You had me at "Brioche"
That’s what B. told me "the morning after" when I asked what he wanted for breakfast: cereals, toast, waffles, brioche. (so much for those other skills…!)
I just pulled out 3 more loaves of sourdough baguettes (I added oat and wheat flours) and this morning I made 1 big brioche and 6 little ones. I plan on making another batch tomorrow and stock all that until next week. It seems like a big production but trust me, all this is not going to last long in our house!
Here is my favorite brioche recipe, adapted slightly from Bo Friberg.
For 18 individual Brioches:
For the Sponge: mix together 1 oz. fresh compressed yeast (or 0.5 dry), 1/2 cup warm milk, 2 Tb. honey and 4 oz. bread flour. cover and let rise until doubled.
For the dough:add to the sponge 2 tsp. of salt, 2oz. granulated sugar, 4 eggs. Mix in 1/2 pound cake flour and 4 to 8 oz. cake flour. Start by adding 4, and if the dough is too sticky continue to add up to 8. Incorporate 4 oz. very soft butterThe dough should not stick to the sides of the bowl and have a shiny appearance. Cover and refrigerate 5 to 6 hours, or until doubled. If you want to use it earlier, let rise at room temp. Punch the dough down and shape into individual molds. Bake at 375 degrees until hollow when tapped, about 20 minutes.
It is hard resisting having one right out of the oven with some butter (more) and honey,
I also made Ashley’s Banana Chocolate Pound Cake but it started raining bad and the light was pretty bad, so that will be for tomorrow.