The brioche is baked, sliced, french-toasted and eaten. Well, one loaf of it, anyway.
I've shaped the loaves for dinner, and in a little while the kids and I are going to make another batch --- we'll let that proof in the fridge overnight, and bake it in the morning: that way it will be a bit sourdough-ish.
Yours, in process,
N.
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6 comments:
MMM. I love freshly baked bread!
Ps Michele sent me
I think stale brioche makes the best French Toast. I'd kill for a decent recipe that I could make myself. I loath bread machines, but love baking my own.
I'm now going to prowl your site for recipes.
Cheers from Michele.
r: the best brioche recipe I know is from the book Baking With Julia (Julia Childs plus friends) --- it is a great book, and the best first baking book ever. If you leave your email addy here I will email you the recipe.
N.
You're making me feel hungry! I think I have to go and make lunch (scones,not brioche. I think "scone" in NZ -speak is the same as it is in UK-speak, but I'm not sure about that.) Michele sent me.
Catherine: if the kiwis I have known are anything to go by, a scone is exactly the same!
N.
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