feat: add Brioche. Fixes #653.

cook/breads/Brioche.cook

@@ -0,0 +1,23 @@
+>> source: https://www.youtube.com/watch?v=AUWjsqJ6tC8
+
+Warm and let @milk{1/4%cup} just above body temperature.
+
+Prepare the @yeast{1%Tbsp} by adding milk and @flour{2%Tbsp}.
+
+In a separate #bowl{}, add @flour{1.5%cups}, @confectioners' sugar{2%Tbsp}, and @salt{1/4%tsp}.
+
+Add yeast to dry ingredients.
+
+Add @milk{2%Tbsp}, @eggs{2}, and room temperature @unsalted butter{6%Tbsp} to mixture.
+
+Put in lightly oiled bowl and cover with plastic wrap.
+
+Rest by sitting out on counter for ~{30%minutes}.
+
+Chill 8 to ~{24%hours} in refrigerator to slow fermentation and develop flavor.
+
+Roll and shape in log, cut into 6 pieces, roll and shape, press into #brioche tins{}, cover with @tea towel{} and rise at room temperature ~{90%minutes}
+
+Brush with @egg wash{1} and bake at 350°F for ~{25%minutes}.
+
+Cool in tins for 10 to ~{15%minutes} and turn out on a #wire rack{}.

docs/breads/brioche.md

@@ -0,0 +1,85 @@
+---
+comments: true
+tags:
+  - bread
+---
+# :bread: Brioche
+
+![Brioche][1]{ loading=lazy }
+
+| :timer_clock: Total Time |
+|:-----------------------: |
+| 1.11 days |
+
+## :salt: Ingredients
+
+- :glass_of_milk: 0.25 cup milk
+- :microbe: 1 Tbsp yeast
+- :ear_of_rice: 2 Tbsp flour
+- :ear_of_rice: 1.5 cups flour
+- :candy: 2 Tbsp confectioners' sugar
+- :salt: 0.25 tsp salt
+- :glass_of_milk: 2 Tbsp milk
+- :egg: 2 eggs
+- :butter: 6 Tbsp unsalted butter
+- :egg: 1 egg wash
+
+## :cooking: Cookware
+
+- 1 bowl
+- 1 brioche tins
+- 1 wire rack
+- 1 tea towel
+
+## :pencil: Instructions
+
+### Step 1
+
+Warm and let milk just above body temperature.
+
+### Step 2
+
+Prepare the yeast by adding milk and flour.
+
+### Step 3
+
+In a separate bowl, add flour, confectioners' sugar, and salt.
+
+### Step 4
+
+Add yeast to dry ingredients.
+
+### Step 5
+
+Add milk, eggs, and room temperature unsalted butter to mixture.
+
+### Step 6
+
+Put in lightly oiled bowl and cover with plastic wrap.
+
+### Step 7
+
+Rest by sitting out on counter for 30 minutes.
+
+### Step 8
+
+Chill 8 to 24 hours in refrigerator to slow fermentation and develop flavor.
+
+### Step 9
+
+Roll and shape in log, cut into 6 pieces, roll and shape, press into brioche tins, cover with tea towel and rise at room
+temperature 90 minutes
+
+### Step 10
+
+Brush with egg wash and bake at 350°F for 25 minutes.
+
+### Step 11
+
+Cool in tins for 10 to 15 minutes and turn out on a wire rack.
+
+## :link: Source
+
+- <https://www.youtube.com/watch?v=AUWjsqJ6tC8>
+
+[1]: <../assets/images/brioche.jpg>

mkdocs.yml

@@ -62,6 +62,7 @@ nav:
       - Basic Sweet Babka: breads/basic-sweet-babka.md
       - Best-Ever Banana Bread: breads/best-ever-banana-bread.md
       - Bread Machine French Bread: breads/bread-machine-french-bread.md
+      - Brioche: breads/brioche.md
       - Chocolate Chip Peanut Butter Banana Bread: breads/chocolate-chip-peanut-butter-banana-bread.md
       - Cinnamon Streusel Bread: breads/cinnamon-streusel-bread.md
       - Cranberry Orange Bread: breads/cranberry-orange-bread.md