After weeks of making lovely sourdough breads, I decided to branch out into making enriched breads. Since it’s nearing easter time, I decided to make an egg bread like tsoureki but more rich like brioche. Using natural starter gave it nice lift without the commercial yeast smell or taste.
Flour, water, buttermilk (which broke kosher law), eggs, butter, turbinado sugar, turmeric, and salt.
