Tresse, the French word for braid, is the name of this soft and fluffy bread. The repetitive risings and braiding process gives it a complex yet light and fluffy, melt-in-your-mouth, texture.
It is a slightly sweeter egg-based dough and the final product reminds me of a brioche (or it practically is one). We usually toast it and eat it with jam in the mornings, and the smell of this sweet bread along with memories of its soft/crunchy juxtaposition is enough to get me out of bed...
Unfortunately, it's so good that it is also the first to go, thus leaving you with nothing but an empty tray of crumbs to cry over. That is, until the next braid comes out of the oven.
No comments:
Post a Comment