Two Types of Brioche

In last night’s Artisan Bread class we made some ultra delicious bread! We made two types of Brioche: Brioche au Fromage and Brioche Moussiline. Yummy! 🙂

The Brioche au Fromage was made with Guyere cheese. It was braided and placed in baked ina loaf pan. While both the final proof and the baking process, the bread rose up so beautifully, with deliciously chunks of cheese melting out of it. It was incredible!

The Brioche Moussiline was made a little more traditionally in a can which allowed it to final proof and bake tall.

🙂