Three things about baking Brioche bread to remind myself what a labor of love this is: (1) The ultra soft dough is very challenging to handle at every step. (2) There’s a lot of kneading required and because of (1), kneading is also challenging and not as fun as working with regular bread dough, (3) There’s a lot of proofing and resting required….be patient, and plan ahead. I let the dough chill in the fridge for ~42 hours for a better flavor. What you get though is a super soft, buttery and flavorful bread.
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