This is my first time making brioche. Also it is my first time knowing how brioche tastes like. I was amazed at first to find out the large quantity of butter used in making this kind of bread. I was wondering while in the middle of making the dough as well, since I totally had no experience with making high fat content bread before.
Also, I was very naive to brioche. I didn’t know the traditional shape of brioche then. So I just followed the formula and made a dozen of brioche with my brioche tins and the rest of the dough, I baked in the loaf pan. After my products were done, I wanted to compare them with brioche made by other people. So I searched for the images and got to know about the traditional shape of it. I didn’t apply egg wash over my brioche this time. So this is the real color of the crust. With the egg wash, the crust would be more shinny golden brown, I think.
It’s the first time tasting brioche, however, I really like the texture and the rich content of it. So soft and fragrant. I just love it.
