While the realm of "breads" made through the ISI GOURMET WHIP SIPHON
and microwaved have a fantastic fluffy texture they lack the intrinsic fermentation flavors of properly risen bread. The simple solution is to include either a brioche or sourdough starter or "biga" in the blended mixture of eggs-flour-sugar-salt-butter-milk. More complex dairy products could also be used in addition to cheese or dairy powders such as buttermilk and sour cream. A measured amount of properly blanched and pureed herbs of choice in this case dill make a fantastic herb brioche. It is interesting that resting the batter for 10 minutes before cooking results in a much more delicate "bread" with larger pores.