Thank you so much for sharing your bread and recipe to breadbakers! Because of the post, we could have a raisin brioche toast for our Sunday breakfast ππ
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Thank you so much for sharing your bread and recipe to breadbakers! Because of the post, we could have a raisin brioche toast for our Sunday breakfast ππ
I am sadly a curious person.....π€ͺπ So: how was it? Was it dry or nice? Do you think we could tweak the recipe to make it better?
We liked it a lot! I thought about writing my experience as a post but I didn't take a photo except for the dark one I sent to you ... πIt's gone in two days and my daughter and I spread tons butter on the slices ππI'll make it again soon. It's a nice weekend treat bread.
Happy it came out good and eatable π And I also love it with soft butter. But perhaps it would work also fine with a vegetable fat substitute?
One thing is that I should close my eyes for the butter amount π
I am sure the brioche is even more delicious when eaten with closed eyes ππ€ͺ
πwith tons of butter on top ... And one more! I enjoyed toasting it π