Have you ever had leftover egg yolks after cooking?
Lately I’ve been experimenting with different macaron recipes. They’re a fun, tricky cookie to master, and they require several egg whites for whipping into a meringue. I love the challenge, and I love the endless possibilities and flavor varieties.
But after I’ve finished making cookies, I end up with leftover egg yolks. And the best way to use up those yolks is with brioche.
This week’s bread recipe is a beginner brioche sandwich bread. It’s soft and fluffy thanks to egg yolks, and it makes the perfect base for French toast.
Of course, you don’t have to make bread out of my latest recipe. If you don’t feel like shaping the dough into a loaf, you can just separate them into rolls. Or if you want to make your dough pieces a little bigger, you can turn the Brioche into some tasty burger buns.
Just hop on over to my bread blog BreadbytheHour.com and give the recipe a try. It might be your next family favorite.
Did You Try It?
If you do end up trying my recipe, could you take a few moments to leave a comment or a star rating? Your feedback helps me improve. A suggestion from you could make the difference between an okay recipe and a fantastic one, so don’t feel shy.
