I love baking bread. I've been making it for almost five years now, and it never fails to amaze me when it actually works. Maybe it's because there were so many times, especially early on, when I messed something up and my bread failed to rise, but it makes me happy every time when I see my dough start to rise. This was a perfect recipe. I loved Dorie's very detailed instructions. This recipe also made me very grateful that I own a stand mixer. The dough was incredibly sticky - I can't even imagine having to beat this one by hand.
I prepared the dough the night before while I was cooking my New Year's Eve dinner. The first thing I did when I woke up on New Year's Day was shape the dough for the second rise. Years ago, I was watching the Food Network and Ina Garten was baking cookies. She stood there with her kitchen scale and measured out exactly one ounce of dough for each one, so they'd be perfect. I thought she was absolutely nuts, and couldn't understand how anyone could be that exacting....Well, when I found myself weighing out each 3/4 ounce ball of dough and carefully placing them - pretty sides up - in my muffin tins, I knew I had finally lost my mind! It was worth it, though, I was very happy with how nicely the rolls came out.
|This definitely required coffee|
|Blintzes with blueberry sauce|
After we finished our blintzes, the brioche were finally ready. It was hard waiting the five minutes Dorie recommends before diving in, but we were glad we waited. They were excellent. They were definitely denser than a croissant, but fresh I thought they had a similar flavor. It must be all of that butter. I can't remember ever having fresh brioche before (I think I've only had it in french toast and bread pudding) so I have nothing to compare these to, but I thought they were excellent.
These have to be eaten soon after coming out of the oven, though. We tried one after dinner the same night, and it had really lost its texture. I'm saving the rest of the left-overs for bread pudding.
Today, we have some good friends coming over. They're interested in learning how to make bread, so we're going to bake together. I chose a recipe which called for buttermilk, but then realized we were almost out. I was going to make buttermilk the way I usually do (adding lemon juice to milk), but the instructions to shake heavy cream in a jar until it separates into butter and buttermilk caught my eye. I've always been curious about this and we had some extra heavy cream, so I decided to give it a try. I asked Paul to take turns shaking with me but he just laughed, saying it would never work. I persevered and after five minutes I had thick whipping cream. I kept going - for what felt like forever but what was only about eight more minutes - and it actually worked! I'm not sure why I'm so amazed by this, I know people have been doing this for centuries, but it was just so cool. And the butter tastes great. I wish I had known about this earlier, I would have made some to spread on my brioche.
|Buttermilk separated from butter|