Brioche is typically enriched with eggs and butter and sugar, giving it a rich, moist texture. Challah, parker house rolls and some hamburger buns use a similar recipe.
I have been experimenting with using olive oil instead of butter, which gives the bread a mild, tangy taste. Traditionally, brioche is baked in a fluted pan
This Week's Bake
I will be baking an olive oil brioche for you this weekend with fresh rosemary, chopped and bruised to open up its flavor. Each loaf is actually weight of two conventional loaves so if you recieve 1/2 a loaf do not be alarmed. I use an organic high gluten flour that gives the loaf - baked in a panettone paper - an open crumb.
Your Canadian Baker