Describe the kinds of flour used to make enriched and sweet yeast doughs such as brioche or challah. What characteristics of flour are important to consider when making these doughs?
All-purpose, bread, or high-gluten flours. Because the amount of fat and sweeteners is high in these breads, higher-protein flour is needed. Fats coat the dough and inhibit gluten formation. These can be heavy doughs, requiring a stronger gluten network to support them.
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