BRIOCHE YIELD | FIFTEEN 2½INCH ROUND BRIOCHES OR 2 TO 3 LARGE BRIOCHES NANTERRE (DEPENDING ON THE SIZE OF YOUR BREAD PANS) 2-DAY RECIPE BASE TEMPERATURE | 54°C Brioche, a sweet yeastraised dough that is just the right balance between sweet pastry and bread, is on my list of top ten favorite desserts (everyone should have a top ten desserts list) In the seventeenth century brioche was called pain bénit, which means “blessed bread,” a perfect name because of its light, airy texture and buttery flavor Brioche is “bready” enough for us to justify eating it with our morning coffee, and when we do it’s like eating a buttery, sweet dessert for breakfast The ideal is to eat it freshly baked, still slightly warm from the oven so that it releases its maximum rich and complex aroma, topped with soft butter and homemade jam Try it with the raspberry jam, a heavenly combination BEFORE YOU BEGIN >> Get out the following equipment and allow all of the ... (DEPENDING ON THE SIZE OF YOUR BREAD PANS) 2-DAY RECIPE BASE TEMPERATURE | 54°C Brioche, a sweet yeastraised dough that is just the right balance between sweet pastry and bread, is on my list of top ten... and complex aroma, topped with soft butter and homemade jam Try it with the raspberry jam, a heavenly combination BEFORE YOU BEGIN >> Get out the following equipment and allow all of the ... eating it with our morning coffee, and when we do it’s like eating a buttery, sweet dessert for breakfast The ideal is to eat it freshly baked, still slightly warm from the oven so that it releases its maximum rich