Brioche

 

 

Used the recipe on p. 43 for the dough. Came out much better than the first attempt with Bernard Clayton’s recipe for food processor brioche from Bread that didn’t rise for us. 

We added white chocolate chunks and dried cherries.  This was after the first rise then we refrigerated the dough overnight. 

The next day we divided the dough into thirds.  We froze two of the thirds.  With the other third we made it into six balls and placed in a buttered loaf pan. 

We let it rise for two hours and then baked it. 

We were really happy with this recipe and would make it again. 

Leaf-Shaped Fougasse

 

It’s been eight years since my last post.  Left Kailua, Hawaii for Eielson AFB (near Fairbanks, Alaska) in 2013 and moved to San Antonio, Texas in 2015. After nearly a year of staying mostly at home because of COVID-19, we are spending more time reading cookbooks and baking. 

This recipe is from Baking with Julia. Neither the Williams Sonoma nor the Sur La Table near me carried a bread lame. But I don’t think the lack of the lame hurt the loaf.  It was difficult to shape the dough and keep an even thickness.  Taste was okay. I wouldn’t make this recipe again.