Rapid Brioche

Rapid-Brioche-1“As you get older you start doing things in reverse. You start cutting people out from your life. Your Christmas list becomes practically nonexistent. You don’t need to be the first in line for everything. You take less pictures because some memories are best kept in your heart and not your hard drive. And instead for looking for love, you dig it from with in.”


Rapid-Brioche-4 He is sitting right in front of me as I am typing this post, reading his book. He still looks the way he looked almost a decade back when I met him for the first time.  Both boys are running around holding their super hero. There is a good amount of movement happening right now, enough to give a strange a good headache. But for me this is calming, to be surrounded by the people I love most is the biggest blessing!

As we age I know things will change, one day my little nest won’t have so much movement or noise and I know I will miss these days terribly. But for now I want to enjoy this moment and let tomorrow take care of itself.

Mixing-1On a completely different note, I found this recipe “Rapid Brioche” in the beautiful cookbook “The Art of French Baking” by Ginette Mathiot. Well honestly the name got me. I am a lover of brioche and hence this was made.  I must say I loved it, I would like to add here that the texture of this loaf is more of a cake but it taste very good. I made French toast the next day with leftover loaf… HEAVEN!!

Rapid-Brioche-2I hope you all with give it a try! We all can use a brioche and when it has a texture like cake, well it is a must!


Rapid Brioche

Total Time: 55 minutes

Serves 4-6

Recipe From – The Art of French Baking


  • Butter, for greasing
  • 1 1/3 cups all-purpose flour, sifted
  • 1 tablespoon baking powder
  • ¾ cup crème fraiche
  • 2 eggs, beaten
  • 2 tablespoons superfine sugar
  • 1 teaspoon salt


  1. Preheat the oven to 350F and grease a9x5x3-inch brioche or loaf pan with butter. In a bowl, mix together the flour and baking powder, then add the crème fraiche. Add one beaten egg, the sugar and the salt. Mix to a soft dough. Place in the prepared pan. Brush with the remaining beaten egg to glace and bake for 45minutes, or until golden brown.


This Brioche Loaf has a beautiful texture more like that of a cake.


Comments on this entry are closed.

  • Laura (Tutti Dolci) April 15, 2015, 2:47 am

    I love brioche, what a gorgeous loaf and the rapid method is so appealing!

  • Rosa April 15, 2015, 6:47 am

    Wonderful. A interesting recipe.



  • youmen April 16, 2015, 5:17 am

    hi,do you mean sour cream when the recipe says creme fraiche?

    • Reem July 1, 2015, 6:59 pm

      No Creme Fraiche is different … sweeter I would say

  • katha April 18, 2015, 3:51 pm

    Thanks for sharing that recipe! Have to try it, it seems to be so easy.

  • Raymund April 20, 2015, 9:45 pm

    I love this method, anything fast would be better

  • Kankana April 21, 2015, 6:30 am

    I am just loving the styling you chose for this post. And that cake, sounds so easy! Gosh, I miss baking.