My love affair with Brioche started with a trip to Las Vegas, I mean what better a place to get carried away with sweet passion.
It started innocently with a search for fantastic breakfast. Previous research had indicated that D and I should head to a little French Bistro owned by Thomas Keller, Buchon, hidden away in the towers of the Venetian. Now when I say hidden I mean it; to get there requires an elevator trip off the main lobby to the tower lobby that you cut through to get to a hallway, where at the end the restaurant lies. This place is fantastic, their pastries divine, but the belle of the ball is the Croque Madam. My first bite sent me head-over-heels for the light buttery bread known as the Brioche(doesn't she just sound sexy and French!).
Well, since that first bite, I have wondered if it could be possible for me to bring this luscious little loaf of wonderful home with me. Today is the day we will find out. It is my own "Weird Science" experience where I will find out if I too can make my own fantasy come to life.
I will be using the Brioche recipe from Bon Appetit. For your convenience it will be listed below. Also, despite some technical difficulties and due to lots of work on my part, there are pictures!
This is the start of the Brioche. It is not like other bread doughs I have worked with so I am hoping it will be ok. At this point it is covered with plastic wrap waiting to double in size.
Wait to see what happens tomorrow when this dough actually becomes rolls... at least I hope so.
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