75% butter Brioche
This may be my favorite thing I’ve done. It’s incredible and really easy. The only difficulty part is the bake. It seems to be impossible to keep the top from getting super dark while baking it all the way through.
You can see a slightly undercooked ring (still tastes awesome) which will be easily solved by putting the Pullman loaf pan directly on the baking steel (no preheat after it comes to temp). I might make this dough again to bake for Sunday. Making sourough bomboloni doughnuts tomorrow night (not Mod Bread recipe).
edit: made for pretty incredible ham and cheese melts
