Another go at making brioche. Better this time- no surgery necessary.
It's actually quite a pleasure to make, what with the raw dough being so smooth and it's scent so mellow. What's more, if you start the process early one evening, you can have the loaf fully prepared and baked in time for a late breakfast or brunch the next morning. The end result is richer and spongier and certainly less sugary than packet-loaves; well worth the moderate effort, I promise you.
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