flour || vol.001 brioche

I figure it is time to begin documenting for my little pet project.  This isn’t the first recipe I have made from my recently announced Flour cookbook journey, but it is a good one to start with.  This loaf of brioche was my first attempt at making such a thing and its success has nothing to do with me, but rather the detailed, two page, list of instructions that Joanne provided.  If it weren’t for those little details, I would have thought I messed up at least five times within the whole process and probably would have trashed the darn thing somewhere between those “where did I go wrong” moments.  Alas!  Her instructions saved the brioche and lifted all my unexperienced worries. 

It was a time consuming process (2 days) but well worth it in the end. 

We didn’t eat the whole loaf that day, so, I patiently waited a few days for the loaf to dry out, slapping hands that tried to break a piece of bread off its corners. 

I used the stale loaf to make a very rich French toast.  Bubba praised me for days. But, with that being said, he isn’t hard to please.

I give this recipe two-thumbs up.  Try it for yourself.  You won’t be disappointed.  🙂

Flour || The Beginning Of Something Great

 Picture of Joanne Chang from Flour Bakery website http://flourbakery.com/team/joanne-chang
Picture of Joanne Chang from Flour Bakery website http://flourbakery.com/team/joanne-chang

I read cookbooks like they are a work of great literary fiction.  I can’t get enough of them; especially the author’s who weave their life stories into the recipes.  It makes me feel warm and cozy inside.  As fate would have it, one day I rushed through the library shelves eager to find a particular cookbook that was said to be checked-in, but I wasn’t seeing it.  Frustrated, I did that bit where you keep going over and over the books, sliding your finger across each spine hoping you’re missing it.  Turns out I wasn’t, the book wasn’t on the shelf, but my finger did land on a different book that piqued my interest. 

It is called, Flour

The cookbook was well used and included splatters of food across its pages.  This is always a good sign.  As I read through the first pages, and then flipping through each recipe, the book began to stir something inside me.  I could tell that this book had a collection of recipes that could take my ho-hum baking skills to the next level while still appealing to the the bakery style baked goods I love. 

I was in. 

I tried making one of her recipes that very day and failed miserably. Twice.  At 11:00 at night, the third time trying, I was successful and it was worth every error to get it right. 

I learned that weighing ingredients really is important.  Because of Joanne, I have a scale and oven thermometer stored in my kitchen and use them regularly.

Enough of that though.  I’m really just building you up to tell you that I have decided to cook my way through this cookbook.  Every recipe.  As best as I can.  I look at it as a challenge that can only improve my knowledge and skills in my baking. 

Much like Julie Powell did.  I’ll document each recipe here and hopefully inspire you along the way;  So stay tuned.




 Picture Source from Amazon Books
Picture Source from Amazon Books