Soft, yet a little crumbly, not too sweet - just a hint of sweetness - rich, buttery, but still amazingly light bread. That's exactly how I would describe a brioche. It's perfect with a spoon of jam or as an accompaniment to a pork terrine. There's not a lot of bread type bakes that will be so versatile. You can toast it, you can make French toasts with it,
bread & butter pudding, you can soak it in milk, or you can spread some pate on it. Whatever you'll decide to do with your brioche, just make sure that you'll try to bake your own. I know it's a tricky dough, as it's quite lose and sticky, but it's really miles apart from the store bought version.
I wouldn't really recommend making it, if you don't own the mixer to do all the kneading (basically all the hard work) for you. You still can do it without that handy kitchen gadget, but you'll curse quite vividly during the process... ;)
This is
Gordon Ramsay's recipe. I know, that people either love him or hate him but... whatever you'll say/think about the guy, you can't take away from him the fact, that he IS a brilliant Chef. So, don't be put off by the fact that it's his recipe and do make it!
How to make it...