I love brioche bread. Brioche bread is rich, buttery and full of eggs. Unfortunately, it also takes a long time to make since the bread requires refrigeration overnight. Something I don’t really have the patience for.
I found a recipe that didn’t require refrigeration and decided to check it out.
The bread came out soft and buttery. However the texture was definitely different from the traditional French brioche. It was a little crumbly and cakey almost.
It was a good tasting bread and was very soft and buttery. I enjoyed eating it. But it definitely was not like the brioche I was expecting. The texture was all wrong. I guess you really can’t take shortcuts when it comes to making brioche.
The recipe I used can be found here.