CHAPTER TEN

BRIOCHE & SWEET BREADS

Buttery, pillowy, soft brioche and mouthwatering kugelhopf are what a lazy weekend brunch calls for. These doughs are rich, soft, delicate and decadent, and if you’ve never made bread before, they can be mastered rather quickly compared to sourdough, which can take years to perfect.

There are a few other recipes in this chapter that are not actually from the yeasted dough family, such as the banana bread and pain d’épices, which are commonly considered loaves — even though they are cakes disguised as loaves.

You only live once, right? So just enjoy!