Full Recipe
Author
PJ Hamel | 2009-12-31
Description
This classic egg- and butter-rich bread is delightfully tender, perfect for shaped and filled sweet breads. While the shapes we offer here aren't traditional (French brioche is generally presented in topknot form, one small round nestled atop a larger one), we enjoy the versatility of making rolls, as well as loaves that slice nicely for toast — or truly exceptional French toast.
