch. Yes, yesterday. It has been in the refrigerator overnight.
This morning I will shape the dough and let it rise again for 1-2 hours:
The recipe I used to make this beautiful bread can be found in the following article:
The question is, is it worth it? Yes, please give it a try. I am making french toast with it. I will post my results upon completion.
~ Hugs from Mum