“People who eat white bread have no dreams.” –Diana Vreeland
If that statement is true, then I must have dreams grand and frequent, because I’m a whole-wheat bread eater. Give me your humble-but-seedy sandwich loaves and your 9-grain pitas. Give me baguettes rustiques, rosemary focaccia and pillowy challah configured to sync with the whole-grain ethos. It’s all dreamy to me.
Just about the dreamiest — not that I’m playing favorites — is this whole-wheat brioche. I bought a brioche pan a couple years ago, committing myself to actually using it from time to time. I make brioche for special occasions, but honestly, when a loaf — any loaf — emerges from the oven it turns any old day into a special occasion for me.
And I just joined the BYOB (Bake Your Own Bread) cause boldly started by Sandy at Bakers Bench, a special occasion of there ever was one. The idea is to make all your own bread — yikes! I know. It’s a bit of a crazy, oddball notion, but I’m on pretty good terms with yeast these days, so I think I can hack it.
At any rate, consider this brioche my debut BYOB loaf. Or maybe I should reconstruct that sentence in past tense, because this brioche is good and gone already.
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