“One reason to bake bread is to fill your kitchen with that aroma. Even if the bread turns out badly, the smell of its baking never fails to improve a hour or mood. people trying to sell their homes are often advised to bake a loaf of bread before showing it. The underlying idea here is that freshly baked bread is the ultimate olfactory synecdoche for hominess. Which, when you think about it, is odd, since how many of us grew up in homes where bread was ever baked? Yet somehow that sense memory and its association with a happy domesticity endure.“ ~ Michael Pollen, Cooked
True isn’t it? Biting into freshly baked bread gives us comfort and hygge. It’s like snuggling into a warm blanket on a cold, wintry night. The whole process from kneading to baking is meditative. It’s magical—producing the perfect golden-hued crust never fails to impress me. And it’s a time when I can see my effort, my creativity, thoughts and communion, get reflected through the work of my hands. It is joy that spreads its aroma through the house and brings satisfaction and happiness to all.
College Days Nostalgia And A Basket Of Bread
With barely a few hundred in our pockets, during college days, a bunch of us would rush to Cafe Isfahan in Taj Palace, Delhi. The grand five-star provided respite from the boring, long Economic (Honours) lectures. Also, since Jesus and Mary College is right next door made it easier for us to run there when we had a couple of hours free in between classes. Of course, we were stringent in the way we blew our pocket money. It had to be enough to pick up our fashion wear for the month from Delhi’s famous flea and street market, Sarojini Nagar so careful spending was always on our minds.
Ordering soup was always a good idea. Served with a bread basket and salted butter, we satiated ourselves with the brioche buns, breadsticks, croissants, crostinos and focaccia. These stretchy, warm, savoury, yeasty, sweet or crispy mixed delights were delicious to munch on before the piping hot soup reached our table. Slathering the warm, pillowy buns with butter and breaking off a piece, was like biting into a cloud. A luscious, buttery cloud.
Time has flown and I have left college years far behind, but the memory of those times continue to stay fresh in my mind. During the lockdown when I learnt how to make sourdough bread, focaccia and all the possible bake recipes I could lay my hands on, I craved to remake the brioche buns. A few hit and trials and I finally had these amazing buns baking in my oven.
After making them, I don’t think I am ever going to go back to buying them from the stores. They’re yummilicious. The following recipe makes 8 pieces. If you’re left with any after a meal, store them in an air tight container lest they lose their moisture and dry out. Microwave for a few seconds and they’re as good as new.
I hope you enjoy the recipe of this beautiful French yeast bread. Use them for hamburgers for dinner or enjoy them for breakfast with bacon, eggs and cheese. It’s wonderful with a lavish spread of good ole’ jam and butter too.
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