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May. 7th, 2008 01:47 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
coley_merrinOh, heaven. How close you are.
I have wanted to try my paw at making a loaf of brioche bread ever since walking into the bakery near my university one bright spring morning, and walking out with a little muffin-shaped piece of buttery glory. This, paired with a Seattle's Best Coffee's Cocoa Trio (*whimper*) and it was really all over for me. I dream about that bread. It's like this far away, unattainable goal. Mere mortals cannot reproduce it? Surely? Every recipe I've ever seen requires a mixer... one says you can do it by hand but it'd take some getting into it. ...I can now see why. Thankfully, now I do have a mixer.
The dough is barely a dough... it's more like a really tough cake batter (due to the gluten in the flour and all). It glopped into the bowl. The first trial loaf just came out of the oven 20 minutes ago, and you're supposed to wait an hour to cut it. HORROR. It cracked a little when I took it out of the pan, and eeeee, it looks good.
Seriously, the bread is basically eggs and butter with a little flour to hold it together.
It's really bad for you, I'm sure. But if it tastes as good, or even close, to the brioche from El Heavenly Bakery? Oh baby.
Plus I have half the dough left... I can either make another loaf... or pecan sticky buns. Oh yes.
I have wanted to try my paw at making a loaf of brioche bread ever since walking into the bakery near my university one bright spring morning, and walking out with a little muffin-shaped piece of buttery glory. This, paired with a Seattle's Best Coffee's Cocoa Trio (*whimper*) and it was really all over for me. I dream about that bread. It's like this far away, unattainable goal. Mere mortals cannot reproduce it? Surely? Every recipe I've ever seen requires a mixer... one says you can do it by hand but it'd take some getting into it. ...I can now see why. Thankfully, now I do have a mixer.
The dough is barely a dough... it's more like a really tough cake batter (due to the gluten in the flour and all). It glopped into the bowl. The first trial loaf just came out of the oven 20 minutes ago, and you're supposed to wait an hour to cut it. HORROR. It cracked a little when I took it out of the pan, and eeeee, it looks good.
Seriously, the bread is basically eggs and butter with a little flour to hold it together.
It's really bad for you, I'm sure. But if it tastes as good, or even close, to the brioche from El Heavenly Bakery? Oh baby.
Plus I have half the dough left... I can either make another loaf... or pecan sticky buns. Oh yes.
