The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

French Brioche Loaf

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2bamstrbkr's picture
2bamstrbkr

French Brioche Loaf

I've found a recipe on the Food Network for french toast that i would like to make for some family members coming to town this weekend. However it calls for broche bread to be triangled.  I've been searching for a brioche recipe, but can only find ones to make small individual servings. Can these recipes be left as a whole loaf and baked that way or is there a seperate recipe for baking one big loaf. I would apprciate any help with this.


Thank You,


Steve

davidg618's picture
davidg618

How you shape Brioche is up to you. Let me suggest you scale your dough to about 1 lb. divide the dough into eight equal portions (2 oz.) and form into balls. Put the balls into a greased loaf pan, and make two lines of balls (2 x 4) along the long dimension of the pan. Let proof until the loaf passed the poke test. Bake in a preheated oven @ 350°F, until done.


For the French toast, add a little cream, and 1 tsp. of cinnamon and 1 tsp. of vanilla extract to your beaten eggs.. It will be the best French toast you've ever tasted


David G

2bamstrbkr's picture
2bamstrbkr

I didn't think of doing it like that. I was thinking of maybe doing a braid or something, but that sounds better.  I'll let you know how it turns out.


 


Steve

davidg618's picture
davidg618

but I've found most of the braids, except one form of 6-strand, yield a loaf cross-section that is wide and flat. It still makes good French toast. I suggested panning because it will give you a roughly square slice that you can cut into triangles. Of course, one triangle will have two bumps on one side:-)


Happy baking,


David G.