Here it is so you can look it over: https://pantry.bakinggreatbread.com/recipes/classic-brioche-bread (Remember there's a yeast and sourdough version) Brioche isn't a grab-and-go bread. The dough needs a long cold rest in the fridge, at least 8 hours, before you ever shape it. That rest firms the butter back up so the dough's easy to handle, and it deepens the flavor while you sleep. So look at your weekend and pick your path. Path one: start Friday night. Mix your dough, let it do its first rise, then tuck it in the fridge overnight. Saturday morning you pull it out, shape it, let it proof, and bake. This is the one I'd pick. You wake up already halfway home and ready to bake with the group. Path two: start early Saturday. Just know that the minute you mix, that dough's going in the fridge for at least 8 hours before it's ready to shape. So an early Saturday mix means an evening bake. Nothing wrong with that, you just want to plan your day around it. And here's the one thing nobody warns you about. Somewhere while you're working the butter in, the dough's gonna look slick and sloppy and flat-out wrong. That's the broken phase. Don't quit on it. Keep going and it comes right back together. So tell me below. Which path are you running, Friday night or Saturday morning? And have you baked brioche before, or is this your first go? Let's get everybody set before Saturday. Henry⭐🔥

Inspiration from Robert @Robert Caldas Easy, simple, and great taste 🤤 Thank you so much Robert. I love it. Soon I’ll let my pup taste it. 😉

A lot of you have been asking what I use to keep my bread after it comes out of the oven, so here it is. It’s the ModKitchn bread bag. Mine does double duty. I freeze loaves in it, and I store bread right on the counter in it too. The crust stays the way I want it instead of going soft and sweaty like it does in a plastic grocery bag, and there’s no wrestling with cling wrap or a drawer full of twist ties. It’s reusable, it’s built for bread, and it holds up wash after wash. Pair it with the flash-freeze trick I shared earlier, freeze the loaf naked until it’s solid, then bag it, and you’ve got bakery-fresh bread weeks down the road. ModKitchn is running a Father’s Day sale right now, and my link gets you 10% off on top: 👉 https://bit.ly/4oCANvx If you’ve been tossing good bread into cheap plastic, this is the upgrade. ~ Henry ⭐🔥

I don’t want to get you guys too excited but this brioche is an amazing bread. Topped with a little turbinado sugar and flaky sea salt. The house smells like a French bakery on Sunday morning. This Saturday's recipe: https://skoo.ly/brioche Brioche hamburger buns: https://skoo.ly/buns-brioche Henry⭐️🔥

Last week was croissant bread, where we kept the butter cold and separate so it could make layers. This week we flip it completely. We’re melting the butter all the way in for the softest, richest crumb you’ve ever pulled out of a loaf pan. The bread is brioche. Buttery, golden, tender enough to pull apart with your fingers. But we’re not making it the ordinary way. Here’s the twist. We’re starting with a tangzhong, that little cooked flour and milk paste that lets bread stay soft for days. And instead of beating the butter in later, we’re melting it right into the tangzhong while it’s still warm and cooling. Why does that matter? The tangzhong pre-cooks the starch so the dough can hold more moisture. Folding the butter in at that stage carries the richness deep into the crumb from the very first step. You end up with a softer, more evenly buttery loaf that stays fresh longer. Same ingredient as last week. Completely different job. Cold butter builds layers. Melted butter builds softness. That’s the whole lesson. I’m baking mine today and I’ll bring you the results. Recipe details are coming this week, and we bake together Saturday. So tell me: who’s ready to go from flaky to pillowy soft this week? Perfection is not required. Progress is. Henry ⭐🔥