Ottolenghi: The Cookbook
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Recipe Reviews
Zosia from Toronto, ON
The authors say that eating this bread fresh out of the oven is almost like eating air, that’s just how light and delicate it is. You would never suspect – unless you’ve made it yourself – just how much butter and eggs go into creating that texture!
The recipe directions for this 2-day bread are very thorough up until the shaping; there’s a photo of brioches in the traditional molds with the knob on the top (brioche à tête), but no directions on shaping the dough this way, only as a loaf. I tripled the recipe to make a large loaf and the brioche galette.
I really liked this loaf….it’s less butter-rich than this brioche and has more egg in it but still has a wonderful, rich, buttery flavour. Not quite sure if it’s my favourite yet – I have a few more recipes to try.
edited to add:
So far, this is my favourite brioche recipe of 5 that I've tried so I've increased the rating to 5 stars.
(edited 29th November 2012) (0) comment (1) useful
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