When I was a stay-at-home mom, I would make bread from scratch (without a bread machine) two or three times a week. I would also vacuum every other day. It was wonderful. It really was.
When I returned to full-time work, our home saw a dramatic decrease in homemade bread and a proportionally dramatic increase in carpet dust.
Oh well. Life goes on.
I've made quite a few loaves of challah, and quite a number of batches of ensaymada, both of which are in the family of the brioche. Once in a while I also used to make brioche loaves. However, I had never made brioches à tête, and when I saw them featured in Fine Cooking magazine's April/May 2010 issue, I was inspired to give their recipe a try.
I followed their recipe pretty much to the letter and was happy to find that all their cues were spot-on. You know, things like "knead for 4 more minutes and when the dough is ready it will slap against the sides of the bowl", or "the finished dough will weigh 2 pounds 6 ounces", or "bake for 18 minutes and the internal temperature of the bread will be 190°F". Things like that.
I also happen to have sixteen 3.25" brioche molds, which was the exact number and size called for by the recipe. I took it as a sign. I'm almost sure you're wondering who in the world has sixteen 3.25" brioche molds lying around in their kitchen ... I know, I'm strange that way. I use them for stuff. They're handy.
The boys loved it: "59 thumbs up, Mommy! No, make that one thousand thumbs up!"; my husband has already requested to have it again as part of his birthday breakfast, still in July. There is a traditional Sicilian breakfast involving brioche that he has been wanting to have again for the past, um, 17 years. I guess it's about time, eh?