Home
Submitted by Steve H on May 27, 2009 - 7:11pm

Bread Porn -- Brioche

This is my first foray into Brioche.  I used the Hamelman recipe and KA Bread Flour for both the gluten and white flour.  6-1/2 eggs and a touch of cinammon dashed on the top.  It feels like a feather.  Also used Hodgson's Mill yeast for the first time.