Something delicious and a real treat is home-made brioche. My favourite part of making this is the feel of squishing the butter between my fingers and kneading it into the dough, then watching it rise and cook into a rich, buttery bread. Complex as the ingredients are, it's worth the
effort. The eggs help the bread to rise while the butter adds richness and stops it from drying out. If you are adding fruit, do this in the last stage. The dough can be baked as one loaf, in traditional fluted moulds with a crown placed on the top, or simply rolled and baked as sticky buns. However you use your dough, there'll never be leftovers.
This recipe makes 1 large loaf.
