I Used to Be a Baker, and This Is the Only Bread I Miss Baking

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I Used to Be a Baker, and This Is the Only Bread I Miss Baking
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Brioche, a butter-and-egg-heavy style of bread, is an accessible baking project that is well worth the effort.

. And watching, hypnotized, as a shaggy mess of flour and eggs transformed into silky, golden brioche dough.Get the recipe for Brioche Buns with Sweet Corn, Cheddar, and Cilantro »Truthfully, it is not practical to make most types of bread at home.

, one can't help but interact with the dough as it evolves from a sticky batter to a smooth, glossy putty. At that point, its elastic stage, the dough is ready to swallow up more butter than one would think possible. On paper, the dough should be practically pourable, and yet, with a gluten structure so well developed it could support a small footbridge, it somehow. Mixed properly, brioche dough cleans the sides of its own bowl and clings to the paddle of the mixer.

Sliced, the buttery, pillowy brioche can be enjoyed simply with butter and marmalade—a perfect breakfast or snack for any time of day.For an exhaustive guide on making and using brioche dough at home, there's no one better to consult than bakers Paul Allam and David McGuinness.

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