Recipe Category: Issue 199



This does take a bit of time and patience (especially if, like us, you don’t have a stand mixer!) but the soft, fluffy, golden loaves you’ll end up with will make it all worth it. To make life easier we recommend getting all the ingredients measured and ready to go before you start. It’s important to follow the proving times to avoid a cakey loaf. This brioche is perfect for French toast or bread and butter pudding in the days after making it. It also toasts well after freezing so slice and freeze it for later use if you’ve got leftovers.

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