To see the winners of last week’s Blackboard Eats contest, see the bottom of this post!
We’re spoilt for choice of bread in San Francisco, where there’s enough artisan bread bakeries around that not having freshly baked bread with dinner almost seems enough reason to turn in your foodie membership card. I must confess that I’m not the hugest bread person, probably because there’s stiff competition for Most Ardent Bread Lover in this town, and my carbohydrate of choice tends to be rice, since it was a fixture of the dinner table while I was growing up.
I will make an exception for brioche, though. I like that it inhabits some undefined but utterly delicious middle ground between bread and cake. I like it even though it’s so rich because you are literally shoving as much butter as possible into the dough before it loses all structural integrity, people still tend to enjoy it by putting even more rich items on, like…more butter, or eggs, or pâté. I also like brioche because it’s so very easy to make. There may be many breads that intimidate me, but brioche? You make it once and you realize, that’s all there is to it? And that’s the dangerous part because you’ll want to make it again and again.