"Brioche is a yeast bread that's so rich it can be eaten pleasurably with absolutely no adornment at all. Which isn't to say that a tart-sweet raspberry preserve or orange marmalade or peach jam, Devon cream or butter aren't all welcome additions.
Brioche can be shaped in the traditional tete shape, a fluted round with a jaunty top-knot; but it can also be made into sandwich loaves or shaped into balls, the balls laid side by side to make a ring. You can even pile it into a loaf pan to make a kind of French monkey bread. However you shape it, brioche is a versatile loaf that can move easily from plain sliced, to toasted with jam, to French toast, to slives of savory (rather than sweet) brioche serving as the base for smoked salmon, caviar or roasted asparagus and hollandaise - now that's gilding the lily!
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