Yesterday I tried your recipe for Brioche. I used mother made from Prairie Gold Hard White Spring Wheat, and then used half wheat and half white Prairie Gold flour. It turned out very good and I can see why you used this recipe for the cinnamon rolls. I will definitely be making it again! The texture is so soft...all that butter?! I noticed that the Bob Evanís restaurant uses Brioche for French toast, so I think I will try that. So far it was very good slathered with butter and blackberry butter!
Oh, my! Youíre brioche loaves are absolutely perfect! All the butter definitely gives the bread a tender texture and rich flavor. I love brioche, and brioche French toast is so wonderful! But brioche with butter and blackberry jams sound pretty heavenly too!
Why thank you, Ashley! I am tickled that the recipes I have been trying turn out so similar to what the pictures in the book promise! You girls did an awesome job in perfecting these recipes and detailing the directions!