UPDATE: This makes awesome toast. :)
Ok here we go again. :) This is "MY" try with the 4th BBA challenge. It is called Brioche. The loaf didn't rise up as high as I would have liked but you can sure see my braided "S". LOL. The rolls look a lot lighter in color and oh so light in texture.
This loaf is the RICH Brioche using one FULL pound of butter. I have to say that it is 'good' but I wouldn't make it again. Just too RICH. The texture is different. It has a light crumb and the crust is like flaky biscuit. :)
I think I will try the POOR Brioche one day.
WELL, can you see the "S"? LOL!
Are we having fun yet????
Very nice to look at but a lot nicer to eat. haha
ReplyDeleteThanks 'husband'!
ReplyDelete:)
Susie
I have to agree with you on the full butter version. It's just too much. As Reinhart suggests in the book, the full butter version would make a great pastry crust. I will actually do a pie of sorts with the full butter version in the next few weeks. The richness needs some kind of an offset in my opinion.
ReplyDeleteYour design on top of the loaf looks really cute.
You are baking with lightening speed!
ReplyDeleteLove Brioche.
Can't decide which one to go with yet.
Great S's.
MyKitchenInHalfCups,
ReplyDelete:) Thanks!
If I were to make it again, I'd go poor.
Have fun.
Susie
Libby,
ReplyDeleteThanks for liking my design and YES......way too much butter.
:)
Susie
The rolls look so amazing. They are making me hungry. I was considering the rich but affer reading your post, I'll try the medium. Thanks for the heads up. It's great that we have some people baking ahead to light our way!
ReplyDeleteCindy
Cindy,
ReplyDeleteThanks! :)
I "LOVE" butter. I mean I really love it but this is a tad too much. I do like it but don't love it like I did the Artos Greek Celebration Bread.
I bet Paula Deen would love it. :)
Susie
You also helped me make up my mind on which type to make, Susie. I think I'll go with the middle version. Great job! (and nice "S"..lol)
ReplyDeleteMags,
ReplyDeleteThanks you're the best.
I'm glad you joined in with the challenge. It has been so fun.
I have to say I don't think I would make this again. The bread is crumbly. I have tons of recipes that are much better. :)
Out of the "4" recipes so far I would do Anadama with regular corn meal and if it had any crunch never again. I would do Artos in a heart beat. Yum. I might try bagels again and the brioche.......nah. :)
Susie
Looks good Susie. After taking a break for a much needed camping trip I will probably be making the Brioche tomorrow or Friday. I haven't even posted on the bagels.
ReplyDeleteSean,
ReplyDeleteThanks! :)
That is great that you got to go camping. We went Harley riding. :)
Have fun with the Brioche and can't wait to see your bagels.
Susie
Susie, we need to go into business together! This looks yum!
ReplyDeletePR's rich man's version has the most butter in all of the brioche recipes I've come across. And the middle-class has 2 tablespoons more butter than the recipe in Baking with Julia!
ReplyDeleteNevertheless, I still want to try baking both the rich and poor varieties after the BBAC event is finished. There's so much bread in my house.:)
The small ones look soft and delicious.
Oggi,
ReplyDeleteCan't wait to read your results of both. :)
Thanks,
Susie
Great Job Susie! You are way ahead of me!
ReplyDeleteThe rolls looked lucious. My favorite way to use Brioche Dough is for Hamburger Buns!
devany, Hilo, HI
www.myhawaiianhome.blogspot.com
Devany,
ReplyDeleteThanks. We are going to be gone the month of August so I need to get a few a head. :) It isn't a race anyway. We will ALL end up at the finish line. :o)
Ah, hamburger buns would have been good. I have only tried them once and they looked funny. Have to give it another try.
SUsie
Hi Susie -
ReplyDeleteBrioche is next on the list for me...I think I'll take the advice of all of you & do a light version...
Great pics!
=) Angela
ps..delete my last comment - signed in with wrong account! =)
Angela,
ReplyDeleteThanks! Good idea. Can't wait to see what you come up with. :)
Susie
I love reading your posts and seeing your "S" in the breads. Yes, we are having fun. Your loaf and rolls look delish!
ReplyDeleteI haven't decided on the brioche yet... I'm leaning towards making sticky buns with it. But Libby's comment about using it for a pastry crust has me intrigued. I'll have to do some research on it.
Tammy,
ReplyDeleteThanks! :)
Sticky buns would be awesome. I didn't like it as a sandwich loaf at all as it is way too crumbly. Rolls were fine.
Can't wait to see what you come up with.
I'm going to be doing Casatiello tomorrow. :)
Susie
Reading your BBA challenge reminds me Where's Waldo but instead of not being able to find that striped punk I can usually spot the S mark.
ReplyDeleteI was doing the whole bread pan too and also was thinking muffins. The idea of buying tins I will never ever use again is a hard bill to swallow.
Hi Jeff,
ReplyDeleteThanks for the WALDO compliment. :)
I would never make a loaf again of this recipe. It is too flaky/crumbly although it did make great toast. Rolls or muffins I think would be best.
Have fun,
Susie
Susie, I agree with you on the Rich Man's version not being the best use of a loaf, but you did a great job with your rolls and loaf, they were very pretty. And I am sure that the taste factor was over the top!
ReplyDeleteDevany,
ReplyDeleteTasty but as a slice crumbly. :) Thanks for the compliment.
Susie