May 9, 2007 - 3:46pm
Entering the world of Brioche
I am getting a handle on my sourdough and pate fermente recipes..looking to move into the other areas so I decided I would try brioche (plus my friends might be getting tired of the sourdough miche giveaways)
Having not grown up with brioche, what is its primary use..dinner roll? Served warm, room temp? What's the classic brioche used for, and do the various rich-poor recipes have different applications at the table or is it just more/less butter etc.
Thanks,
SDbaker
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To my knowledge SD, brioche is part of breakfast for the french. I personally like it lightly toasted with apricot jam, and it makes the best french toast because it has so much fat in it to keep it moist. There are two classic shapes called the nanterre (a loaf made of smaller rolls that have prooved together in a loaf pan) and the tete (a top knotted shape baked in a fluted mold). I've found that the best recipe I've used is with Baking with Julia Child series book, and it uses a sponge for great flavour development.
Try brioche! Be careful if you're worried about your waistline!
Happy baking
Thanks Ryan, re: toast.. I see the fluted pans. Do you toast the roll? cut it in half?
SDbaker
a brioche for breakfast. But that may be just me!
is always good too! The Finn's (or the Yooper's, if from Upper Michigan) brioche version is served with Thimbleberry jam but Raspberry jam is the next best. I have a jar of Cranberry jam that is also good. Don't forget the sweet creamy butter. I like it decorated (baked) with thinly sliced almonds on top too. Mini Oven
Mini Oven,
You continue to amaze me! I'm a Michigan native who attended Michigan Technological University at Houghton, Michigan. In Yooper-speak, dat's way up dere in da UP, eh?
Thimbleberrie jams are a uniquely local food in that area, although not nearly so ubiquitous as pasties (pronounced PASS-tees, for those of you whose inquiring minds might be going in the wrong direction).
When/how did you become acquainted with Yoopers, thimbleberries, and the UP?
PMcCool
you probably went to school with my brother. It would really be a small world if you happend to be that wild date I had with one of his friends. I used to pick the berries, strange enough they also grow in northern regions of Russia. I think I saw some thimbleberry plants growing along the western bank of the Allegheny up around Kittanning once. What's nice about picking them is that they have no thorns and are fuzzy like velvet. Mini Oven
The world is not that small, I think. LOL. No recollection of any wild dates with another student's sister, anyway, and I was the rare sober one in most groups so those brain cells are probably still present. Whether or not they are functional is open to question, of course.
Still, it's an unusual occurrence to encounter someone who knows of the UP and MTU. I hope you enjoyed your visits there.
When did your brother attend? I graduated in 1977.
PMcCool
MTU, Does the name Bornhorst or Hanner ring any bells with you from 77?
I have family living, teaching at MTU since before then and still. Don't cha know, eh?
Eric
I think my brother graduated in 78 used to talk about a professor who could draw a perfect circle on the "board". I graduated from Ontonagon High School. I don't remember any names but I do remember one of the guys was missing the tip of a finger. Sounds like a pirate story if you throw in Dollar bay. Has the snow melted down to the "Spring Begins Here" marker yet? ...Mini Oven
Eric and Mini Oven,
Instead of pirating this thread any more than I have, I'm going to continue this as a blog entry so that the rest of the community can either ignore us or follow along, as they please.
Paul