If I had to describe brioche, I really only need one word: butter. When you whip up a batch of this, it makes 4 loaves. I used 3 sticks of butter in this batter. And you could tell! It practically oozed out of the baked loaf with every bite. Yummy!
Jake showing his need for attention (and the dough, just mixed):
At 2 hours:
Ready to go in the oven:
All done:
I started with a basic loaf as I thought that'd be a great way to see if I did a good job. My book says that it makes a good breakfast bread with jam and I can totally see how that would be true.I also made brioche with chocolate ganache. For that, you roll the dough into a rectangle and spread a chocolate mixture all over it, finishing by rolling it up and putting it into the loaf pan. It was a big hit with me and Spence, but not so much with Jake. It called for the chocolate ganache
to be made with a bittersweet chocolate and Jake said he would've preferred semi-sweet at least. One of the ladies I work with agreed with him, so next time I think I'll try it with a semi-sweet chocolate instead.
This was really an awesome bread and I can absolutely see it becoming a staple in our house.
4 comments:
I'm hungry!!! :) Looks awesome and those pics of the baby and the yogurt have me rolling!!
Man! That looks great! :) I make a sweet fresh bread- but I have never frozen it before- Do you ever freeze your dough? I am making about 6 loaves for a V-day banquet and wondering if it will work to let it rise the first time, and cover and freeze it in the loaf pans. Then let it thaw and rerise- like the recipe calls for. It's tough to find info on this, and I would hate to go to all of the trouble and then have it flop the night of the banquet! LOL Do you know anything about this?
Hi Mandy- I am using Aviva Institute. They also offer a Midwifery program that takes care of the bookwork part of being a midwife before someone does the apprenticeship part. I can't do that at this time in my life- but maybe one day!
Anyway- the program has been awesome. It is totally do-able with children. (Especially now that I've gotten the hang of how it works! LOL) They also offer a scholarship-which was a BIG help for me. The doulas are taught by a seasoned midwife from Seattle. She is so awesome!!
The thing is- after talking to a handful of doulas, I have been told that they are very rarely asked if they are certified...they say most of the experience you get is just getting in there and doula-ing. I can't spend a weekend away right now- or fork out $500-$600 bucks either. This program follows the DONA guide for certification (which means basically you are going over the same info you would through DONA) except you are certified with Aviva...anyway- sorry for the novel, but there you go! :)
Calley, you can freeze this dough. You let it rise initially, put it in an airtight container, and pop it in the freezer. I can't vouch for the quality of frozen dough since I haven't done it with any. I always end up using it way before I'd need to freeze it.
Thanks for the info on your doula program. I'll have to look into it. I looked at DONA's program and it just seemed so overwhelming!
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