Plain Brioche

The dough is the same as our sesame brioche — a high proportion of butter and eggs worked in slowly over a long mix until the dough is smooth and elastic. This version is left plain, which lets the flavor of the dough speak for itself.

It bakes in a pullman-style loaf pan, proofed until it crowns just above the rim. The egg wash gives it a deep amber crust that’s thin and slightly tender — not crackly like a lean loaf. The interior is very soft and pulls apart in fine, cottony layers.

Good toasted with jam or butter. Also the best possible bread for French toast if you have a day-old loaf sitting around.

Available seasonally — check the board for current availability.