Comments on: Brioche Loaves

By: taikotariko

taikotariko — Tue, 28 Jun 2011 14:13:36 +0000

Thanks so much for this post. I am trying this recipe blind at the moment, and was a little perplexed when I saw the dough quite wet after letting it sit on room temperature for 1 hour (Ina’s recipe specified that as such) and had somehow shaped it and put in the loaf pan.
Seeing your images had assured me I have done it correctly so far. Hope the rest is as smooth as yours.

ps: I happen to already have a KitchenAid, so the entire process last night was a breeze, but I’m with you that it could’ve been easily done by hand.

By: Angelnina's Cottage

Angelnina's Cottage — Sun, 15 Nov 2009 17:32:30 +0000

Just discovered your site, and I am enjoying looking through the recipes. I have the book “Barefoot in Paris”, and this is one of the few recipes I’ve yet to try. After seeing this post, I want to make a few loaves right away. Thanks for sharing!

By: Charles

Charles — Thu, 03 Sep 2009 17:42:28 +0000

Oops! I have egg(-enriched yeast bread) on my face. Problem fixed!

By: bill

bill — Wed, 02 Sep 2009 01:44:41 +0000

“They should almost…” what? Seems to be a phrase missing there…..

By: Eva

Eva — Sat, 13 Jun 2009 12:24:26 +0000

mmm that looks so wonderful and buttery

By: Charles

Charles — Sun, 07 Jun 2009 17:59:12 +0000

Excellent! That will give me a chance to try the chocolate chip brioche.

By: Caitlin

Caitlin — Sat, 06 Jun 2009 19:09:46 +0000

Wow, for your first foray into yeast baking, this result is seriously impressive. Not that I’m surprised.

You can safely assume that I’ll request brioche upon my return to STL. <3

By: duodishes

duodishes — Fri, 05 Jun 2009 23:59:44 +0000

Your loaves look great. When we make bread, they taste good, but don’t look good. Oh well. You can also make some great mini bread puddings with brioche…