When you think of brioche, you probably think of brioche a tete, with its distinctive topknot and beautifully scalloped sides, though brioche can come in many forms, including brioche Parisienne (logs placed side by side in a loaf pan) and brioche Nanterre (rolls placed alongside each other, in two rows, in a loaf pan). 





Being the perenially lazy cook that I am, I love the ease of a single, large brioche loaf instead of fiddly individual top knots, requiring fiddly individual moulds. This loaf...


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