Thursday, 8 February 2007
That's what I do with my leftover yeast dough: simply bake it in a loaf pan and eat it for breakfast. It's not as rich as a regular brioche (not enough butter and eggs) but light and fluffy. If you want it a tad richer, simply add raisins, flaked almonds (my favourite), or candid orange or citron peel (definitely not amongst my favourites) - whatever you like best. You could also turn it into French toast or use it for bread and butter pudding - it's very versatile.
But to me, my simple breakfast bread tastes good just the way it is. Either plain or smothered with butter and honey - I love it!