recipe
Jun
12
2009

Friday Baking With NotQuiteJuneCleaver! Recipes for June 12-June 19

Yet another update: Monday 1:25pm  Our plans for today change til tomorrow so we are in the process of making the brioche.  Our ingredients are out and coming to room temp and I will keep you posted on how it’s going!

I am having issues with the dough too!  So I am taking the Brioche Recipe down…leaving you two others…the Cream Puffs and the Focaccia.  So good luck and I will keep you posted!

5:40 pm Yeah the dough is sticky…but supposed to be.  Kinda hard to handle…but won’t it be worth it!?  It is just out of the oven…let it cool and I will cut it and let you know ALL about it.  I used the original recipe and finally decided it WAS supposed to be JUST THAT STICKY.  So…update and pictures soon.

Please NOTE: The Brioche Recipe below has been called into question now twice.  It is a recipe I have had for a long time but had not made.  I have done some research via baking websites and I have found that brioche dough is indeed sticky dough.  It would almost have to be with the fat content.

You might wonder why I didn’t try the recipe before posting it. Well, basically, I wanted to “play along” with everyone else!  I wanted us all to have a challenge.  I didnt want to post recipes that I could make in my sleep!  The whole idea behind Friday Baking With NotQuiteJuneCleaver was to also challenge myself to try recipes I had never made.

If you would prefer NOT to risk the loss of ingredients for this recipe until I have tried it, I completely agree.  SO in light of the possibility that this recipe is inaccurate, I have added another “savory” bread recipe at the end of this post for you to try.  One I KNOW works because I have made it MANY times.  I will report back as soon as I have results.  Which likely will be tomorrow afternoon.  I had hoped to make it today (M0nday) but something has come up and I won’t be home all day.  I want to give myself plenty of time to work this out!  So please see the bottom of this post for my Focaccia.

Welcome Back! Below are your next two recipes. Comments are closed on the recipes posted on June 5th for the week of June 5-12. Thanks to those who participated! I hope you enjoy the next two recipes! As last week, one is savory, one sweet…but the beauty of them is they can go either way! Read the full recipes for alternative versions! Fun huh???? Happy Baking Everyone!!!

Simple Brioche (one loaf)

use a 9″ bread pan or bigger

  • 8 3/4 ounces (1 2/3 cups) all-purpose flour
  • 2 3/4 oz butter, at room temperature
  • 2 eggs, at room temperature
  • 1 pkg yeast
  • 2 Tbsp fine sugar
  • 2/3 cup warm milk
  • 1 pinch salt
  • 1 egg yolk for glaze

In a bowl, mix the flour with the yeast, make a hole in the middle. Add the warm milk mixing with the tip of your fingers (if using a stand mixer, pour the milk slowly and steadily while mixing, with the hook attachment.) Add the sugar and a pinch of salt, then add the soft butter, piece after piece, waiting each time that each piece is absorbed.

Then one by one, add the eggs, mixing well between each. Work the dough until it is elastic and detaches from your fingers more easily (or from the bowl of the stand mixer). Cover and let rest in a warm place, away from drafts, for two hours, until it doubles in size.

Work the dough again for 10 min and divide it in four balls. Place them in a greased rectangular bread pan ( and cover. Let rise for an hour again.

Preheat the oven at 400 F.

Brush the brioche with the egg yolk mixed with a dash of sugar. With a pair of kitchen scissors, make small cuts at the top of each ball.

Place in the oven to bake for 10 min then reduce the heat to 350 F and bake for about 20 to 30 min.

Remove from oven and pan and let cool on a rack.

Obviously the above recipe is the “savory” version…now to make it sweet:

Brioche French Toast (using leftover broiche – assuming you will have leftovers!)

1 cup whole milk

2 tablespoons granulated sugar

2 egg yolks

1 whole egg

1 pinch salt

2 teaspoons vanilla extract

1 loaf day old brioche

Warm the milk and sugar together, either in the microwave for about a minute or over the stove top, until just warm to touch. Stir the mixture to dissolve the sugar in the milk. Meanwhile whisk the egg yolks, egg, salt and vanilla together in a medium-sized bowl. Then whisk the egg mixture  in the warmed milk. Slice the bread into ½-inch thick slices. Dip the slices into the warm custard until they are well-drenched.

Heat the griddle or a large non-stick skillet over medium-high heat. If the skillet is not non-stick, after it is preheated add a tablespoon of vegetable oil or clarified butter or spray with vegetable spray. Place the slices of bread on the griddle and cook for two to three minutes, or until they are nicely browned. Then flip them with a spatula and continue to cook on the other side for another couple minutes until both sides are nicely browned. Remove from heat and serve with warm maple syrup.


Recipe Two:

This recipe is always a winner!  People will be overly impressed – ’cause these are SO easy…but one of those things that everyone thing is anything BUT easy!

Cream Puffs

Preheat oven to 350. Just a few things up front.  You MUST use a wooden spoon and NOT your mixer. EVER.  This is a “by hand” recipe only.  And parchment is practically necessary.  Actually, I don’t know how anyone bakes without it!

