Saturday, July 14, 2007

One dough done, two to do

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:

  1. TiffanyJuly 14, 2007 at 1:49 PM

    MMM. I love freshly baked bread!

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  2. TiffanyJuly 14, 2007 at 1:50 PM

    Ps Michele sent me

    ReplyDelete
  3. AnonymousJuly 14, 2007 at 6:00 PM

    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.

    ReplyDelete
  4. BreadBoxJuly 14, 2007 at 8:37 PM

    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.

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  5. CatherineJuly 14, 2007 at 8:43 PM

    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.

    ReplyDelete
  6. BreadBoxJuly 14, 2007 at 8:51 PM

    Catherine: if the kiwis I have known are anything to go by, a scone is exactly the same!
    N.

    ReplyDelete

Hi! Sorry that I've got comment moderation activated --- I had a few unpleasant comments which forwarded people to bad places automatically --- so now I like to check that comments are real before allowing them.

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