I can’t believe that I’ve never made brioche before. The dough for this bread is the most silky-smooth, beautiful, baby’s-bum of doughs that I’ve ever seen. That is likely entirely due to the butter content (3 sticks for two loaves). Such a pissa that the bread making is a two-day process because I’m dying to see the outcome. This shiny dough should transform into two loaves of pull-apart bread that are golden yellow and cotton-candyish in texture. These will be the basis for the eggnog bread pudding that I’m making on Wednesday morning.
So while the bread rises I’ll take a shower and ready myself to make deliveries in Agawam. I have a few things to drop off at a few places, then back into the kitchen until early afternoon when I have to leave again to go to the salon. W00t! I like vacation.