Now that Food Photo 101 is started, I still don’t want to stop cooking and talking about cooking. With that, I realized I still haven’t posted about the bread I made for the wine party we had a couple of weeks ago.

The foie gras I made gave me the opportunity to try a new kind of bread, brioche. What is brioche? For those that don’t know that it’s a little slice of buttery heaven, here’s a formal definition:

bri·oche /ˈbrioʊʃ, -ɒʃ; Fr. briˈɔʃ/ Pronunciation Key - Show Spelled Pronunciation[bree-ohsh, -osh; Fr. bree-awsh

n. A soft, light-textured bread made from eggs, butter, flour, and yeast and formed into a roll or a bun.

Really, that lists things in the wrong order; butter should be the first thing, because this bread is loaded with it! There’s almost as much butter as there is flour in this recipe.

I made the Rich Man’s Brioche, though there were 2 other versions, each with different levels of butter, adding other dairy to compensate (and be less costly when butter was harder to procure).

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