This month's recipe was the "Overnight Brioche". The kind of bread that the kids love to bits. The recipe was pretty straight forward. I had to use a lot of extra flour to make the dough workable. You can bake it right after the final rise, but I retarded it overnight as the title suggests. I placed it in the fridge after a 30 minute rise, but had to punch it down later because it tried to make a run for it. The shaping, rising and baking all went according to the recipe. It turned out as a XXL-loaf, also because of the extra flour used. Verdict: lovely bread, fluffy and soft.
6 comments:
Haha same here Lien! I pulled it out of the oven the night before we met. Thought I'd bring it with me but remembered that your boy can't have butter...
Still need to do make my post aarggh!
You braided! Good girl!
Beautiful braid and lovely interior, Lien! I think next time I will retard the dough in the fridge too. I think it makes for an even better texture, even though mine was pretty light and soft. I have yet to blog about it though (not setting a good example, am I?) :o)
Wow, your braid looks lovely! And beautiful interior! I should really try with braids the next time, this is one wonderful soft brioche, great bake!
I love how you showed the sliced photos! Beautiful. Your blog is lovely. Thanks for sharing.
http://love2cooksweets.blogspot.com/2012/06/abc-weekend-baker-brioche.html
Hi Lien,
I hope you had lots of fun with your son at the sports event you attended!
I'm glad you got back to post your beautiful braid of brioche. I love the side by side photos! I haven't had a chance to bake this ABC assignment yet, but I did just put up a post about a yummy flourless triple chocolate torte... I'd love for you to check it out if you get a chance!
Hope you're having a great start to your week!
Look forward to hearing from you soon,
Joy
Your bread look very soft and delicious. Totally agree with you that this is a great recipe.
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