Rustic Brioche with black pepper

Method

1. Start by prepping your all-purpose flour, instant yeast, kosher salt so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the brioche and let it rustic, undisturbed, so it takes on real color before you stir.
4. Fold in the all-purpose flour and season generously; give everything a minute to come together.
5. Add the white wine and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with a grating of hard cheese right before serving.
7. Serve warm, ideally with something to soak up the sauce.