"There are trees in the desert since you moved out."

I was craving Brioche with a twist. It had been a while since I'd indulged in this labor intensive bread, that quiet possibly might be my very favorite style of bread altogether. So rich. So light in texture. So soft, yet substantial. So full of yeasty goodness. Oh God, I'm going to 'O' just talking about it. Pardon me, I need to go be alone.

2 cups tepid water

1 cup powdered milk

2 1/3 cups unbleached flour

2/3 cup vital wheat gluten

1 package active dry yeast

1 teaspoon sugar or granulated fructose

With a very strong mixer, such as a kitchen aid stand mixer, beat with flat paddle on medium high for 10 minutes, or until gluten develops and the batter pulls away from the sides of the bowl. Let the sponge rise for 2-4 hours.

3/4 cup honey boiled then cooled till only warm

3/4 cup butter melted

4 large eggs beaten well

2 teaspoons of salt

Mix all the above ingreidients together to dissolve the salt. The mixture should be close to room temperature. Not cold or it will hamper the first rise.

1 cup of oat flour

1 cup of barley flour

2 1/2 cups of whole wheat pastry flour

1/2 cup of old fashioned rolled oats

Mix the flour together. Alternate adding the liquid and the flour to the sponge in the standmixer using the dough hook attachment. Once all is incorporated adjust the speed to low and let it kneed for 8 minutes.

1 cup of raisins

1 cup walnut pieces

More butter to rub on the crusts

Add the raisins and walnuts and let kneed a couple more minutes. You may need to kneed by hand a couple of times to get the raisins and walnuts properly enfolded. Let rise covered in a warm humid place for 2 hours or until doubled. Form into 3 loaves and brush surface with melted butter. Cover refrigerate over night, or at least 8 hours. Take out of refrigerator for 30 minutes. Bake at 350 for around 30 minutes. Brush crusts with butter. Cool and serve with honey butter, or favorite breakfast spread. Makes delightful peanut butter sandwiches or something slightly divine when used for french toast.