Learn Your European Measurements

I made brioche for the first time. This eggy, buttery bread is found everywhere in France and there is a reason why. Ever since I made it I have gone back to it dozens of times just to smell it in all it's glory. The ingredients are simple and so is the technique, but in the process of making it, I ran into one curveball that I didn't research quite enough. 

Growing up in the US I have used cups in measuring dry ingredients and have never used anything else. But in using various cookbooks, weight measurement has come up a lot. Using a scale to measure dry ingredients is much more accurate and precise. I, however do not possess a scale and thought I knew the conversion when I made this brioche. I did not. After rising the dough for the first time, I realized it looked more like a batter than a dough and there was no way I could knead it properly. Apparently 16 oz of dry ingredients is the equivalent to about 4 cups. Don't make the same mistake I did and think that one cup is 8 oz! Thankfully this mistake was easily fixable and I just kneaded the extra cup of flour that I needed. Find a good recipe and try this bread, it's one of my favorites! Makes me feel like I'm in Paris again!