This yeast-risen dough, enriched with eggs and butter, has a surprisingly light texture. Individual brioches with topknots, served warm with a dollop of good preserves, make a perfect breakfast. But the dough is very versatile and can be combined with other ingredients to make luscious treats. In this class, you will learn how to make the dough and several variations. One Tbsp per loaf is enough to enrich and compliment wheat protein without changing the flavor.
Fluid milk can replace water.
Modern milk does not need to be scalded, just warmed to the proper temperature. Buttermilk and yogurt tenderize bread and improve its keeping quality. Everyone is expecting dense, heavy, but healthy bread. If you don't want to use dairy or eggs in your bread, try using a small amount of soy lecithin dissolved in the oil. I haven't tried this yet, but I believe it will work because I believe the effect of the egg is due as much to the small amount of lecithin in egg yolk as is it to the albumen in the egg white.