I first discovered Brioche while in France back in the early 90′s — and was staring at the bread section in my local Super U having no idea what I was looking at and thinking to myself, it’s just a loaf of bread. How hard can it be? (We were all a bunch of French newbies at the time.) What I ended up buying was the Brioche, and it turned out to be a hit with everyone as it was mildly sweet and perfect for the morning toast. Since my celiac diagnosis in 1999, I haven’t had Brioche, so I am looking forward to trying this more than you could ever know.
This recipe is from Stephanie Stiavetti of Wasabimon comes to us as a guest blogging spot on the incomparable blog by Michael Ruhlman. So now it’s Wasabimon via Michael Ruhlman via Celiac Handbook. Enjoy!
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“Many years ago, back when I could eat wheat flour, I remember brioche being one of my favorite breads. I loved it spread with butter, toasted and smothered with jam, dipped in melted vanilla ice cream and pan-fried into French toast (yes, really). When I had to give up gluten, I was heartbroken to think that I’d never have brioche again. It was years before I found a recipe that would come close to filling that empty space in my culinary life that was once so steadily occupied by my beloved brioche.”
Read the full post & get the recipe »
