tag:blogger.com,1999:blog-1266479675389453667.post6767795018885379028..comments2024-03-10T17:00:36.233-04:00Comments on Brot & Bread: BRIOCHE BREAD - BRAIDED INTO SUBMISSIONKarin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-1266479675389453667.post-31404732719364174962012-06-11T15:10:36.557-04:002012-06-11T15:10:36.557-04:00I always like to bite on something crunchy, and lo...I always like to bite on something crunchy, and love nuts. I was amazed by the appetizing yellow color of the crumb, too. I always buy organic eggs, but this time I actually got them from a farm stand and saw the happy hens clucking and scratching in their pen.<br />Having chicken were a long dream of mine, when I was living in Germany I even took my kids to rural fowl shows to look at the different breeds. But then, alas, my mother put her foot down, announcing that she didn't mind babysitting kids or cats - but not chicks!Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-35102961860978155172012-06-11T15:04:59.613-04:002012-06-11T15:04:59.613-04:00Not being used to so long kneading we were probabl...Not being used to so long kneading we were probably just too timid. <br />My daughter (chef) recommended the "Baking with Julia" brioche version, and I just looked at it today - it's emphasizing looong kneading, even cautioning that the machine might get quite hot.<br />Take care!Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-6107973479176255332012-06-11T15:00:45.876-04:002012-06-11T15:00:45.876-04:00Yes, I was quite relieved when the ugly dough duck...Yes, I was quite relieved when the ugly dough duckling turned into something more swan like. The orange blossom water imparts a more subtle orange flavor than orange zest - I know, Hanaâ uses it more often. <br />I will blog about it, and, since you are all so flatteringly interested, not wait until November.<br />Have a great week, too, Joy!<br />KarinKarin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-85299794714200256492012-06-11T14:56:48.906-04:002012-06-11T14:56:48.906-04:00Thanks, Virginia. It is really nice that in Mexico...Thanks, Virginia. It is really nice that in Mexico the Day (or week) of the Dead is not just celebrated with treats or tricks and scary costumes, but with tasty breads. Cinnamon roll the muerto sounds intriguing. Maybe we can trade....Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-20549932935893886232012-06-11T13:28:43.488-04:002012-06-11T13:28:43.488-04:00That's just a stunning loaf. Loave those nuts ...That's just a stunning loaf. Loave those nuts sprinkled on. Your bread looks beautiful yellow, I get that when baked with the eggs of our (freerange of course) chicks in the backyard!Lienhttps://www.blogger.com/profile/07355494414772149750noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-43459387563612263522012-06-11T12:57:58.641-04:002012-06-11T12:57:58.641-04:00I had the same issues with this dough, it was stic...I had the same issues with this dough, it was sticky and determined to stay that way haha. Didn't braid just made it into a huge blossoming loaf. Your crumb is wonderfuly yellow!Karen Baking Sodahttps://www.blogger.com/profile/10648275442628223581noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-85054031360505922212012-06-11T05:43:44.566-04:002012-06-11T05:43:44.566-04:00Hi Karin!
I'm sorry this dough gave you so mu...Hi Karin!<br /><br />I'm sorry this dough gave you so much trouble- sounds like a baking headache to me! But you couldn't tell from the looks of your beautiful finished loaf. I'd love for you to blog about your pan de muerto- I don't know much about that kind of bread, but it sounds delicious! Does orange blossom water impart a similar flavor to orange zest in a finished loaf (or any baked good for that matter)? Just curious...<br /><br />Have a great start to your week!<br /><br />Hope to hear from you soon,<br />JoyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-6655287958999160142012-06-11T01:03:36.405-04:002012-06-11T01:03:36.405-04:00Pan de Muerto sounds amazing! I have a cinnamon ro...Pan de Muerto sounds amazing! I have a cinnamon roll de muerto recipe that I love. I don't make it often because it has over 2 cups of butter in it. Your loaf is beautiful.<br />http://love2cooksweets.blogspot.com/2012/06/abc-weekend-baker-brioche.htmlVirginia Taylorshttps://www.blogger.com/profile/14879530771000965696noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-73378496678218403352012-06-07T14:22:56.483-04:002012-06-07T14:22:56.483-04:00"Phew!"indeed! If you make something for..."Phew!"indeed! If you make something for the first time you are more anxious and don't want to do something wrong. And the difference in taste is more noticeable in lean breads than in rich ones like the brioche, anyway. <br />I like the convenience of overnight retardation. I do all the heavy lifting for the breads I sell on the day before, and only have to shape and bake them on baking day.Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-91598680117712322412012-06-07T01:34:47.483-04:002012-06-07T01:34:47.483-04:00I saw the same thing too. It took a while for the ...I saw the same thing too. It took a while for the butter to be absorbed into my bread dough and eventually it all went in. *phew*<br /><br />Totally agree with you that bread dough develop better flavour with overnight fermentation. However, It is now winter at Melbourne and so I was afraid that my bread dough was unable to re-activate in this cold weather and to save time, I've decided to make the bread all within the day.Zoehttps://www.blogger.com/profile/07421563268838633392noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-82269951291551838402012-06-06T17:12:41.675-04:002012-06-06T17:12:41.675-04:00I would love the recipe!! Thanks Karin :) Will let...I would love the recipe!! Thanks Karin :) Will let you know how it turned out when I make it. I'm sure it would sell well as a sandwich loaf. Yum!Hanaâhttps://www.blogger.com/profile/15660317268731033542noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-8408280453627361752012-06-06T10:53:34.293-04:002012-06-06T10:53:34.293-04:00Thanks!
I realized later that I was a bit too anx...Thanks! <br />I realized later that I was a bit too anxious about the dough temperature, and was afraid I might do something wrong when it took so much longer than the time stated in the recipe. But later I looked at a Peter Reinhart recipe, and the kneading time was rather long, too.<br />We ate one half within two days and froze the other for later.Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-61426840013655158272012-06-06T10:48:46.999-04:002012-06-06T10:48:46.999-04:00I like the mini loaf idea - I thought the brioche ...I like the mini loaf idea - I thought the brioche was a bit large (I froze one half). <br />Yes, I made a Pan de Muerto from recipe I found at "Fine Cooking". We liked it a lot! I was even thinking of selling it as a sandwich loaf (without the skeletal decorations). I will make it again and post about it, but probably later, when November is upcoming. I can give the recipe, though.Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-91373525619004618982012-06-05T22:59:50.630-04:002012-06-05T22:59:50.630-04:00Your brioche turns out great! My dough took double...Your brioche turns out great! My dough took double the time to start pulling away from the bowl, and I added in about 1/4 cup of flour as it was really sticky. After that, it was wonderful, soft but not sticky and easy to handle. <br />A lovely Brioche, stays soft even the next day!kitchen flavourshttps://www.blogger.com/profile/13556865191279476910noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-38703039177010906632012-06-05T10:59:13.357-04:002012-06-05T10:59:13.357-04:00It turned out beautiful! I ended up making mine ye...It turned out beautiful! I ended up making mine yesterday and baking it the same day. I made 3 mini loaves. When I divided the dough to make strands, I took each piece, and flattened it by hand (also needing oil on hand and silpat). Then rolled it up as if making a loaf/sandwich bread, and then rolled it out into a strand. That produced a pretty smooth surface.<br /><br />Oooooh you made Pan de Muerto??? Ever since I ate a slice a few years ago when a coworker brought it back from Mexico, I've been wanting to make it. Will you be posting it soon?Hanaâhttps://www.blogger.com/profile/15660317268731033542noreply@blogger.com