I'm a first time baker of brioche and would love to test it out, but the recipes I've found on food 52 all seem to be variations, can we get a simple bare bones version?
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Margie is a trusted home cook immersed in German foodways.
I believe Julia Child published her brioche recipe in "Baking with Julia." I would try that one, because her recipes are very clearly written and work. Remember, though, with baking follow the recipe precisely. No riffs, substitutions, or innovations ,
HalfPint is a trusted home cook.
I recommend looking at recipes at kingarthurflour.com and leitesculinaria.com. The recipes on these sites have been tested and are generally well regarded.
I used the Epicurious recipe..it was time consuming, but rather easy and scrumptious! Most of the work was in the bowl of my mixer as promised in the recipe! Yay me! http://www.epicurious.com...
This was the first brioche of several that I made, and for me it is the best. Here is link to recipe. It is in French thought. You can use google translate or I can send u the translation. It is at work though so I would not be able to do that not until the next day.
I use the recipe from Joanne Chang's Flour cookbook. Works really well for me and makes a lot!
Try this recipe for something called Sally Lunn Bread. Think of it as a lighter and simpler version of brioche,
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I adore brioche. My first brioche recipe was Joanne Chang's famous sticky buns (just stop before rolling it out). Nowadays, I'm trying out Peter Reinhart's brioche recipe (http://www.twopeasandtheirpod...). I've also heard good things about Jim Lahey's no knead brioche dough if you want to check that out.
Oh oops, here's the recipe for Joanne Chang's brioche.
Joanne Chang is the pastry chef/co-owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
I have a recipe in both of my books and as Felicia posts in a few articles as well! I also just finished filming a training video on how to make brioche and basic brioche classics on Craftsy.com. The class comes out in May!
Pegeen is a trusted home cook.
This one from "Columns" here on Food52 looks very easy:
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