Brioche

Have never actually eaten Brioche bread before, but attempted to make one as I wanted to use it to make something else.

The whole process involved proofing the dough overnight. Since I have not actually eaten one before, I had no point of reference. However, mine did look very much like the photos I saw. It was quite soft and crumbly, but I would personally prefer the tangzhong method.

Click here for the recipe.