Puffs

  • 1 cup water
  • 6 tablespoons unsalted butter cut into cubes
  • dash of salt
  • 1 tsp superfine or caster sugar
  • 1 all-purpose flour
  • 4  large eggs


Combine all ingredients EXCEPT the flour and eggs in a saucepan and heat to boiling over medium heat.  As soon as mixture boils remove from heat, stir in flour all at once with a wooden spoon.  As soon as mixture is smooth, return to medium heat and stir continuously for about a minute to dry out the mixture.
Let cool about 3 minutes. Then place in a mixing bowl.  Add the eggs one at a time, beating well with a wooden spoon.  Once the eggs are all incorporated, the mixture should be smooth and shiny, with a think constitency. Using a spoon or a small scoop, shape small balls about 1 inch in diameter. Drop these onto the lined baking sheets leaving an inch of space around each. You may also use a piping bag and large tip and pipe them onto your parchment lined sheets.  Do one pan a time, cover and refrigerating dough between batches. The mixture should hold its shape and should not spread. You should get about 40 using a teaspoon size bit of dough.

Bake 20 minutes until golden and puffed. DO NOT OPEN THE OVEN DOOR during baking or these will fall! When they are done, turn the oven off and prop the door open just a crack and leave the gourgeres in for another 5 minutes. This is to prevent a sudden drop in temperature when might cause them to deflate.  After you remove them pierce the sides of each to further prevent deflation. Transfer to a  wire rack  to cool completely.  They may be frozen after this to use up to 2 months later.  Be sure and put them in a plastic container that will not squish them!

To use immediately:

They can be filled with your favorite custard filling, pudding or favorite ice cream and topped with chocolate sauce or other favorite sauce.  Simply cut the top 1/3 off with serrated knife, fill and replace the lid.  If you want my custard recipe I will be happy to post it later.

And now the savory version:

Substitute the dash of salt for 1 tsp, OMIT the sugar and add your favorite spice or herb or no herb is still delish. Ground cumin is excellent (you might remember my posting of a recipe from Chocolate and Zucchini for Gougères which also has cheese).  These savory puffs can be filled with your favorite salad…chicken, salmon, tuna…YUMMY!

Happy Baking!

Focaccia (added Monday June 15th as an alternative to the Brioche recipe)
There are so many variations…unlimited actually. Add herbs, or cheese to your taste.

  • 3 pkg active dry yeast
  • 1/2 tsp sugar
  • 1 cup plus 3 TBSPS warm water (110-110 degrees)
  • 1/4 cup white wine room temp
  • 5 cups white bread flour
  • 2 TBSP olive oil plus more for sprinkling and oiling pan
  • 2 tsp salt (for dough)
  • sea salt for sprinkling
  • Fresh herbs to taste (optional)

In a large bowl, stir sugar into 1/2 cup of the water, and sprinkle in yeast. Stir well; let stand until creamy, about 10 minutes.
Add remaining water, wine and olive oil, and mix well. Add flour a cup at a time, mixing well. Add salt in with last cup of flour and knead dough until smooth and elastic, 4 to 5 minutes in an electric mixer fitted with a dough-hook attachment, or 8 to 10 minutes by hand.

Form dough into a ball, and place in a lightly oiled bowl. Cover with oiled plastic wrap, and let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.

Spread dough evenly onto an oiled baking sheet. (if the dough resists being pulled and stretched, let it rest 10 minutes). Not necessarily to the edge of the sheet.  Cover with a damp towel or oiled plastic wrap, and let rise for 30 minutes. Dimple surface of dough with your fingertips, leaving deep indentations. Cover with towel again, and let rise at least an hour no more than 2.

Heat oven to 425°F. Drizzle oil on top of dough, allowing dimples to fill. Gently brush remaining oil over surface without deflating dough. Then sprinkle with salt and herbs, if desired. NOTE: I love the lemon infused olive oil on this bread.

Bake for 25 to 30 minutes, or until golden brown. Remove from oven, and slide onto a wire rack. Serve as soon as possible, but really quite good completely cooled.

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Susan,

I did a bad thing. I keep thinking that I would do last Friday’s recipes the middle of this week and then I was handed a very busy project to get done asap for TOS and so here I am, Friday morning and no post for my cobbler.

I know that one is closed but I am still going into the kitchen this morning to make it. I can’t wait to see it done.

I will of course start today’s recipe this week-end. No more waiting a few days to get going on it.

Thanks again for doing this.
Pat

These both look fantastic Susan!

You are welcome Pat. I hope you enjoy the new recipes. Have a great weekend!

Thanks…and Happy Baking!

Susan help! I messed up royally – the dough is ewy gooey… there is just not enough dry to match the wet ingredients. I am pressing on and improvising – brioche on the fly so to speak. ~Kelly

We have not made ours yet soo….this is what my recipe says. I would do just as you are…add dry! Add flour. a few tbsp at a time. Ummmm…I will make mine tomorrow and let you know!

Kelly, I did a quick “math calculation” and it looks right to me! Dry/Wet seem proportional. But I will give it a try tomorrow. And let you know ASAP.

I made the bread and had the same wet dough problem. I added quite a bit more flour…maybe too much.

It looks like the link in my previous comment took you to the wrong post. Sorry about that! I have only made the Simple Brioche.

Argh…I so wish I could join you guys on this run. It looks like I won’t have much time to cook or bake until the middle of July. But who knows, maybe I’ll sneak one of the challenges in there somewhere!

I post about the bread I made. I had wanted to make the cream puffs but I’m not sure if I’ll have time to.

[...] June, 2009 by notquitejunecleaver I have updated the original post for this weeks challenge.  If you are participating, please read.  [...]

[...] it tastes AMAZING!  And so tender.  So I reposted the original recipe.  Good luck!  Hang in there…it isn’t like any other bread dough I have worked with. [...]