This week the Tuesdays With Dorie bakers made Golden Brioche Loaves. I used to live near a lovely bakery that sold mini brioches and remember being how surprised at how delicious such an unassuming little treat was, as it didn’t have cream or chocolate filling like many of its bakery counterparts. However, now that I have made brioche several times, I know the secret: butter, lots of it. Worth every bite, though. The dough came together easily and the first rise went well, but then when I shaped the dough the next day for its second rise, it didn’t get very puffy. Despite the fact it’s August, it is not very warm here, so that could have been a factor. Anyway, after nearly three hours, I decided the dough was not getting any bigger and went ahead and baked my loaf, and it turned out fine.
I recently learned that brioche dough lasts a very long time in the freezer. I had stashed half a batch of brioche dough in our freezer months ago, thinking that I would get around to making another treat just a couple weeks later. Somehow that didn’t happen. I don’t like to see food go to waste, so I took a risk and used rather old dough (it looked fine, no freezer burn or anything), which baked up fine and tasted great! I definitely plan to use the other half of my dough much sooner this time, but it’s nice to know that it stores well. My husband has threatened to clean out the freezer this weekend and I will have to make sure the brioche dough does not make it into the garbage when he does his purge. I am a little scared of what else he might find, though.
We give the brioche a 9 for Deliciousness and I rated it a 4.5 for Effort, for an EDR of 2. Many thanks to Margie of Tea and Scones for a delightful selection. You can find the recipe here on her site and visit the TWD site to see more golden, buttery goodness.
3 comments:
Your brioche looks fabulous! I have some dough in the freezer, and though I don't think it will be long before I use it, sometimes it gets away from me.
Your brioche looks gorgeous! I recently did a freezer clean out and found far too many baked goods in there- many that did not freeze well (or were just in there way too long!)
Wow, your loaf is stunning Margot! Nearly perfect I'd say :) I just used the second half of my dough for a batch of cinnamon rolls over the weekend because I knew otherwise it would get lost in there.
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