One French bakery prepares the brioches in loaf form and when cold it is cut in slices and steeped in orange syrup.
Prepare a dough as for a brioche and when ready for the pans turn on a molding board.
Prepare the dough as for brioche, adding one cupful of finely shredded almonds when ready to mould for the pan.
The actual preparation of the brioche involves very little trouble and can be made from bread dough on baking day.
No, it is not taking quite that form; nor is it intended to distribute brioches.
Bread comes first, followed by recipes for, among many other things, buns, yeast cakes, soda-bread, brioches, croissants, pain au chocolat, and pizza.
In brioche knitting, it takes two passes to complete a single row of knitting, since only half the stitches are knitted each time.
