I have to admit…I knew Brioche was good, probably better than most breads, but good Lord.
Warm brioche right out of the oven and slathered with butter is indescribably good, and apparently I’ve been missing out. Brioche is such a sexy name, right? So fitting.
To make this glorious bread, you begin with butter. LOTS and LOTS of butter and eggs. This is one dense bread, y’all.
Besides the ingredients, you must have, possess, be a pro at, and exercise, patience. Other than that, it’s really not all that difficult.
Make sure your butter is at room temperature, as well as your eggs. This makes a silky, sticky dough.
Yep, this is a two-dayer.
On day two, remove the dough from the refrigerator and divide it into two portions. I have two loaf pans, and I thought one of them had to be regular loaf size, but no. Both are 7″ x 3″. This recipe will make two 9″ x 5″ loaves. I got two loaves and 6 slider buns out of my batch.
You can put your halves each in the larger loaf pans like they are (they should fit snug), or you can braid them before you put them into the pan to make a pretty one and be a show off.
No, this is not my version of a brioche dough braid. ↓
I divided one big section into small sections, flattened them, then rolled the sections up tightly to create layers.
I failed to take any rolling photos, but you can see in the loaf dish that they’re rolled up bundles of dough snuggled in tightly. Please forgive me for being a very poor step-by-stepper.
Out of the sun and all bathed with sugar water. I’m not gonna lie here. I think I did some cheer moves, along with high fiving myself and calling everybody I know to tell them about this beautiful puffy, buttery loaf of bread even though they really don’t give one shit.
With the remaining dough, I made slider buns and I was pretty happy with how they turned out. I made these pretty little sliders, and luckily I had just made a batch of chicken salad.
Of course, the buns gave me a good excuse to stuff them with something, and like a true Southerner, I chose my favorite salad sandwich. I absolutely adore chicken salad. I usually make my chicken salad with tarragon and jalapeños, and oh.my.damn…It’s one of the best things in the world. It’s something I’ve always made to keep in my refrigerator, and it’s usually my breakfast.
I try to keep the ingredients on hand, which isn’t difficult, so I can whip up a batch at the last minute if I need to. Now, tuna salad, on the other hand, I will only eat if it’s from a well known very good deli. Otherwise, I only like mine.
We used to have a local grocery store chain called Bruno’s. I think there was only a few. They had the BEST tarragon chicken salad and tuna salad. I have no idea what they did to the tuna salad, but it was absolutely amazing and I haven’t been able to recreate it. It was a distinct taste that I’ll never forget.
I made this after I made the slider buns, and it was outstanding. Chopped ham, Cabot’s Farmhouse Reserve white cheddar (my favorite) and bacon.
Here’s your printable –