Link to recipe: https://www.joyofbaking.com/breads/Brioche.html Broiche is part of a group of yeast raised Breakfast Pastries called Viennoiserie. When I took a week long Viennoiserie Class at the San Francisco Baking Institute (SFBI) we made this bread. It is an enriched bread, which means it is made with lots of butter an eggs. This gives it a buttery flavor and a wonderfully light and tender crumb. Brioche has so many uses, both sweet and savory. In this recipe we are making it in loaf form.

On our quest for sourdough, San Francisco could not be forgotten. The bay area is renowned for its sourdough bread. In this movie we interview different people from the bay area: Michel Suas from the San Francisco Baking Institute, Steven Sullivan from The Acme Bread, Tom Frainier and JT Tredgold from Semifreddis & Chad Robertson from Tartine Bakery Here's what they have to say about the revival of the Breads of San Francisco. Allow others to discover their experience and share this video! | Pur

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