Some recipes are simple, everyday recipes. I certainly have my go-to bread dough that I use for things almost every day.

But some recipes are special. You save them in your back pocket and pull them out when you need a bit of something extra- when you want to really romanticize the moment.

This brioche recipe is the latter for me. It’s eggy and lightly sweet and makes the best peanut butter and jelly sandwich I’ve ever tasted. When I’m having the kind of day that calls for open windows and fresh flowers and freshly washed aprons, this is the bread I want to make every time.

If 1 is very simple and 5 is making croissants, this recipe is probably a 2. It’s not difficult, but it does take a bit of time and love, but the end result is so worth it that it will make you want to make it over and over and over again.

Start by adding half a cup of warm water to the bowl of a stand mixer. To that, add in 3 (4 if you’re feeling extra fancy) large or extra large eggs. My eggs come from my chickens in my backyard. Since they free range all day, the yolks are a deep warm yellow. That’s going to affect the end color of your bread, so be aware.

On top of the water and eggs, add in a tablespoon of yeast and 2 tablespoons of honey or sugar. Mix all the wet ingredients together just to break up the yolks.

Add the bread flour right on top of your wet mixture then pour the salt on top of the flour. Give this a quick mix using the dough hook. This won’t make a beautiful dough right away, but you want to start to combine it all together.

Add a full stick (1/2 cup) of room temperature, well softened butter. I cannot stress how important it is that the butter be softened and not melted. It really does make a difference in the end crumb you get.

Once everything is all combined, knead for 6-7 minutes on medium, taking care to add water if the dough is too dry.

Cover and place in a warm, draft free area for an hour, allowing the dough to rest and double in size.

Once the dough has properly risen, remove it from the bowl and separate it into three equal sections. Form each into a ball then, between the counter and your hands, gently roll each section into a long rope, about 18 inches in length. Place the ropes onto a parchment lined baking sheet, pinch all three pieces together at one end, and gently braid together. Be careful to not stretch the dough as you braid, and you may have to adjust many times as you go. When it is all braided nicely, gently pinch and tuck each in under. Step back and admire your handwork.

Once again, set your loaf in a warm place to rise for another 30-45 minutes. Now is the time to preheat you oven to 350.

When your dough has risen for a second time, beat together an egg and a splash of milk and gently brush the egg wash on top of the loaf. This is optional, but it gives a lovely, browned and shiny crust.

Bake at 350 for half an hour, or until it is a beautiful deep golden color.

If you’re serving as a pull apart bread, you can serve it immediately, but if you’re slicing it, you’ll want it to cool completely.

You genuinely cannot beat the flavor and texture and scent of this brioche loaf, and it’s one I love to pull out when we need a bit of romanticism in our everyday lives.