Fresh out of the oven, this classic enriched French bread needs no embellishment—it’s perfect on its own. Sliced very thin and toasted, it is an excellent vehicle for rich pâtés or fruit preserves; buttered and griddled, it makes the most luxurious base for a ham and cheese sandwich.
Adapted from Bourke Street Bakery: All Things Sweet: Unbeatable Recipes from the Iconic Bakery (2018) by Paul Allam and David McGuinness. Published by Murdoch Books.
