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A form of rich French bread, probably originating in the Normandy region. The dough is enriched with butter and eggs, and the kneading and rising process is fairly complicated and prolonged.
Brioche's are traditionally moulded in special round fluted tins. See our Recipe Section
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.