This dough, and please go visit Monique for the recipe, requires some time, like a day. I split the recipe over 2 days, leaving the dough in the fridge overnight and then giving it some extra rise and recovery time the next night before baking. I’ve never made a dough before with so much butter and eggs. The dough was the most lovely yellow color, and was so silky and smooth. It was a gorgeous dough to work with.
A week or so before I made the bread a discussion popped up on the Babes private blog. Some of the bakers were wondering if tins lined with that white material would be safe to bake in. Some Babe Google work showed that it would be safer to stay away from those lined tins. Well guess what? Apparently ALL the tinned food we have in our pantry contains the white lining. We opened 5 cans of food on bread baking night – soup, tomatos, olives, fruit – and were blocked. We had to go with a regular bread tin for baking. On the plus side I made a terrific tomato-olive pasta sauce that’s now sitting in the freezer.
If you’ve already visited some of the other Babes, you’ll see that this dough rises incredibly high. I hoped that ours would as well, even though it was being baked in a regular tin, so we surrounded the tin with a parchment/foil cover.
The bread went in the oven….
And came out a regular sized loaf!
Oh well. I have to tell you that looks don’t matter very much. The brioche was still a very nice loaf of bread.
Scott had some toasted every morning until the loaf was gone. We also used some for grilled cheese sandwiches one night, and oh baby, were they good.
Please turn to the right and visit the other Babes to see their sky high breads.
Cheers!
Posts
0 comments:
Post a Comment