Brioche Loaves

Page 92

Cuisine: French | Course Type: Breads

(1 review)

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Recipe Reviews

Very nice brioche and, as always, Ina's directions are very clear. Result is a bread with a lovely texture and flavor. Shortly after making this, I made Dorie Greenspan's recipe for brioche and found that I preferred Ina's. Must be started the day before serving and can be done either as whole loaves or individual brioches using muffin tins which is my preference when having guests.

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