Summer Whitford, an experienced chef and writer in Washington D.C., grew up in France, where brioche originated. Although it is similar to challah, a staple in Jewish bakeries, brioche includes butter, which adds richness and a moist crumb.
“Brioche can be a technically daunting bread to bake, but this version is a bit more user-friendly and can be used to make loaves, the traditional fluted brioche with a top knot or even dinner-sized rolls,” Whitford says.
Yields: 2 loaves
- 1 oz dry active yeast
- 1 oz granulated sugar
- ½ cup warm water (90 to 100°F)
- unbleached all-purpose flour