Hi Lynn, we haven't tried making this recipe into a loaf, but I suspect it would work fine. Because the dough isn't super strong, you might consider forming the loaf in an 8 1/2" X 4 1/2" pan by forming 8 balls (about 99g each) with the dough and then lining them up in the bottom of the pan, as depicted in this recipe for Brioche Nanterre. This will give your loaf a bit more structure and it may rise better in the pan. 

• Reply