These I have loved:
White plates and cups, clean-gleaming,
Ringed with blue lines; and feathery, faery dust;
Wet roofs, beneath the lamp-light; the strong crust
Of friendly bread; and many-tasting food;
Rainbows; and the blue bitter smoke of wood ...
The Great Lover by Rupert Brooke
Mmmmm - there's nothing better than the smell of rich, buttery baked goods baking in the oven, or the sight of a golden loaf when it comes out of the oven. This week, Margie of Tea and Scones brought us that experience with her choice of Tuesday with Dorie recipe - Dorie's Golden Brioche Loaves.
I have never made brioche before, and can't remember ever having tasted it. For this reason, I started to worry when it said how much butter was to be incorporated into the yeasted dough, and when it felt like forever for even the smallest piece of butter to mix in. I was waiting for imminent disaster; but instead, I got this:
The brioche had a glossy, golden brown crust, and inside, was as yellow as butter itself. The taste was more akin to cake than bread, and the brioche tasted wonderful spread with jam on one occasion, and honey on another.
Dorie's recipe made two loaves, so with the other, I made a brioche apple tart that I will show you another day. If you make this, don't make a half batch - the dough freezes for months, and you can make so many other things with it, including Dorie's brioche snails and pecan sticky buns.
Thanks to Margie for pushing me outside my comfort zone this week - this brioche recipe was a brilliant find. To check out the recipe, visit Margie's site or buy Dorie's book, and to check out how the other TWD bakers fared with their golden brioche loaves, visit the LYL section of the TWD website.
