Source:
Jenni Field
Food Blogger
Pastry Chef Online
Yield: 24
Brioche is a rich and magnificent bread. It’s really more like a yeasted cake than bread since it is so delicate and buttery. In order to incorporate 2 ½ ounces of Idaho® Potato into this dough, I decreased the amount of egg by just a bit and increased the flour, using all bread flour rather than my usual mix of bread flour and all purpose. After slowly mixing in 2 sticks of softened butter, the dough is rich, shiny, supple and absolutely gorgeous to work with. The potato brings a bit of earthiness and moisture to this famous French bread. Enjoy!
Read Jenni's full post here.
For the Sponge:
For the Brioche:
For the Sponge:
For the Dough: