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. 🙂
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.
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.