Brioche
I love to whip up a loaf of brioche, I’ve made it so many times that I don’t even have to think. It smells so good when it is baking and it is very versatile. It makes the best grilled cheese, french toast, croutons, and croque madames. I made classic croque madames for brunch this morning. It was brioche made with organic butter and eggs, locally produced smoked ham; swiss and gruyere, a fried free-range local organic egg and old school mornay sauce.
I even know the brioche recipe off by heart.
For two loaves:
500g flour
50g sugar
20g fresh yeast
12g salt
6 eggs
312g butter
You just mix everything together except the butter until it is elastic and then add the butter in thirds until it is incorporated, work it lots. Then form it into a ball and rest overnight in the fridge. In the morning shape it and leave it to proof, then bake it at 350 for 20-30min.
I am so proud of you.
Brioche makes my heart go pitter-patter! Warm with a bit of fresh apricot jam and butter…..the smell just drives me crazy.
I will wipe the drool up off of the floor now.
We did a poached beef tenderloin on brioche toast with parsnip puree and bacon braised chard on menu last winter. Brioche makes the perfect shelf.
Sure looks good..
Glade to see it worked out! Did it explode a bit?? and did you leave it in the oven to color the exposed bit, so it is not as noticeable?? I’ve done this too…
did you notice your reflection in the silver pitcher? i did… cuz i am your mom… see u soon to help you pack… heavy sigh again…