Quick and Easy Brioche

It's a yeast bread, but brioche is so light you'll almost think you're eating cake when you bite into this rich butter and egg loaf. This recipe is one that I learned to make when I went to the Viking Cooking School in Franklin, Tennessee, and took their Artisan Bread class. This brioche is a quick version to make with little fuss, and it does not take the usual 4 hours for refrigeration of the dough that most other brioche recipes require. The recipe was adapted for the class from The Modern Baker by Nick Malgieri.

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It's a yeast bread, but brioche is so light you'll almost think you're eating cake when you bite into this rich butter and egg loaf. This recipe is one that I learned to make when I went to the Viking Cooking School in Franklin, Tennessee, and took their Artisan Bread class. This brioche is a quick version to make with little fuss, and it does not take the usual 4 hours for refrigeration of the dough that most other brioche recipes require. The recipe was adapted for the class from The Modern Baker by Nick Malgieri.

Read more »