<p>Any <i><strong>baking household</strong></i> </p><p> </p><p>should have an approachable brioche recipe on hand for all occasions, one that proofs overnight and lends itself to freezing prior to its final rise. A good brioche is soft yet structurally sound enough to be eaten fresh and warm, right out of the oven, or to stay tender even after being toasted a few days later. It will have a developed enough flavor to eat on its own, for savory applications, or to be used as a base for many other stunning sweet breakfast, snack or dessert items, from cinnamon rolls to baba au rhum. With its dough’s ability to be frozen and whipped out with only a final proofing (a rest and a rise to double) needed (see Tip), brioche can be your freezer’s MVP, ready to impress guests or simply to treat yourself.</p>