This. This is what happens when I get up, and try to create something in the kitchen prior to caffeine ingestion. Yep. Set out to make plain ol’ white bread from my Betty Crocker cookbook, and instead wound up with brioche dough. (This is what happens when you set something on the book to keep it open while you add ingredients and somehow, after the yeast proofing step, you wind up making the brioche recipe on the right-hand page, not the basic bread recipe on the left-hand page. Oops.) Perhaps the step calling for five eggs and one egg white should have been a warning. Nevertheless, I now have a nice big batch of brioche dough, but no brioche pan.
Hence, a plead for help on the internets. Never despair, I am usually not the only one experiencing any particular baking emergency, so help usually is readily forthcoming. Along with a quick giggle result showing lovely brioche pans I could purchase from Williams-Sonoma or Amazon, is a helpful thread on finecooking.com that should save me: Brioche Pan Substitute Discussion
Now I need only decide whether to make loaves of bread using the “six balls technique,” or make tiny muffin-pan brioches. Meh, I think I’ll go with the former. I only have a half hour to decide, because I only have quick-rising yeast. The suspense! The drama!
All this because I was too lazy to drive to the store for bread. That should teach me!
PS: I neglected to add the butter specified by the recipe. When you make mistakes, go big or go home!
This was easy! Why pay $4-5 per loaf of pricey artisan bread when this is so simple? I’m pleased to report that this recipe (click on photo to visit the recipe on The Italian Dish blog) worked extremely well. I’ll try a whole wheat version next chance I get.
For my storage container, I used an inexpensive Rubbermaid Take-Along container (the kind that would fit a 1.5 dozen muffins). I didn’t punch a hole in the lid – rather, I just put it on without sealing it. I used a baking stone, but skipped the water step, as the author of this blog stated she suspected that contributed to a cracked oven window.
Happy baking! Meanwhile, time for me to quit procrastinating and start that paper for school. Ugh.
I love bread. Nothing matches the smell of bread baking to make a house feel like home. (Argh, cliche time!)
One problem. . .I am terrible at it. Precision isn’t my strong suit unless it concerns medication administration (good thing, right?) and grammar (when I feel like it, I’m a tremendous grammar snob). Good baking, especially of yeast breads, requires some precision. I just wander off and lose interest, or forget a step, and before you know it? Flat, heavy, uninteresting loaves of bread emerge from my oven. It’s just disappointing!
However, I ran across a recipe for no-knead, artisan bread in one of the local fishrags (that’s newspaper to those of you that actually still read one) that intrigued me. So, I’m giving it a whirl. If it works, I’ll share the step-by-step, of course giving credit where due to the original recipe. It’s rising right now. . .I’m hopeful of avoiding disaster.
Speaking of disaster, do you have a plan should one strike? Visit http://www.ready.gov/make-a-plan for some hints. And don’t forget to plan for the needs of your pets. This can be overlooked.
So, if I say no more on the topic of home-baked no-knead artisan bread, you may assume that it didn’t turn out well. So, stay tuned. . .