This morning I baked my very first loaf of Brioche bread. The outside was a perfect brown, while the middle was not completely baked. The bread that was cooked was tasty, but broke apart too easily. When prepping the loaf, I instinctively knew the dough was too thick, but wasn't sure what, if anything, to do about it.
Anyone got a fail safe & yummy recipe for Brioche or a better shape suggestion other than loaf?
Or are their ideas about how I can avoid the results I got this morning?
